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If you’re craving a dish that balances creamy comfort with zesty brightness and a hint of bold spice, the Lemon-Herb Chicken Alfredo with Spicy Feta and Crispy Brussels-Parmesan Wedges Recipe is your new go-to. Imagine tender chicken infused with lemon and herbs, silky Alfredo sauce coating perfectly cooked pasta, and those irresistible crispy roasted Brussels sprouts sprinkled with parmesan and spicy feta that add layers of texture and flavor. This recipe is a celebration of freshness and indulgence all in one plate, perfect for sharing or a cozy night in.
Ingredients You’ll Need
These ingredients are straightforward yet pack a flavorful punch and texture combination that makes this dish truly shine. Each element plays a crucial role, from the herbs seasoning the chicken to the cheese enhancing the roasted vegetables.
- Boneless, skinless chicken breasts: These cook quickly and soak up the lemon-herb marinade beautifully for juicy slices.
- Olive oil: Essential for roasting and searing, it adds a rich, smooth texture and helps create those crispy edges.
- Dried oregano and thyme: Classic herbs that lend earthy and aromatic notes, perfectly complementing the lemon zest.
- Lemon (zest and juice): The heart of the dish’s bright flavor, cutting through the richness of the Alfredo sauce.
- Fettuccine or linguine pasta: Long, flat noodles provide the perfect canvas to hold onto the creamy sauce.
- Alfredo sauce: Velvety and indulgent, it ties the whole dish together with its creamy, cheesy goodness.
- Crumbled feta cheese: Adds tang and creaminess, especially when mixed with chili flakes for a spicy kick.
- Red chili flakes: Just a dash to awaken your palate without overwhelming the dish.
- Brussels sprouts: Roasted until golden and crispy, these add a delightful crunch and earthiness.
- Grated Parmesan cheese: Sprinkled over the Brussels for savory depth and a crispy finish during roasting.
- Salt and black pepper: The basics that enhance every flavor combination.
- Fresh parsley: Bright, herbaceous garnish that adds color and freshness to the final presentation.
How to Make Lemon-Herb Chicken Alfredo with Spicy Feta and Crispy Brussels-Parmesan Wedges Recipe
Step 1: Roast the Brussels-Parmesan Wedges
Begin by preheating your oven to 425°F. Toss the halved Brussels sprouts with a tablespoon of olive oil, salt, pepper, and half of the grated Parmesan cheese. Spread them evenly on a baking sheet and roast for about 20 to 25 minutes. This high heat creates crispy, golden edges that balance beautifully with the creamy Alfredo and spicy feta toppings later on.
Step 2: Season and Cook the Chicken
While the Brussels are roasting, prepare the chicken by seasoning each breast with dried oregano, thyme, lemon zest, salt, and pepper. Heat the remaining olive oil in a skillet over medium-high heat and cook the chicken about 6 to 7 minutes per side until it’s golden and cooked through. Once done, slice the chicken thinly to ensure every bite is tender and infused with those zesty herb flavors.
Step 3: Cook the Pasta and Prepare Alfredo Sauce
Next, cook your fettuccine or linguine according to the package instructions until al dente – this ensures the pasta has a pleasant bite to it. Drain well, then toss the warm pasta with the Alfredo sauce and fresh lemon juice. The lemon juice elevates the sauce with a fresh brightness that ties the flavors together wonderfully.
Step 4: Make the Spicy Feta Topping
Combine the crumbled feta cheese with red chili flakes to create a spicy topping that adds a delightful heat and tang to the dish. This little flourish transforms the dish from creamy and comforting to exciting and layered in flavor.
Step 5: Assemble the Dish
Plate the creamy pasta first, layer on the thinly sliced lemon-herb chicken, and then scatter the spicy feta crumbles. Finish with a generous serving of the crispy Brussels-Parmesan wedges alongside. Garnish everything with fresh parsley for that extra pop of color and brightness.
How to Serve Lemon-Herb Chicken Alfredo with Spicy Feta and Crispy Brussels-Parmesan Wedges Recipe
Garnishes
Fresh parsley isn’t just a pretty garnish – it adds a subtle herbal note that complements the lemon and herbs in the chicken perfectly. You can also sprinkle an extra pinch of Parmesan cheese or more chili flakes if you like the heat turned up a notch.
Side Dishes
While the Brussels-Parmesan wedges are already a standout veggie side, serving this dish with a crisp green salad dressed in a lemon vinaigrette keeps the meal light and refreshing. Garlic bread or a crusty baguette also pairs beautifully, perfect for soaking up any leftover Alfredo sauce.
