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Greek Garlic Chicken Alfredo with Roasted Red Pepper Feta Cream and Crispy Brussels Parmesan Wedges
There are some nights when a simple sandwich just won’t cut it. You want something that tastes like it came from a fancy restaurant, but the idea of putting on real pants and leaving the house feels like a monumental task.
I get it. Totally.
What if I told you that you could make a meal with a ridiculously long name, that sounds super complicated, but is actually pretty straightforward? A meal that combines creamy, tangy, savory, and crispy all in one bowl.
This is that meal. It’s a bit of a project, I won’t lie, but every single step is worth it. You’re basically creating layers of flavor that all come together in a way that’s just, well, amazing.
So let’s do this. Let’s make something that will make you feel like a culinary genius.
What You’ll Need
I know this list looks long, but we’re building a masterpiece here. Think of it in components.
For the Crispy Brussels Parmesan Wedges:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
For the Greek Garlic Chicken:
- 1 lb boneless, skinless chicken breasts, sliced into thin cutlets
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- Juice of half a lemon
- Salt and black pepper
For the Roasted Red Pepper Feta Cream Sauce & Pasta:
- 12 oz fettuccine or your favorite pasta
- 1 tablespoon butter
- 1 cup heavy cream
- 1 cup crumbled feta cheese
- 1/2 cup jarred roasted red peppers, drained and chopped
- 2 cloves garlic, minced
- A pinch of red pepper flakes (optional, for heat)
- Reserved pasta water
Tools Required
- Large pot (for pasta)
- Large skillet or pan
- Baking sheet
- Mixing bowls
- Blender or food processor (for the sauce)
- Tongs
- Knife and cutting board
- Colander
Pro Tips
I’ve made this a few times, and I’ve definitely learned a thing or two. Here are some things to keep in mind.
- Dry Your Brussels Sprouts. Seriously. After you wash them, pat them completely dry with a paper towel. Water is the enemy of crispy. A dry sprout is a sprout that will roast up beautifully instead of steaming in the oven.
- Don’t Overcrowd the Pan. This goes for both the chicken and the sprouts. Give everything its own personal space on the pan or baking sheet. If they’re all piled on top of each other, they’ll steam. We want a nice, golden-brown sear, not grey, sad chicken. Use two pans if you have to.
- Feta at Room Temp. For the smoothest sauce, let your feta and heavy cream sit out for about 20-30 minutes before you start. Cold dairy is more likely to clump or separate when it hits the heat. This little step makes a huge difference.
- Pasta Water is Your Best Friend. I say this all the time, but it’s true. That starchy, salty water is the secret to a perfect sauce. It helps the sauce cling to the pasta and lets you thin it out to the perfect consistency without making it watery. Always save at least a cup before you drain your pasta.
Instructions
Ok, let’s break this down. The best way to tackle this is to get the longest-cooking thing going first, which is the Brussels sprouts.
Step 1: Roast the Brussels Sprouts
Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper in a bowl. Spread them in a single layer on a baking sheet, cut-side down. Roast for 20-25 minutes, or until they’re tender and the outer leaves are getting crispy. In the last 2 minutes, sprinkle the Parmesan over them and let it melt and get golden.
Step 2: Cook the Pasta
While the sprouts are roasting, get a large pot of salted water boiling. Cook your fettuccine according to package directions until it’s al dente. Just before you drain it, save about 1.5 cups of the pasta water. Drain the pasta and set it aside.
Step 3: Prepare the Chicken
While the pasta is cooking, toss the chicken cutlets with olive oil, minced garlic (the 4 cloves for the chicken), oregano, lemon juice, salt, and pepper. Let it sit for a few minutes to marinate.
Step 4: Cook the Chicken
Heat a large skillet over medium-high heat. Add the chicken in a single layer (cook in batches if needed!). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside. Once it’s cool enough to handle, you can slice it into strips.
Step 5: Make the Magical Sauce
In the same skillet (don’t wipe it out!), melt the butter over medium heat. Add the remaining 2 cloves of minced garlic and the red pepper flakes, if you’re using them. Cook for about 30 seconds until you can smell the garlic.
