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
Scale
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.
