Description
Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges & Chili Oil Drizzle is a bold twist on a creamy classic. Made with whipped feta, juicy chicken, crunchy eggplant, and spicy chili oil, this comforting pasta dinner is packed with flavor and texture. Perfect for weeknight meals or special occasions.
Ingredients
340g fettuccine pasta
2 chicken breasts
170g whipped feta cheese
1 cup heavy cream
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 tablespoons salted butter
1 large eggplant
1 cup panko breadcrumbs
2 eggs, beaten
3 tablespoons olive oil
1 teaspoon red pepper flakes
2 tablespoons chili oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Slice eggplant into wedges and lightly salt. Let sit 10 minutes, pat dry.
2. Dip wedges in eggs, then coat in panko. Place on baking sheet, drizzle olive oil, and roast at 425°F for 25 minutes until crispy.
3. Season chicken with salt, pepper, and red pepper flakes. Sear in olive oil until cooked through. Slice and set aside.
4. Cook fettuccine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
5. In a saucepan, melt butter and sauté garlic. Stir in cream and simmer. Add Parmesan and whisk until melted. Blend in whipped feta until smooth. Loosen with pasta water if needed.
6. Toss pasta with sauce, top with chicken, and plate with eggplant wedges. Drizzle with chili oil before serving.
7. Serve immediately while hot, and let everyone adjust chili oil to taste.
Notes
Serve hot for best texture and flavor.
For vegetarian version, omit chicken and try crispy chickpeas.
Use store-bought whipped feta or make your own by blending feta with Greek yogurt.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop & Roasting
- Cuisine: Mediterranean-Inspired Pasta
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 5g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 39g
- Cholesterol: 165mg