Step 6: Blend it Smooth
Pour the heavy cream into the skillet and bring it to a gentle simmer. Add the crumbled feta and the chopped roasted red peppers. Stir until the feta starts to melt. Carefully transfer this mixture to a blender and blend until it’s completely smooth. This is the key to a creamy, non-grainy sauce.
Step 7: Bring It All Together
Pour the blended sauce back into the skillet. Add the cooked pasta to the sauce, tossing to coat everything. If the sauce is too thick, add a splash of that reserved pasta water until it reaches your desired consistency. Add the sliced chicken and toss again.
Step 8: Serve it Up
Divide the pasta and chicken among your plates. Top with a generous amount of the crispy Brussels Parmesan wedges. Done.
Substitutions and Variations
This recipe is pretty flexible. Don’t be afraid to swap things out based on what you have.
| Ingredient | Substitution | Notes |
|---|---|---|
| Chicken Breast | Chicken Thighs or Shrimp | Thighs are juicier. Shrimp cooks faster. |
| Brussels Sprouts | Broccoli or Asparagus | Adjust roasting time. Asparagus is quicker. |
| Fettuccine | Any pasta shape you like | Penne or rigatoni are great for holding sauce. |
| Heavy Cream | Half-and-half or Coconut Cream | Sauce might be thinner or have a different flavor. |
Nutritional Info, Dietary Swaps & More
Just a little more info to help you make this meal work for you.
Ingredient Swaps for Different Diets
| Diet | How to Adapt |
|---|---|
| Gluten-Free | Use your favorite gluten-free pasta. The rest is naturally GF. |
| Low-Carb / Keto | Swap pasta for zucchini noodles or spaghetti squash. Serve chicken and sauce over the roasted sprouts. |
| Vegetarian | Skip the chicken. Add pan-seared mushrooms or a can of drained chickpeas for protein. |
Nutritional Breakdown: This is an estimate, of course. This is definitely a comfort food meal. It’s rich and satisfying, with a good balance of protein from the chicken, fats from the sauce, and fiber/vitamins from the Brussels sprouts.
Meal Pairing Suggestions: Since the dish is so rich, you don’t need much else. A simple green salad with a light vinaigrette would be perfect to cut through the creaminess. Or just a glass of crisp white wine like a Sauvignon Blanc.
Cooking Time Efficiency: The key is multitasking. Get the sprouts in the oven, then immediately get the pasta water on to boil. While those two things are going, you can prep and cook your chicken. The sauce comes together in the last 10 minutes. It feels like a lot, but the timing overlaps nicely.
Leftovers and Storage
If you have leftovers, which you might not, store the pasta mixture in an airtight container in the fridge for up to 3 days. It’s best to store the Brussels sprouts separately if you can, so they stay as crispy as possible.
To reheat, you can gently warm the pasta in a skillet over low heat. Add a splash of milk or cream to loosen the sauce back up, as it will thicken in the fridge. You can crisp the sprouts back up in an air fryer or a hot oven for a few minutes.
Frequently Asked Questions
Q1. My feta sauce is grainy! What did I do wrong?
Ans: This usually happens for two reasons: the heat was too high, or the feta was very cold. Using room temperature feta and gentle, medium heat helps it melt more smoothly. Blending it is the final foolproof step to guarantee a silky texture.
Q2. Can I use frozen Brussels sprouts?
Ans: You can, but it’s a little tricky. Frozen sprouts hold a lot of water, so they won’t get as crispy as fresh ones. If you use them, don’t thaw them first. Roast them from frozen, and you may need to add 10-15 minutes to the cooking time.
Q3. I don’t have a blender. What can I do?
Ans: You can still make the sauce! It just won’t be as smooth. Chop your roasted red peppers as finely as you possibly can. When you add the feta to the cream, use a whisk and stir constantly as it melts. It will be more rustic, but still delicious.
Wrapping Up
There you have it. A dish with a long, fancy name that is totally doable in your own kitchen. It’s one of those meals that’s perfect for a weekend night when you want to put in a little effort and be rewarded in a big way.
The combination of the tangy, creamy sauce with the perfectly cooked chicken and those salty, crispy Brussels sprouts is just something else.
So go on, give it a shot. Don’t be intimidated by the steps. Take it one part at a time, and you’ll be amazed at what you can create.
I’d love to hear how it turns out for you. Let me know in the comments if you try it, or if you have any questions along the way!
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