Name: Greek Garlic Chicken Alfredo with Roasted Red Pepper Feta Cream & Crispy Brussels-Parmesan
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 4 boneless, skinless chicken breasts (or thighs); 3 tbsp olive oil; 4 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried thyme; ½ tsp paprika; Juice of 1 lemon; Salt and pepper, to taste; 1 cup jarred roasted red peppers, drained; ½ cup crumbled feta cheese; ½ cup heavy cream; 2 cloves garlic, roasted or sautéed; 1 tbsp olive oil; ½ tsp smoked paprika; Pinch of red pepper flakes (optional); 2 tbsp butter; 1 tbsp all-purpose flour; 1 ½ cups milk (whole preferred); ½ cup heavy cream; ½ cup grated Parmesan cheese; Salt and pepper, to taste; 1 lb (450 g) Brussels sprouts, halved; 2 tbsp olive oil; ½ cup grated Parmesan cheese; ½ tsp garlic powder; Salt and pepper, to taste; 12 oz (340 g) fettuccine or linguine pasta; 1 tbsp salt for boiling water

Description

This dish is a rich fusion of Mediterranean flair and classic comfort food. Juicy garlic-marinated chicken meets the creaminess of Alfredo pasta, but with a Greek-inspired twist: a roasted red pepper and feta cream sauce that’s tangy, smoky, and irresistibly smooth. Paired with crispy Brussels sprouts baked with Parmesan, this meal is hearty yet elegant, perfect for a weekend dinner, a special gathering, or whenever you want to elevate pasta night. It’s a true flavor explosion—garlic, herbs, roasted peppers, feta, Parmesan, and tender chicken all in one plate.

Ingredients

Scale

For the Greek Garlic Chicken:

4 boneless, skinless chicken breasts (or thighs)
3 tbsp olive oil
4 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
Juice of 1 lemon
Salt and pepper, to taste

For the Roasted Red Pepper Feta Cream:

1 cup jarred roasted red peppers, drained
½ cup crumbled feta cheese
½ cup heavy cream
2 cloves garlic, roasted or sautéed
1 tbsp olive oil
½ tsp smoked paprika
Pinch of red pepper flakes (optional)

For the Alfredo Base:

2 tbsp butter
1 tbsp all-purpose flour
1 ½ cups milk (whole preferred)
½ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper, to taste

For the Crispy Brussels-Parmesan:

1 lb (450 g) Brussels sprouts, halved
2 tbsp olive oil
½ cup grated Parmesan cheese
½ tsp garlic powder
Salt and pepper, to taste

For the Pasta:

12 oz (340 g) fettuccine or linguine pasta
1 tbsp salt for boiling water

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss Brussels sprouts with olive oil, Parmesan, garlic powder, salt, and pepper. Spread evenly and roast for 20–25 minutes until crispy and golden.
While Brussels roast, marinate chicken with olive oil, garlic, oregano, thyme, paprika, lemon juice, salt, and pepper. Heat a skillet over medium-high heat and cook chicken for 5–6 minutes per side until fully cooked. Remove and let rest before slicing.
Blend roasted red peppers, feta, cream, garlic, olive oil, smoked paprika, and red pepper flakes into a smooth sauce. Set aside.
Cook pasta in salted boiling water until al dente. Drain, reserving ½ cup pasta water.
In a saucepan, melt butter over medium heat. Stir in flour to make a roux, cooking for 1–2 minutes. Gradually whisk in milk and cream, simmer until thickened. Add Parmesan cheese and stir until creamy.
Mix roasted red pepper feta cream into the Alfredo base. Adjust consistency with reserved pasta water if needed.
Toss cooked pasta in the sauce. Plate pasta with sliced garlic chicken on top, crispy Brussels sprouts on the side, and extra Parmesan or feta for garnish.

Prep Time: 25 minutes
Cook Time: 35 minutes