Description
A delicious and creamy Smoked Paprika Chicken Alfredo served with a unique Feta-Tahini cream and crispy Brussels-Potato combo wedges.
Ingredients
Scale
- 2 chicken breasts
- 1 tablespoon smoked paprika
- 8 ounces fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup feta cheese
- 2 tablespoons tahini
- 1 pound Brussels sprouts, halved
- 2 medium potatoes, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken breasts with smoked paprika, salt, and pepper.
- In a skillet, cook the chicken over medium heat until fully cooked, about 6-7 minutes per side.
- Meanwhile, cook the fettuccine pasta according to package instructions.
- In a saucepan, combine heavy cream, Parmesan cheese, and stir until smooth to create the Alfredo sauce.
- In a bowl, mix feta cheese and tahini to create the Feta-Tahini cream.
- On a baking sheet, toss Brussels sprouts and potato wedges with olive oil, salt, and pepper, then roast for 25-30 minutes until crispy.
- Once the chicken is cooked, slice it and combine it with the Alfredo sauce.
- Serve the chicken Alfredo over the fettuccine, topped with Feta-Tahini cream and alongside the crispy Brussels-Potato wedges.
Notes
- For a spicier kick, add red pepper flakes to the Alfredo sauce.
- Feel free to substitute the pasta with a gluten-free option if needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Smoked Paprika Chicken Alfredo, Feta-Tahini Cream, Crispy Brussels-Potato Wedges