Oh my goodness, if you’re a fan of creamy, dreamy pasta dishes, then you’re in for a treat! This *smoked paprika chicken alfredo* is not just any ordinary Alfredo; it’s rich and velvety, with a hint of smoky warmth that’ll have your taste buds dancing. But wait, the magic doesn’t stop there! I’ve added a delightful twist with a *feta tahini cream* that brings a tangy, nutty flavor to the table. And let’s not forget those crispy Brussels sprouts and potato wedges on the side—every bite is a perfect crunch! Trust me, this dish will not only impress your family and friends but will also become a go-to in your recipe rotation. So grab your apron, and let’s dive into this flavor-packed adventure together!
Ingredients
- 2 chicken breasts
- 2 tablespoons smoked paprika
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 cup feta cheese
- 2 tablespoons tahini
- 1 pound Brussels sprouts, halved
- 2 large potatoes, cut into wedges
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
How to Prepare Smoked Paprika Chicken Alfredo with Feta Tahini Cream Crispy Brussels Potato Combo Wedges
Prepping the Chicken and Sauce
Let’s kick things off by giving our chicken some love! First, season those beautiful chicken breasts with the smoked paprika, salt, and pepper—oh, the aroma already! Heat your olive oil in a skillet over medium heat. Once it’s hot and shimmery, carefully place the chicken in there. Sear them for about 6-7 minutes on each side or until they’re golden brown and cooked through. You’ll know they’re ready when the juices run clear. After they’re cooked, remove the chicken from the skillet and set it aside. Now, here’s the crucial part: in the same skillet, toss in the minced garlic. Sauté it for just about a minute until it becomes fragrant (don’t let it burn; we want that sweet garlic goodness!). Pour in the heavy cream and bring it to a gentle simmer. Now, add in the Parmesan cheese and stir until it’s all melted and creamy. This is where the magic begins!
Making the Feta Tahini Cream
Now, let’s whip up that luscious feta tahini cream! In a bowl, combine the feta cheese, tahini, and lemon juice. Give it a good mix with a fork or a whisk until it’s smooth and creamy. If it feels a bit thick, you can add a splash of water or a drizzle of olive oil to reach your desired consistency. Taste it! You want that tangy flavor to shine through. Adjust with a little more lemon juice if you’re feeling zesty or a pinch of salt if needed. This creamy topping will elevate our dish to another level!
Preparing the Crispy Brussels and Potato Wedges
Now, onto the crispy Brussels sprouts and potato wedges that are going to steal the show! Preheat your oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts and potato wedges with olive oil, dried thyme, garlic powder, salt, and pepper. Make sure everything is well-coated. Spread them out in a single layer on a baking sheet—trust me, this spacing is key for crispiness! Bake them for about 25-30 minutes, flipping halfway through, until they’re golden brown and wonderfully crispy. Just imagine that crunch when you bite into them!
Combining and Serving the Dish
Alright, it’s time to bring this masterpiece together! Slice the cooked chicken into bite-sized pieces and return it to the skillet with that creamy Alfredo sauce. Give it a gentle toss to coat the chicken evenly—oh wow! To serve, place your pasta (I love fettuccine or penne for this!) on a plate, then layer the creamy chicken Alfredo on top. Drizzle that dreamy feta tahini cream over everything and don’t be shy! Finally, add your crispy Brussels and potato wedges on the side. For an extra touch, sprinkle a bit of parsley or extra Parmesan on top. Your friends and family will be drooling, and you’ll be the star chef of the evening!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Rich, creamy flavors that are comforting and satisfying.
- The smoked paprika adds a delightful depth and warmth to the dish.
- Feta tahini cream brings a unique twist that elevates the meal.
- Crispy Brussels sprouts and potato wedges add a perfect crunch.
- Nutritious and filling, making it a complete meal in one plate.
- Great for meal prep—leftovers taste just as delicious!
- Customizable with your favorite veggies or pasta shapes.
Tips for Success
To make sure your *smoked paprika chicken alfredo with feta tahini cream* turns out perfectly every time, here are some tried-and-true tips that I swear by!
- Don’t skimp on seasoning: Make sure to generously season your chicken with salt and pepper along with the smoked paprika. It really enhances the flavor!
- Cook chicken to the right temp: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C). This way, you’ll have perfectly juicy chicken every time.
- Adjust the sauce consistency: If your Alfredo sauce is too thick, whisk in a bit of reserved pasta water or more cream. Just a splash can make a huge difference!
- Experiment with pasta: While I love fettuccine, feel free to use any pasta you have on hand. Whole-grain or gluten-free options work great too!
