Let me tell you, this *hot honey balsamic chicken alfredo with whipped feta crispy Brussels chips* is a game-changer! The first time I made it, the combination of the sweet, spicy hot honey and tangy balsamic vinegar just blew my mind. And pairing it with creamy Alfredo sauce takes it to a whole new level! Oh, and the whipped feta? It adds this luscious, savory touch that complements everything perfectly. Trust me, the crispy Brussels chips are the icing on the cake—crunchy and delightful! I can’t wait for you to try this dish; it’s the kind of meal that warms your heart and satisfies your cravings!
Ingredients List
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons balsamic vinegar
- 2 tablespoons hot honey (adjust to taste)
- 8 ounces fettuccine pasta
- 1 cup feta cheese (crumbled)
- 1 cup Brussels sprouts, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Make sure your ingredients are fresh for the best flavor! I love using high-quality Parmesan and a tangy balsamic vinegar to really elevate the dish. And don’t skimp on the hot honey—it’s what brings that sweet heat that makes this meal sing! If you can find it, grab some good feta for whipping; it makes all the difference in creaminess. As for the Brussels sprouts, thin slicing helps them crisp up perfectly, so take your time there!
How to Prepare Hot Honey Balsamic Chicken Alfredo with Whipped Feta Crispy Brussels Chips
Alright, let’s dive into making this delicious dish! I promise, it’s easier than it sounds, and the payoff is oh-so-worth it. Just follow these steps, and you’ll have a comforting meal that’s packed with flavor!
Cooking the Fettuccine
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add 8 ounces of fettuccine pasta and cook according to the package instructions, usually about 8-10 minutes until al dente. Remember to stir occasionally to keep those noodles from sticking together. A little tip: reserve about half a cup of the pasta water before draining the fettuccine—it can really help loosen up the sauce later if needed!
Preparing the Chicken
While your pasta is cooking, let’s focus on the chicken! Season 2 boneless, skinless chicken breasts generously with salt and pepper. Heat a tablespoon of olive oil in a skillet over medium heat. When the oil is hot, carefully add the chicken breasts. Cook them for about 6-7 minutes on each side, or until they’re golden brown and cooked through (an internal temperature of 165°F is best). Once done, remove them from the skillet and let them rest for a few minutes before slicing. This helps keep them juicy!
Making the Sauce
In the same skillet you cooked the chicken (don’t wash it, you want all that flavor!), add 2 tablespoons of balsamic vinegar and 2 tablespoons of hot honey. Stir it around for about a minute, then pour in 1 cup of heavy cream and 1 cup of grated Parmesan cheese. Mix everything together, and let it simmer for a few minutes until the sauce thickens up nicely. You’ll want to stir often to prevent it from sticking. The aroma will be heavenly!
Whipping the Feta
Now, for that luscious whipped feta! Grab 1 cup of crumbled feta cheese and place it in a blender or food processor. Blend it until it’s smooth and creamy—this usually takes about 1-2 minutes. If it’s too thick, you can add a splash of water or olive oil to get the perfect consistency. Trust me, this whipped feta is going to take your dish to the next level!
Sautéing the Brussels Sprouts
In another pan, heat 2 tablespoons of olive oil over medium-high heat. Toss in 1 cup of thinly sliced Brussels sprouts and season them with a pinch of salt and pepper. Sauté for about 5-7 minutes, stirring frequently, until they’re crispy and golden. You want a nice crunch, so don’t be afraid to let them get a little charred!
Combining Everything
Finally, it’s time to bring it all together! In your skillet with the sauce, add the drained fettuccine and sliced chicken. Toss everything together until the pasta is nicely coated with that creamy sauce. If it seems too thick, add a bit of the reserved pasta water to loosen it up. Serve this dreamy pasta in bowls, topped with a generous dollop of whipped feta and a sprinkle of those crispy Brussels chips. Enjoy every bite of this flavorful masterpiece!
FAQ Section
Can I make this dish vegetarian?
Absolutely! If you’re looking to go vegetarian, you can easily swap out the chicken for some delicious grilled vegetables. Think bell peppers, zucchini, or even eggplant—just toss them in a bit of olive oil, salt, and pepper, and grill until tender. You could also use some hearty mushrooms for an earthy flavor that will complement the sauce beautifully. Trust me, it’ll be just as satisfying!
What can I serve with this dish?
