Greek Garlic Chicken Alfredo with Roasted Red Pepper Feta Cream & Crispy Brussels-Parmesan

When you combine Mediterranean flavors with Italian-inspired comfort food, you get something truly extraordinary: Greek Garlic Chicken Alfredo with Roasted Red Pepper Feta Cream & Crispy Brussels-Parmesan. This recipe blends the creamy indulgence of Alfredo with the bold, tangy flavors of Greek cuisine, resulting in a dish that’s hearty, colorful, and unforgettable.

Juicy garlic-marinated chicken sits atop a bed of creamy pasta infused with roasted red peppers and tangy feta, while crispy Brussels sprouts tossed with parmesan add crunch and balance. It’s the kind of meal that feels luxurious enough for a special occasion yet practical enough for a weeknight dinner if you want to impress.

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Why You’ll Love This Recipe

• Fusion of flavors: Greek tanginess + Italian creaminess = unbeatable.
• Restaurant quality: Elegant presentation with bold flavors.
• Balanced textures: Creamy pasta, juicy chicken, and crispy Brussels sprouts.
• Customizable: Works with different pastas, proteins, and veggies.
• Comfort + nutrition: Indulgent yet packed with healthy ingredients.

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Ingredients You’ll Need

For the Greek Garlic Chicken

• 1.5 lbs (700 g) boneless, skinless chicken breasts or thighs
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Roasted Red Pepper Feta Cream Alfredo

• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 roasted red peppers (jarred or homemade), chopped
• 1/2 cup feta cheese, crumbled
• 1 cup heavy cream (or half-and-half for lighter option)
• 1/2 cup grated parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon red chili flakes (optional for heat)
• Salt and pepper, to taste
• 12 oz (340 g) fettuccine or linguine pasta

For the Crispy Brussels-Parmesan

• 1 lb (450 g) Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1/3 cup grated parmesan cheese

Garnishes (Optional)

• Fresh parsley or basil, chopped
• Lemon zest
• Extra feta crumbles

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Step-by-Step Instructions

Step 1: Marinate & Cook the Chicken

1. In a bowl, combine olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper.
2. Coat chicken evenly, cover, and marinate for at least 30 minutes (up to overnight).
3. Heat a skillet over medium-high heat, sear chicken for 6–7 minutes per side until golden and cooked through.
4. Rest for 5 minutes, then slice thinly.

Step 2: Make the Roasted Red Pepper Feta Alfredo

1. Cook pasta according to package directions; reserve 1/2 cup pasta water.
2. In a large skillet, melt butter and sauté garlic until fragrant.
3. Add roasted red peppers and cook 2–3 minutes.
4. Stir in cream, feta, parmesan, basil, chili flakes, salt, and pepper.
5. Simmer until creamy; blend with immersion blender for smoother texture if desired.
6. Toss pasta in sauce, adding pasta water as needed to coat evenly.

Step 3: Roast the Crispy Brussels-Parmesan

1. Preheat oven to 425°F (220°C).
2. Toss halved Brussels sprouts with olive oil, garlic powder, paprika, salt, and pepper.
3. Spread on a baking sheet, cut side down. Roast for 20–25 minutes, flipping halfway.
4. In the last 5 minutes, sprinkle parmesan cheese on top and roast until crispy and golden.

Step 4: Assemble the Dish

1. Plate creamy pasta, top with sliced garlic chicken.
2. Serve roasted Brussels on the side or on top for crunch.
3. Garnish with parsley, lemon zest, and extra feta.

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Tips for Success

• Creamy sauce hack: Add pasta water slowly to achieve silky texture.
• Charred flavor: Roast your own red peppers for smokier depth.
• Even roasting: Place Brussels sprouts cut-side down for maximum crisp.
• Cheese variety: Add Gruyère or mozzarella for extra creaminess.
• Meal prep: Cook chicken and Brussels ahead; toss pasta fresh before serving.

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Variations to Try

• Protein swaps: Use shrimp, salmon, or tofu instead of chicken.
• Veggie additions: Add spinach, sun-dried tomatoes, or zucchini to the Alfredo.
• Spicy Greek twist: Add harissa or extra chili flakes.
• Low-carb option: Replace pasta with zucchini noodles or spaghetti squash.
• Light version: Use Greek yogurt instead of cream for tangy creaminess.

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Serving Suggestions

Pair this dish with sides and drinks:

• Salads: Greek salad with cucumbers, olives, and feta.
• Breads: Garlic bread or pita for scooping up sauce.
• Drinks: A crisp Sauvignon Blanc, Chardonnay, or sparkling water with lemon.
• Desserts: Baklava, panna cotta, or a simple fruit tart.

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Health Benefits

This dish balances indulgence with nutrition:

• Chicken: Lean protein to support muscle health.
• Brussels sprouts: High in fiber, vitamin C, and antioxidants.
• Feta cheese: Provides calcium and probiotics.
• Olive oil & garlic: Anti-inflammatory and heart-healthy.
• Red peppers: Rich in vitamin A and beta-carotene.

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Nutritional Breakdown (Per Serving Approximate)

• Calories: 720
• Protein: 45 g
• Carbohydrates: 58 g
• Fat: 32 g
• Fiber: 7 g
• Sugar: 6 g

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The Cultural Inspiration

This recipe is a fusion of Greek and Italian traditions. Alfredo pasta originated in Rome, while Greek cuisine is known for its bold use of garlic, lemon, feta, and roasted vegetables. By blending the two, we create a dish that’s both creamy and tangy, rustic and refined. The roasted Brussels sprouts with parmesan nod to modern Mediterranean cooking, where veggies shine as much as proteins.

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Storing and Meal Prep Tips

• Refrigerate: Store chicken, pasta, and Brussels separately for up to 3 days.
• Reheat: Warm pasta gently with a splash of milk or broth; crisp Brussels in oven.
• Freeze: Chicken freezes well; pasta sauce can be frozen without pasta. Brussels are best fresh.
• Meal prep: Make sauce and chicken ahead, cook pasta fresh before serving.

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Frequently Asked Questions

1. Can I use jarred roasted red peppers?
Yes—just drain well. Homemade gives more flavor, but jarred works great.

2. Can I make this vegetarian?
Absolutely! Skip the chicken and add extra veggies or grilled halloumi.

3. Can I use milk instead of cream?
Yes, but sauce will be thinner. Use half milk, half cream for balance.

4. What pasta works best?
Fettuccine and linguine hold creamy sauce well, but penne or rigatoni also work.

5. How do I prevent Alfredo from splitting?
Cook over medium heat and avoid boiling the cream. Stir constantly.

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Final Thoughts

Greek Garlic Chicken Alfredo with Roasted Red Pepper Feta Cream & Crispy Brussels-Parmesan is a recipe that proves comfort food can also be bold and sophisticated. Juicy garlic chicken, creamy pasta with tangy feta and roasted peppers, and crispy parmesan Brussels sprouts come together for a meal that’s balanced, flavorful, and unforgettable.

Perfect for family dinners, date nights, or entertaining, this dish delivers Mediterranean flair with Italian comfort in every bite. Once you try it, it will become a staple for when you want to impress and indulge at the same time.

So grab your skillet, preheat the oven, and get ready to bring this Mediterranean-inspired Alfredo feast to your table tonight.

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