If you are craving a dish that bursts with vibrant flavors and offers a perfect harmony of creamy comfort and zesty brightness, then the Lemon Herb Chicken Alfredo with Spicy Feta, Crispy Brussels & Parmesan Wedges Recipe is your next go-to. This recipe combines tender, lemon-kissed chicken with luscious Alfredo sauce, the exciting kick of spicy feta, crispy roasted Brussels sprouts, and satisfyingly crunchy Parmesan potato wedges. Every bite brings a cozy yet refreshing experience that’s ideal for weeknight dinners or impressing friends with a meal that feels both gourmet and utterly homey.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating the layered flavors and textures that make the dish so unforgettable. From the fragrant herbs to the tangy feta and crunchy sides, these essentials are simple but pack a punch.
- Boneless, skinless chicken breasts: The star protein that soaks up all the vibrant lemon herb flavors beautifully.
- Olive oil: For sautéing and roasting, lending a rich mouthfeel and helping develop crisp textures.
- Lemon juice and lemon zest: These add fresh acidity and zing, brightening the creamy Alfredo and chicken.
- Garlic powder, dried oregano, and thyme: A classic herb blend that enhances the savory depth of the chicken.
- Butter and heavy cream: Essential bases of the Alfredo sauce, making it luxuriously smooth and rich.
- Grated Parmesan cheese: Adds nutty saltiness to both the sauce and the potato wedges for irresistible flavor.
- Fettuccine or pasta of choice: The perfect vehicle soaking up that creamy sauce.
- Crumbled feta and crushed red pepper flakes: The spicy feta topping introduces a tangy, peppery spark that elevates the whole dish.
- Brussels sprouts: Roasted to crispy perfection, they bring savoriness and a slight bite on the side.
- Russet potatoes: Cut into wedges and roasted with paprika and Parmesan to add a delightful golden crunch.
How to Make Lemon Herb Chicken Alfredo with Spicy Feta, Crispy Brussels & Parmesan Wedges Recipe
Step 1: Prep the Parmesan Wedges
Start by preheating your oven to 425°F. Toss those russet potato wedges in olive oil, garlic powder, paprika, salt, pepper, and grated Parmesan, ensuring each wedge is well coated. Spread them out on a baking sheet in one layer to make sure they roast evenly. Bake for 35 to 40 minutes, flipping halfway through; you’re aiming for golden, crispy edges that will be the perfect crunchy partner to creamy Alfredo.
Step 2: Roast the Brussels Sprouts
While the potatoes begin their journey to crispness, prepare your Brussels sprouts. Halve them, toss them generously with olive oil, salt, and pepper, then place them on a separate baking sheet. Roast alongside the potatoes for about 20 to 25 minutes until they are caramelized and crisp on the outside but tender inside. Their natural sweetness and slight bitterness make a wonderful contrast.
Step 3: Cook the Pasta
Bring a pot of salted water to a boil and cook your fettuccine or favorite pasta according to package instructions until al dente. Drain, set aside, and keep warm. This pasta will soak up the luscious Alfredo sauce in the upcoming step, so having it ready is key.
Step 4: Cook the Lemon Herb Chicken
Take your chicken breasts and lightly pound them so they cook evenly. Rub each piece with olive oil, lemon juice, lemon zest, garlic powder, oregano, thyme, salt, and pepper for that bright herbaceous aroma. Sear in a hot skillet over medium heat for 5 to 6 minutes per side until perfectly cooked through with a golden exterior. Let the chicken rest for a few minutes; resting keeps it juicy. Then slice thinly to prepare for plating.
Step 5: Make the Creamy Alfredo Sauce
In the same skillet, melt butter and sauté minced garlic for a minute to unleash its fragrant magic. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese, lemon juice, salt, pepper, and if you dare, a pinch of crushed red pepper flakes for just a hint of warmth. Allow the sauce to thicken over 3 to 5 minutes, then toss in your cooked pasta, coating every strand in that velvety sauce.
Step 6: Prepare the Spicy Feta
In a small bowl, combine crumbled feta cheese with olive oil and crushed red pepper flakes to create a zesty, spicy topping. This simple addition packs a flavorful punch and adds texture contrast to the dish.
Step 7: Assemble Your Masterpiece
Plate your creamy lemon herb chicken Alfredo, adding the thinly sliced chicken breast on top. Spoon generous dollops of spicy feta over the pasta, and place your crispy Brussels sprouts and Parmesan wedges alongside. The balance of flavors and textures will leave you smiling with every mouthful.
How to Serve Lemon Herb Chicken Alfredo with Spicy Feta, Crispy Brussels & Parmesan Wedges Recipe
Garnishes
Consider sprinkling freshly chopped parsley or extra lemon zest over the top for a burst of color and freshness. A few more red pepper flakes can also be dashed for a little extra heat visually and flavor-wise, making the dish feel festively inviting.
Side Dishes
This recipe is a full meal on its own, but if you want to add something light, a crisp green salad with a simple vinaigrette complements the rich Alfredo perfectly by cutting through its creaminess.
Creative Ways to Present
Serve the Alfredo in individual shallow bowls to show off the colorful components, or use a rustic wooden board with the Parmesan wedges and roasted Brussels piled nicely on the side for a casual, family-style experience. Drizzle extra olive oil or sprinkle more flaky Parmesan over the wedges right before serving for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in airtight containers in the refrigerator. The chicken Alfredo base is best stored separately from the crispy Brussels and Parmesan wedges to maintain their texture. Consume within 3 days for optimal freshness.
