Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges

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Have you ever tasted something so balanced, it made you pause mid-bite? This Smoked Paprika Chicken Alfredo plate is exactly that. Juicy, spice-rubbed chicken cooked to a golden char, set beside creamy whipped feta-tahini, and accompanied by perfectly crisped potato and Brussels sprout wedges. It’s comfort food with a chef’s twist—satisfying but elevated.

What makes this dish so special is the interplay of bold paprika chicken with the nutty, creamy dip, followed by the herby crunch of roasted veg. Each component complements the other, making this ideal for weeknight dinners or a plated weekend show-off. You’ll want this one on repeat.

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Preparation Phase & Tools to Use

To create this dish with ease and flair, a few key tools make all the difference:

• Cast iron skillet or grill pan: Essential for getting that deep char on the chicken while sealing in juices. If using a grill, even better.
• Sheet pan: For roasting the potato and Brussels sprouts to golden perfection with a crispy edge.
• Food processor or high-speed blender: You’ll need this to whip the feta and tahini into an ultra-smooth cream.
• Mixing bowls: One for tossing veggies in oil and seasoning, another for marinating the chicken.
• Tongs and spatula: Helpful for flipping the chicken and scooping the roasted wedges cleanly off the tray.

Having these tools ready keeps the flow smooth, allowing you to enjoy the cooking experience as much as the final bite.

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Ingredients for the Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges

• Chicken breast or thighs: Choose skinless for quicker cooking. They absorb the smoky paprika rub beautifully.
• Smoked paprika: The star spice—adds depth, warmth, and vibrant color to the chicken.
• Garlic powder & onion powder: Layered flavor essentials to round out the spice mix.
• Salt and cracked black pepper: For seasoning the chicken and roasted vegetables.
• Olive oil: Used in both the marinade and veggie roast for richness and crisping.
• Fingerling or baby potatoes: Their tender centers and crispy skins roast up beautifully.
• Brussels sprouts: Add texture and a slightly bitter note to balance the creamy components.
• Feta cheese: The base for the dip—salty, tangy, and rich.
• Tahini: Brings a nutty creaminess that smooths out the feta.
• Greek yogurt or sour cream: Lightens and lifts the dip while giving it body.
• Lemon juice: Adds brightness to the feta-tahini cream.
• Fresh parsley and pistachios (optional garnish): Adds color, texture, and a fresh pop on top.

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How To Make the Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges

Step 1: Marinate the Chicken

In a mixing bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Coat the chicken evenly and let it marinate for at least 30 minutes, or overnight for deeper flavor.

Step 2: Prepare the Vegetables

Cut the potatoes into wedges and halve the Brussels sprouts. Toss them in olive oil, salt, and pepper. Spread them out evenly on a sheet pan lined with parchment paper.

Step 3: Roast to Golden Perfection

Roast the potatoes and Brussels sprouts in a 425°F (220°C) oven for 25-30 minutes, flipping halfway through. They should be golden and crisp.

Step 4: Cook the Chicken

Heat your skillet or grill pan over medium-high heat. Cook the marinated chicken for 4-6 minutes per side until nicely charred and fully cooked through.

Step 5: Make the Feta-Tahini Cream

In a food processor, blend feta, tahini, lemon juice, and a spoon of yogurt or sour cream until smooth. Taste and adjust with more lemon or a splash of water if too thick.

Step 6: Assemble and Garnish

Plate the roasted veggies and sliced chicken alongside a generous scoop of feta-tahini cream. Garnish with fresh parsley and chopped pistachios for extra flair.

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How to Serve and Store This Plate Like a Pro

Serve this dish warm, plating each element neatly or going rustic with a shared platter. The feta-tahini cream can be dolloped directly on the plate or served on the side for dipping. Add a final sprinkle of fresh herbs or lemon zest to make it pop.

Store leftovers in airtight containers:

• Chicken and veggies will keep in the fridge for 3-4 days.
• Feta-tahini cream can be refrigerated up to 5 days. Stir before serving.

To reheat, warm the chicken and vegetables in a 350°F oven until heated through. Avoid microwaving the dip as it may separate; enjoy it cold or let it come to room temp.

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Frequently Asked Questions

Can I substitute the chicken with another protein?

Absolutely. Grilled tofu, shrimp, or even lamb can work beautifully with the same spice rub.

How can I make this dish vegetarian?

Skip the chicken and roast extra Brussels and potatoes or add roasted chickpeas for protein. The feta-tahini cream keeps it indulgent.

Can I use dried herbs instead of fresh?

Yes, but cut the quantity in half. Fresh parsley adds brightness, but dried works fine in a pinch.

What if I don’t have tahini?

You can substitute with almond butter or Greek yogurt, though the flavor and texture will vary.

Can I prep this meal ahead?

Yes! Marinate the chicken and pre-chop the vegetables up to a day ahead. You can also make the feta-tahini cream in advance.

Is this dish gluten-free?

It is naturally gluten-free. Just double-check labels for any store-bought spice blends or tahini.

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Want More Chicken Dinner Ideas?

If this smoky, flavor-packed dish hit the spot, you might also love the Buffalo Chicken Lasagna Recipe, a spicy, cheesy twist on a family classic. Or explore creamy comfort with my Garlic Sausage Alfredo Rigatoni that’s equally rich and crowd-pleasing.

For something lighter, check out the Chopped Chicken Bacon Ranch Sub, great for lunch or casual dinners. And don’t miss the cozy vibes of the One Pot French Onion Chicken Rice, where caramelized flavors shine through every bite.

One more worth trying? The Spicy Honey Sriracha Chicken with Noodles – it hits all the notes: sweet, savory, and fiery.

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Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you tweak the spice? Add herbs to the dip? Share your version in the comments or tag me.

For more recipes I share daily, you can also find me on Pinterest @LadyPlate.

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