Description
Smoked Paprika Chicken Alfredo with feta‑tahini cream and crispy Brussels‑potato wedges is a creamy chicken pasta dinner that blends smoky paprika, tangy Mediterranean flavors, and oven‑roasted veggie sides. This easy weeknight meal features tender chicken Alfredo, a zesty feta tahini sauce, and golden potato wedges with Brussels sprouts for a complete, restaurant‑worthy plate.
Ingredients
680 g chicken breasts or thighs
2 tsp smoked paprika
1 1/4 tsp kosher salt
1/2 tsp black pepper
3 tbsp olive oil
340 g fettuccine or linguine
3 tbsp unsalted butter
4 cloves garlic, minced
360 ml heavy cream
100 g Parmesan cheese, finely grated
120 g feta cheese, crumbled
2 tbsp tahini
2–4 tbsp water (for thinning feta‑tahini cream)
340 g Brussels sprouts, halved
450 g russet or Yukon Gold potatoes, cut into wedges
Instructions
1. Pat chicken dry; season with smoked paprika, 1 tsp salt, and black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high; sear chicken 5–6 minutes per side until cooked through. Rest 5 minutes, then slice.
3. Preheat oven to 220°C. Toss Brussels and potato wedges with 2 tbsp olive oil and remaining 1/4 tsp salt. Roast 25–30 minutes, turning once, until crisp and golden.
4. Boil pasta in salted water until al dente; reserve 1/2 cup pasta water, then drain.
5. In the chicken skillet, melt butter over medium heat. Add garlic and sauté 30 seconds until fragrant.
6. Stir in heavy cream; simmer 2–3 minutes. Whisk in Parmesan until smooth and slightly thickened. Adjust with a splash of pasta water if needed.
7. Toss pasta with Alfredo sauce. Fold in sliced chicken or arrange on top.
8. Blend feta, tahini, and 2 tbsp water until creamy; add more water to reach a drizzleable consistency. Plate pasta, drizzle with feta‑tahini cream, and serve with crispy Brussels‑potato wedges.
Notes
This dish serves 4 generous portions.
Warm the plates before serving to keep the Alfredo silky.
Roast veggies on a preheated sheet pan for maximum crispiness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Pasta, Chicken
- Method: Stovetop + Oven
- Cuisine: Italian-American; Mediterranean twist
Nutrition
- Serving Size: 1 plate
- Calories: 980
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 50 g
- Saturated Fat: 24 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 78 g
- Fiber: 7 g
- Protein: 55 g
- Cholesterol: 185 mg