Freezing
The creamy Alfredo sauce and chicken freeze well if kept in a freezer-safe container. For best results, freeze without the Brussels sprouts or wedges, as their texture can alter after thawing. Use within 2 months for best flavor.
Reheating
Warm the Alfredo gently over low heat on the stovetop, stirring often and adding a splash of milk or cream if needed to loosen the sauce. Reheat the sides separately in the oven to restore crispness, avoiding sogginess from microwaving.
FAQs
Can I use other types of cheese instead of feta?
Absolutely! While spicy feta gives a tangy kick, you can substitute with goat cheese for creaminess or even blue cheese for a more pronounced flavor. Just keep the spice adjustment in mind if swapping cheeses.
Is it possible to make this dish vegetarian?
Definitely. Simply omit the chicken and add sautéed mushrooms or fresh spinach to the Alfredo sauce for extra texture and flavor. The spicy feta and sides will keep it hearty and delicious.
Can I prepare this recipe gluten-free?
Yes! Use gluten-free pasta and ensure your spices and cheese are certified gluten-free. The rest of the ingredients naturally fit gluten-free diets, making this dish inclusive.
How spicy is the dish with the crushed red pepper flakes?
The spice level is mild to moderate depending on how much crushed red pepper you add. You can always adjust to taste, leaving it out altogether if you prefer a milder flavor.
What type of potatoes work best for the Parmesan wedges?
Russet potatoes are ideal due to their starchy texture that crisps up beautifully when roasted. Yukon Golds can also work if you want a slightly creamier interior.
Final Thoughts
Diving into this Lemon Herb Chicken Alfredo with Spicy Feta, Crispy Brussels & Parmesan Wedges Recipe is like giving yourself a big, flavorful hug. It’s one of those dishes that feels special yet approachable, full of comforting creaminess balanced by fresh citrus and surprising spicy notes. I can’t recommend it enough for your next dinner or gathering. Give it a try and watch how it quickly becomes a favorite in your kitchen, too!
Print
Lemon Herb Chicken Alfredo with Spicy Feta, Crispy Brussels & Parmesan Wedges Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired Fusion
Description
This Lemon Herb Chicken Alfredo with Spicy Feta, Crispy Brussels & Parmesan Wedges is a flavorful and hearty Italian-inspired main course. Tender chicken breasts marinated in lemon and herbs are pan-seared to perfection, served over creamy homemade Alfredo pasta with a zesty kick from spicy feta cheese. Crispy roasted Brussels sprouts and golden Parmesan potato wedges complete this satisfying meal, perfect for a family dinner or entertaining guests.
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and pepper to taste
For the alfredo sauce:
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- Salt and pepper to taste
- Juice of ½ lemon
- Optional: ¼ teaspoon crushed red pepper flakes
For the pasta:
- 8 oz fettuccine or pasta of choice
For the spicy feta:
- ½ cup crumbled feta cheese
- ½–1 teaspoon crushed red pepper flakes
- 1 teaspoon olive oil
For the crispy Brussels sprouts:
- 1 ½ cups Brussels sprouts, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Parmesan wedges (potato side):
- 2 large russet potatoes, cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese
Instructions
- Prep the potatoes: Preheat the oven to 425°F. Toss the potato wedges with olive oil, garlic powder, paprika, salt, pepper, and Parmesan cheese. Arrange them in a single layer on a baking sheet. Bake for 35–40 minutes, flipping halfway through, until the wedges are golden brown and crispy.
- Roast the Brussels sprouts: Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the same oven for 20–25 minutes until browned and crisp around the edges.
- Cook the pasta: Bring salted water to a boil and cook the fettuccine or pasta of choice according to the package instructions. Drain and set aside.
- Cook the chicken: Pound the chicken breasts to even thickness. Rub them with olive oil, lemon juice, lemon zest, garlic powder, oregano, thyme, salt, and pepper. Heat a skillet over medium heat and cook the chicken breasts for 5–6 minutes per side until fully cooked. Let rest, then slice thinly.
- Make the Alfredo sauce: In the same skillet, melt butter and sauté minced garlic for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, lemon juice, salt, pepper, and crushed red pepper flakes if using. Simmer for 3–5 minutes until the sauce thickens. Toss the sauce with the cooked pasta.
- Make the spicy feta: In a small bowl, combine crumbled feta cheese with olive oil and crushed red pepper flakes. Mix and set aside.
- Assemble: Plate the creamy lemon herb chicken Alfredo topped with sliced chicken. Add a spoonful of spicy feta over the pasta. Serve the crispy roasted Brussels sprouts on the side along with the golden Parmesan wedges.
Notes
- For a vegetarian version, skip the chicken and add sautéed mushrooms or spinach to the Alfredo sauce.
- The spicy feta mixture makes a delicious dip for the Parmesan wedges.
- You can adjust the amount of crushed red pepper flakes in the spicy feta and Alfredo sauce to control the spice level.
- Make sure to flip the potato wedges halfway through baking to ensure even crispiness.
- Allow the chicken to rest after cooking to retain its juices and stay tender when sliced.
