Description
Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges & Chili Oil Drizzle is a bold, comforting pasta recipe with creamy whipped feta Alfredo sauce, tender chicken, crispy roasted eggplant, and a drizzle of spicy chili oil. Perfect for a weeknight dinner or dinner party menu. This spicy Alfredo chicken pasta is rich, tangy, and unforgettable.
Ingredients
1 pound chicken breast
12 ounces fettuccine pasta
1 cup feta cheese
1 cup heavy cream
1 cup grated Parmesan cheese
2 cloves fresh garlic
1 large eggplant
1 cup breadcrumbs
2 tablespoons olive oil
1 teaspoon red pepper flakes
1 teaspoon paprika
1 tablespoon chili flakes or chili oil
Salt and pepper to taste
Instructions
1. Slice the eggplant into thick wedges, brush with olive oil, season with salt, pepper, and paprika, then coat with breadcrumbs. Bake at 425°F until golden and crisp, about 20 minutes.
2. Season chicken with salt, pepper, and red pepper flakes. Cook in a skillet with olive oil over medium-high heat until golden and fully cooked. Slice into strips.
3. Blend feta, garlic, and a splash of cream until smooth. In a saucepan, heat remaining cream and stir in the whipped feta and Parmesan until melted and silky. Season to taste.
4. Cook fettuccine in salted water until al dente. Reserve some pasta water, then drain.
5. Toss cooked pasta in the feta Alfredo sauce, adding reserved pasta water if needed. Plate with sliced chicken and crispy eggplant wedges. Drizzle with chili oil before serving.
Notes
Whip the feta until creamy for the silkiest sauce.
Reheat pasta with a splash of milk or cream to revive its texture.
Air fry eggplant leftovers to keep them crispy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked, Stovetop
- Cuisine: Fusion, Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate (approx.)
- Calories: 670
- Sugar: 5g
- Sodium: 720mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 120mg