Description
Indulge in the creamy delight of Smoky Paprika Chicken Alfredo, enhanced by a zesty lemon feta whip. This dish combines succulent chicken seasoned with smoky paprika, enveloped in a rich alfredo sauce, and finished with a refreshing feta topping. Perfect for weeknight dinners or special occasions, it’s sure to impress your family and friends.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 2 tsp smoked paprika
- 1 cup heavy cream
- 4 cloves fresh garlic, minced
- 8 oz fettuccine pasta (or pasta of choice)
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1/2 cup crumbled feta cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley (optional) for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and smoked paprika; sear for 5-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F/75°C).
- Add minced garlic during the last minute of cooking until fragrant. Deglaze the pan with white wine or broth.
- Reduce heat to low; pour in heavy cream and simmer for about 3-4 minutes until slightly thickened.
- Cook pasta according to package instructions until al dente; reserve some pasta water before draining.
- Toss pasta into the sauce, adding reserved water as necessary for desired consistency.
- In a small bowl, mix crumbled feta cheese with lemon juice and zest until creamy.
- Serve the chicken Alfredo topped with lemon feta whip and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 590
- Sugar: 3g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 125mg