Creative Ways to Present
For an impressive presentation, serve the pasta family-style in a large platter with the chicken slices fanned out on top and wedges arranged neatly around the edges. Using colorful bowls or rustic wooden boards can add an inviting, homestyle feel that makes the meal more intimate and special.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in airtight containers in the refrigerator for up to 3 days. Keep the chicken and pasta together with sauce to maintain moisture, but store Brussels sprouts separately to preserve their crispness.
Freezing
You can freeze the chicken Alfredo with pasta, but it’s best to freeze components separately if possible. The Brussels-Parmesan wedges don’t freeze well due to their crispy texture, which will soften upon thawing.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave, adding a splash of milk or cream to the Alfredo sauce to keep it creamy. To revive the Brussels sprouts, a quick toss in a hot skillet can help restore some crispness.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While fettuccine or linguine are ideal for holding creamy sauces, penne or rigatoni also work wonderfully, capturing the sauce in their ridges and tunnels.
Is there a substitute for feta cheese?
If you’re not a fan of feta, goat cheese or even ricotta salata can provide a similar tang and creaminess. For a milder option, cream cheese mixed with a pinch of chili flakes can also be delicious.
How spicy is the dish with the red chili flakes?
The red chili flakes add a gentle, pleasant heat that complements the flavors without overwhelming the palate. Feel free to adjust the amount to suit your spice tolerance.
Can this dish be made gluten-free?
Definitely. Simply swap out the regular pasta for your favorite gluten-free alternative, and ensure the Alfredo sauce you use is gluten-free as well.
What’s the best way to reheat the Brussels-Parmesan wedges?
To keep them crispy, reheat the Brussels sprouts in a hot oven or skillet for a few minutes rather than microwaving, which can make them soggy.
Final Thoughts
There’s something truly special about the Lemon-Herb Chicken Alfredo with Spicy Feta and Crispy Brussels-Parmesan Wedges Recipe: a perfect harmony of creamy, tangy, spicy, and crunchy elements. It’s a dish that feels like a warm hug but also brings excitement to your taste buds. Give it a try next time you want a meal that’s both comforting and a little adventurous — you’ll be reaching for seconds before you know it!
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Lemon-Herb Chicken Alfredo with Spicy Feta and Crispy Brussels-Parmesan Wedges Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A delightful Lemon-Herb Chicken Alfredo featuring tender chicken breasts seasoned with fresh herbs and lemon zest, served over creamy Alfredo pasta. This dish is complemented by spicy feta cheese and crispy roasted Brussels sprouts tossed with Parmesan for a perfect balance of flavors and textures, making it a satisfying and elegant meal.
Ingredients
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil (divided)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 lemon (zested and juiced)
- Salt and black pepper to taste
Pasta and Sauce
- 12 oz fettuccine or linguine pasta
- 2 cups Alfredo sauce
Toppings and Sides
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon red chili flakes
- 1 lb Brussels sprouts, halved
- 1/2 cup grated Parmesan cheese (divided)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts.
- Roast Brussels Sprouts: Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, pepper, and half of the grated Parmesan cheese. Spread them evenly on a baking sheet and roast for 20 to 25 minutes until they are crispy and golden brown.
- Season Chicken: Prepare the chicken breasts by seasoning them with dried oregano, dried thyme, lemon zest, salt, and black pepper evenly on both sides.
- Cook Chicken: Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breasts for about 6 to 7 minutes on each side until they are golden and fully cooked through. Once cooked, slice the chicken thinly for serving.
- Cook Pasta and Toss with Sauce: Cook the fettuccine or linguine pasta according to package instructions until al dente. Drain the pasta and immediately toss it with Alfredo sauce and lemon juice to evenly coat the noodles.
- Prepare Spicy Feta: In a small bowl, combine the crumbled feta cheese with red chili flakes to create a spicy feta topping.
- Assemble the Dish: Plate the Alfredo pasta, arrange the sliced lemon-herb chicken on top, and sprinkle with the spicy feta. Serve alongside the roasted Brussels-Parmesan wedges.
- Garnish and Serve: Garnish the completed dish with chopped fresh parsley for a bright, fresh finish before serving.
Notes
- Use fresh herbs if available for a more vibrant flavor.
- Adjust the amount of red chili flakes according to your heat preference.
- For crispier Brussels sprouts, spread them in a single layer on the baking sheet without overcrowding.
- You can substitute Alfredo sauce with a homemade version for a creamier texture.
- Leftover chicken can be used in salads or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
