Tanya Rivers
Creamy, spicy, and irresistibly comforting, this Greek-inspired Alfredo is not your typical pasta dish. With chili-rubbed chicken seared to perfection, a silky smoked feta cream that melts right into the noodles, and a vibrant side of parmesan-crusted asparagus, this meal takes your average weeknight dinner to another level.
The contrast between the charred spiced chicken and the cool, creamy sauce is a flavor explosion in every bite. Whether you’re cooking for guests or just craving a cozy night in, this dish offers both elegance and soul-satisfying comfort.
Why You’ll Love This Savory Greek Chili Chicken Alfredo
It’s a gourmet-level meal you can make at home without spending hours in the kitchen. This Alfredo is packed with bold Mediterranean flavors, and the textures are on point—juicy grilled chicken, creamy pasta, and crispy-tender asparagus. Plus, it looks stunning on a plate, making it a great option for impressing guests.
What Kind of Chicken Should I Use?
Boneless, skinless chicken breasts or thighs both work well, but thighs tend to stay juicier and soak up the chili seasoning beautifully. Just make sure to cut them into even pieces to ensure a consistent sear and cook-through.
Ingredients for the Savory Greek Chili Chicken Alfredo
Each ingredient in this dish plays a key role in building layers of flavor and texture. Here’s what you’ll need and why it matters:
- Chicken thighs or breasts – Tender and juicy when seasoned with chili spices and pan-seared.
- Greek chili seasoning – A blend of Mediterranean herbs and mild chili powder brings warmth and complexity.
- Fettuccine pasta – Its wide, flat shape perfectly holds onto the creamy sauce.
- Smoked feta cheese – Adds a bold, tangy, and slightly smoky richness to the cream sauce.
- Heavy cream – The foundation for the Alfredo base, making it smooth and luxurious.
- Fresh garlic – Sharp and aromatic, it deepens the sauce’s flavor.
- Olive oil – Used for cooking the chicken and roasting the asparagus, adding fruity, rich undertones.
- Asparagus – A bright, slightly bitter contrast that balances the creaminess.
- Parmesan cheese – Sprinkled over the asparagus for a golden, crisp finish.
- Salt and pepper – Essential to season every layer just right.
- Fresh parsley – A pop of color and herbaceous freshness right before serving.
How To Make the Savory Greek Chili Chicken Alfredo
Step 1: Season & Sear the Chicken
Coat your chicken pieces generously with Greek chili seasoning, salt, and pepper. In a hot skillet with olive oil, sear the chicken until it’s deeply golden and cooked through. Remove and set aside.
Step 2: Roast the Asparagus
Toss asparagus in olive oil, salt, and pepper. Lay on a baking sheet, sprinkle with grated parmesan, and roast at 400°F for 15 minutes until tender and slightly crispy.
Step 3: Cook the Pasta
Boil fettuccine in salted water until al dente. Reserve 1/2 cup of pasta water, then drain.
Step 4: Make the Smoked Feta Cream Sauce
In the same skillet used for chicken, add minced garlic and cook until fragrant. Pour in heavy cream and stir in crumbled smoked feta. Simmer until creamy, adding reserved pasta water for desired consistency.
Step 5: Combine & Serve
Toss the cooked pasta in the feta cream sauce. Top with seared chili chicken and roasted asparagus. Finish with chopped fresh parsley and an extra sprinkle of parmesan.
Serving and Storing This Savory Greek Chili Chicken Alfredo
This hearty and flavor-packed dish serves 4 generous portions, making it perfect for family dinners or impressing a small group of guests.
To store leftovers, allow everything to cool completely. Keep the pasta and chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to revive the sauce’s creaminess. Store asparagus separately to maintain its crisp texture when reheated in the oven or air fryer.
What to Serve With Savory Greek Chili Chicken Alfredo?
Garlic Bread
Warm, buttery garlic bread is perfect for scooping up any leftover sauce.
Greek Salad
A refreshing side of cucumbers, tomatoes, olives, and feta balances the rich pasta beautifully.
Lemon Herb Couscous
Serve a light, citrusy couscous if you want to stretch the meal or swap the pasta for a lower-carb base.
Roasted Red Peppers
Their sweetness complements the smokiness of the feta and spice of the chicken.
Marinated Olives
A simple bowl of mixed olives can add a Mediterranean touch and salty bite.
Pita Chips with Tzatziki
These make a great snacky appetizer or light finish.
Sparkling Water with Lemon
A bubbly, citrus drink helps cleanse the palate between bites.
Frequently Asked Questions
1. Can I use regular feta instead of smoked feta?
Yes! While smoked feta adds a deeper flavor, regular feta works just as well and still delivers a creamy, tangy punch to the sauce.
2. Is this dish spicy?
It has a mild kick from the chili seasoning, but it’s not overly spicy. Adjust the seasoning to your preference or skip the chili for a milder version.
3. Can I make this ahead of time?
Absolutely. You can prepare the chicken and cream sauce a day ahead. Store them separately and combine with freshly cooked pasta when ready to serve.
4. What pasta alternatives can I use?
If you’re avoiding traditional pasta, try zucchini noodles, chickpea pasta, or even cauliflower rice as a low-carb substitute.
5. Can I grill the chicken instead of searing it?
Yes, grilling adds a fantastic smoky flavor and works beautifully with the chili rub.
Save This Pin For Later
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And let me know in the comments how yours turned out. Did you go spicy or mild? Add a twist? Try a different cheese?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.
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Savory Greek Chili Chicken Alfredo Recipe with Smoked Feta Cream & Crispy Parmesan Asparagus
Equipment
- Skillet
- Baking sheet
- Pot
- Knife
- Cutting board
Ingredients
Ingredients
- 1 lb chicken thighs or breasts
- 2 tbsp Greek chili seasoning
- 8 oz fettuccine pasta
- 0.75 cup smoked feta cheese, crumbled
- 1 cup heavy cream
- 2 cloves fresh garlic, minced
- 2 tbsp olive oil
- 1 bunch asparagus, trimmed
- 0.33 cup grated parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Season chicken with Greek chili seasoning, salt, and pepper. Sear in hot olive oil until golden and cooked through. Set aside.
- Toss asparagus with olive oil, salt, pepper, and parmesan. Roast at 400°F for 15 minutes until crispy.
- Cook fettuccine until al dente. Reserve 1/2 cup pasta water and drain.
- In the same pan, sauté garlic in olive oil. Add cream and smoked feta. Simmer and stir until smooth. Add pasta water for desired consistency.
- Toss pasta with sauce, plate with chicken and asparagus, and garnish with parsley and extra parmesan.