- Feta tahini cream variations: If you’re not a tahini fan, you can swap it out for Greek yogurt for a tangy twist, or even some sour cream for a creamier texture.
- Keep an eye on the veggies: Every oven is different, so check your Brussels sprouts and potatoes a few minutes before the suggested time to ensure they don’t burn.
- Leftover love: If you find yourself with leftovers, store the chicken and pasta separately from the veggies. This helps maintain their crispiness when reheating!
- Be patient with the garlic: Don’t rush the sautéing process; letting the garlic become fragrant enhances the sauce’s overall flavor profile.
With these tips, you’ll be well on your way to serving up a delicious and satisfying dish that everyone will love. Happy cooking!
Nutritional Information Disclaimer
Just a quick note: the nutritional values provided for this *smoked paprika chicken alfredo with feta tahini cream* are estimates and can vary based on the specific ingredients and brands you use. Factors like the type of pasta, the fat content in your cream, and even the size of your chicken breasts can all affect the final numbers. So, it’s always a good idea to double-check if you’re tracking your intake closely!
FAQ Section
Can I make this dish ahead of time?
Absolutely! One of the best things about this *smoked paprika chicken alfredo with feta tahini cream* is that you can prep most of the components in advance. You can season and cook the chicken, then store it in the fridge for up to 2 days. The Alfredo sauce can also be made ahead and refrigerated. Just reheat it gently on the stove before combining with the chicken. For the Brussels sprouts and potato wedges, I recommend baking them fresh for that crispy texture, but you can prep the veggies and toss them in olive oil and seasonings ahead of time too. Just store them in an airtight container until you’re ready to bake!
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can definitely swap out heavy cream for half-and-half or even a combination of whole milk and Greek yogurt. This will give you a creamy texture without all the extra calories. If you’re dairy-free, try using coconut cream or a cashew cream blend for that rich, creamy feel. Just keep in mind that each alternative will slightly change the flavor profile, so choose one that fits your taste!
How can I modify the recipe for dietary restrictions?
Great question! This recipe is quite flexible! To make it gluten-free, simply use gluten-free pasta and ensure that your tahini and any other packaged ingredients are certified gluten-free. For dairy-free options, you can use vegan cheese in place of feta and heavy cream. There are some fantastic plant-based creams available now that can mimic the richness of heavy cream without the dairy. Just be sure to taste as you go, since the flavors might differ a bit from the original recipe!
Equipment List
- Large skillet (for cooking the chicken and sauce)
- Baking sheet (for roasting the Brussels sprouts and potato wedges)
- Mixing bowls (for preparing the feta tahini cream and tossing vegetables)
- Meat thermometer (to check chicken doneness)
- Whisk or fork (for mixing the feta tahini cream)
- Cutting board and knife (for slicing chicken and prepping veggies)
- Peeler (for potatoes, if needed)
- Spatula or tongs (for flipping chicken and tossing veggies)
Storage & Reheating Instructions
To store leftovers of your *smoked paprika chicken alfredo with feta tahini cream*, let everything cool down first. Then, place the chicken and pasta in an airtight container in the fridge for up to 3 days. For the Brussels sprouts and potato wedges, they’re best kept separate to maintain their crispiness. When you’re ready to enjoy your leftovers, simply reheat the chicken and pasta gently on the stove over low heat, adding a splash of cream or reserved pasta water if needed. For the veggies, a quick re-crisp in the oven at 400°F (200°C) for about 5-10 minutes works wonders!
Print
Smoked Paprika Chicken Alfredo with Feta Cream Delight
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A rich and creamy smoked paprika chicken alfredo served with feta tahini cream and crispy Brussels potato combo wedges.
Ingredients
- 2 chicken breasts
- 2 tablespoons smoked paprika
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 cup feta cheese
- 2 tablespoons tahini
- 1 pound Brussels sprouts, halved
- 2 large potatoes, cut into wedges
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with smoked paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through.
- Remove chicken and set aside. In the same skillet, add garlic and sauté for 1 minute.
- Add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted.
- In a bowl, mix feta, tahini, and lemon juice.
- Toss Brussels sprouts and potato wedges with olive oil, thyme, garlic powder, salt, and pepper. Spread on a baking sheet.
- Bake Brussels and potatoes for 25-30 minutes until crispy.
- Slice chicken and return to the skillet with Alfredo sauce. Coat well.
- Serve chicken over pasta and drizzle with feta tahini cream. Add crispy Brussels and potato wedges on the side.
Notes
- Adjust seasoning to your taste.
- Use whole-grain pasta for a healthier option.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg
Keywords: smoked paprika, chicken alfredo, feta tahini, crispy brussels, potato wedges