This hot honey balsamic chicken alfredo is pretty filling on its own, but if you’re feeling fancy, you could serve it with a light side salad. A simple arugula salad with lemon vinaigrette pairs wonderfully and adds a fresh crunch! Garlic bread is another great option, perfect for soaking up that creamy sauce. You can’t go wrong with a side of roasted veggies either; they’ll add color and a bit of extra nutrition to your meal!
How can I adjust the spice level?
If you love the sweetness of hot honey but want to dial down the heat, you can simply reduce the amount you use. Start with just 1 tablespoon and taste as you go! If you want to add some heat without the sweetness, consider a pinch of red pepper flakes or a dash of cayenne pepper in the sauce. It’s all about finding that balance that works for your taste buds!
Why You’ll Love This Recipe
- Quick prep time—ready in just 40 minutes!
- Rich, creamy flavors that will have everyone asking for seconds.
- The perfect balance of sweet and savory with the hot honey and balsamic.
- Whipped feta adds a delightful creaminess that elevates the dish.
- Crispy Brussels chips provide a satisfying crunch and extra nutrients.
- Easy to customize for dietary preferences—vegetarian options are a breeze!
- A comforting meal that feels indulgent without being overly heavy.
- Impressive enough for dinner parties but simple enough for a weeknight!
Storage & Reheating Instructions
Got leftovers? Lucky you! This hot honey balsamic chicken alfredo keeps well, so you can enjoy it again. To store, let it cool completely and then transfer it to an airtight container. It’ll stay fresh in the fridge for up to 3 days. Just make sure it’s sealed tight to keep that creamy goodness intact!
When you’re ready to reheat, I recommend using the stove for the best results. Just add a splash of milk or a little reserved pasta water to help loosen up the sauce, and heat over low to medium heat until warmed through. Stir occasionally to ensure even heating—nobody wants a hot spot! You could also use the microwave, but keep an eye on it to avoid drying it out. Heat it in short bursts, stirring in between, and add a bit of moisture if needed. Enjoy your delicious leftovers just like the first time!
Nutritional Information Section
Now, let’s talk about the nutritional side of our *hot honey balsamic chicken alfredo with whipped feta crispy Brussels chips*! Keep in mind that nutrition can vary based on the specific ingredients and brands you use, so these values are approximate. It’s always a good idea to check your own ingredients to get a more accurate picture!
- Calories: 600
- Fat: 30g
- Saturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 800mg
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 8g
- Protein: 30g
With all those rich flavors and creamy textures, you’re still getting a satisfying meal that’s packed with protein and beneficial fats. Enjoy every delicious bite without the guilt!
Leave Your Thoughts
I’d love to hear from you! If you try this *hot honey balsamic chicken alfredo with whipped feta crispy Brussels chips*, please drop a comment below. Let me know how it turned out for you and if you made any tweaks to the recipe! Your feedback means the world to me, and it could help fellow foodies discover their new favorite dish. If you enjoyed it, don’t forget to rate the recipe, too! I can’t wait to see your thoughts and experiences—let’s keep the delicious conversation going!
For more information on the health benefits of honey, you can visit Healthline. Additionally, if you’re interested in learning more about balsamic vinegar, check out Medical News Today.
Print
Hot Honey Balsamic Chicken Alfredo with 5 Flavor Boosters
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delicious hot honey balsamic chicken alfredo served with whipped feta and crispy Brussels chips.
Ingredients
- 2 chicken breasts
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons balsamic vinegar
- 2 tablespoons hot honey
- 8 ounces fettuccine pasta
- 1 cup feta cheese
- 1 cup Brussels sprouts, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package instructions.
- In a skillet, heat olive oil over medium heat.
- Season chicken breasts with salt and pepper, and cook until golden brown and cooked through.
- Remove chicken and slice it.
- In the same skillet, add balsamic vinegar and hot honey, then stir in heavy cream and Parmesan cheese.
- Mix until the sauce thickens.
- Add cooked pasta and chicken to the sauce, tossing to combine.
- For whipped feta, blend feta cheese until smooth.
- In another pan, sauté Brussels sprouts with olive oil until crispy.
- Serve the pasta topped with whipped feta and crispy Brussels chips.
Notes
- Adjust hot honey to taste.
- For a vegetarian option, substitute chicken with grilled vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: hot honey, balsamic, chicken, alfredo, whipped feta, Brussels chips
