Name: Greek Chili Chicken Alfredo With Smoked Feta Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 5 lb (680 g) s chicken breast, cut into bite-sized cubes; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) lemon juice; 1 tsp (5 ml) dried oregano; 1 tsp (5 ml) smoked paprika; 1 tsp (5 ml) ground chili or Aleppo pepper; 5 tsp (3 ml) garlic powder; Salt and freshly ground black pepper, to taste; 5 cup (120 ml) crumbled smoked feta cheese; 75 cup (180 ml) Greek yogurt, full-fat; 5 cup (120 ml) grated Parmesan cheese; 25 cup (60 ml) whole milk; 1 tbsp (15 ml) olive oil; 1 small garlic clove, minced; Fresh parsley, chopped; 1 bunch asparagus, trimmed; 1 tbsp (15 ml) olive oil (for asparagus); 25 cup (60 ml) grated Parmesan (for asparagus); Salt and pepper, to taste; 2 medium Yukon gold potatoes, cubed (optional side); Olive oil, salt, smoked paprika (for roasting potatoes)

Description

Discover how to make Greek Chili Chicken Alfredo with Smoked Feta Cream! Elevate your dinner with this flavorful fusion dish in just a few easy steps.

Ingredients

5 lb (680 g) s chicken breast, cut into bite-sized cubes
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) dried oregano
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) ground chili or Aleppo pepper
5 tsp (3 ml) garlic powder
Salt and freshly ground black pepper, to taste
5 cup (120 ml) crumbled smoked feta cheese
75 cup (180 ml) Greek yogurt, full-fat
5 cup (120 ml) grated Parmesan cheese
25 cup (60 ml) whole milk
1 tbsp (15 ml) olive oil
1 small garlic clove, minced
Fresh parsley, chopped
1 bunch asparagus, trimmed
1 tbsp (15 ml) olive oil (for asparagus)
25 cup (60 ml) grated Parmesan (for asparagus)
Salt and pepper, to taste
2 medium Yukon gold potatoes, cubed (optional side)
Olive oil, salt, smoked paprika (for roasting potatoes)

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Instructions

Combine the chicken with olive oil, lemon juice, oregano, smoked paprika, ground chili, garlic powder, salt, and pepper in a bowl. Allow it to marinate for at least 15 minutes, up to an hour.
Set the oven to 425°F (220°C). Coat the asparagus with olive oil, salt, and pepper, and sprinkle with Parmesan.
On one or another baking sheet, mix the cubed potatoes with olive oil, salt, and smoked paprika. Roast the asparagus and potatoes for 20–25 minutes, turning halfway through.
Warm a cast iron skillet over medium-high heat. Cook the chicken in batches for 5–7 minutes, until it’s browned and thoroughly cooked. Remove from heat and set aside.
In a saucepan, heat olive oil or butter. Sauté the minced garlic for 30 seconds, then incorporate the yogurt, milk, smoked feta, and Parmesan, stirring until smooth and creamy. Season with salt and pepper.
Allow the sauce to thicken off the heat for 1–2 minutes.
Serve the chicken topped with the Alfredo sauce, with asparagus and potatoes on the side. Garnish with chopped parsley and a dash of olive oil or lemon zest.

Notes

Marinate chicken in olive oil, lemon juice, and spices for up to an hour in the fridge for maximum flavor absorptionnCoat asparagus evenly with olive oil and Parmesan, turning midway for even roastingnWhisk yogurt and milk into sautéed garlic gradually to ensure smooth cheese melting