Julia Koch
Have you ever craved the creamy indulgence of Alfredo sauce but wished it had a bold, fiery twist? This Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges takes the familiar comfort of creamy pasta and pairs it with a tangy, spicy feta blend, golden-browned chicken, and caramelized eggplant slices that practically melt in your mouth. Each bite is an explosion of textures—creamy, crunchy, and silky—with a final drizzle of chili oil to make it unforgettable.
This dish isn’t just a meal; it’s a full experience. It blends rustic Mediterranean flavors with Italian-inspired richness, perfect for a cozy dinner yet fancy enough for entertaining. Whether you serve it with pasta, fresh bread, or enjoy it on its own, it’s bound to become a go-to for impressing guests or treating yourself.
Preparation Phase & Tools to Use
- Non-stick skillet – for achieving a golden sear on chicken without sticking.
- Baking sheet with parchment paper – to roast eggplant to a crisp without excess oil.
- Blender or food processor – for whipping feta into a silky, creamy consistency.
- Mixing bowls – for seasoning and tossing chicken and eggplant.
- Silicone spatula – to scrape every last bit of that luscious feta mixture.
Ingredients
300g chicken breast chunks
150g feta cheese
1 cup heavy cream
2 medium eggplants
3 tbsp olive oil
3 garlic cloves
1 tsp red pepper flakes
2 tbsp chili oil
2 tbsp fresh parsley
How To Make It
Step 1: Roast the Eggplant – Slice eggplants, season, and roast at 400°F (200°C) for 25 minutes.
Step 2: Sear the Chicken – Season and sear until golden and cooked through.
Step 3: Whip the Feta – Blend feta, cream, roasted garlic, and olive oil until smooth.
Step 4: Combine – Stir whipped feta into chicken over low heat.
Step 5: Assemble – Plate chicken Alfredo with eggplant, drizzle chili oil, and garnish with parsley.
Serving and Storing
Serve hot with pasta, bread, or salad. Store leftovers in the fridge for up to 3 days; reheat gently to preserve the sauce texture.
Frequently Asked Questions
Can I use another cheese? Goat cheese works well but is tangier.
Non-dairy option? Use coconut cream with vegan feta.
Air-fry eggplant? Yes, 375°F for 10–12 minutes.
Spice level? Medium; adjust chili oil and flakes to taste.
Make-ahead? Roast eggplant and whip feta a day in advance.
Want More Chicken Dinner Ideas?
Try Easy Cajun Chicken Alfredo with Broccoli, Buffalo Chicken Lasagna, or Garlic Butter Chicken Balls. For comfort food lovers, Garlic Butter Chicken Balls with Creamy Parmesan Pasta is a must.
Pin and Tell Me How Yours Turned Out
Save this to your dinner boards for later. If you try it, share your tweaks! Did you change the spice level? Serve it differently? For more recipes, follow my Pinterest LadyPlate collection.
Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges & Chili Oil Drizzle
- Total Time: 40 minutes
- Yield: 4 servings
Description
A bold twist on classic Alfredo—creamy whipped feta sauce coats tender chicken, paired with crispy roasted eggplant wedges and finished with a chili oil drizzle.
Ingredients
300 g chicken breast chunks
150 g feta cheese
240 ml heavy cream
2 medium eggplants
45 ml olive oil
3 garlic cloves
1 tsp red pepper flakes
2 tbsp chili oil
2 tbsp fresh parsley
1 tsp kosher salt
1/2 tsp black pepper
Instructions
1. Preheat oven to 400°F (200°C). Slice eggplants into thick rounds, toss with 15 ml olive oil and 1/2 tsp salt. Roast 25 minutes until golden and tender.
2. Season chicken with 1/2 tsp salt, black pepper, and red pepper flakes. Sear in a non-stick skillet with 30 ml olive oil until golden and cooked through.
3. Blend feta, heavy cream, and 1 garlic clove (minced) until smooth and creamy.
4. Reduce skillet heat to low; pour in whipped feta and toss with chicken until coated and warmed through (do not boil).
5. Plate chicken Alfredo with roasted eggplant. Drizzle chili oil and garnish with chopped parsley. Serve immediately.
Notes
For extra-crisp eggplant, preheat the pan and avoid crowding; flip once midway.
Blend the feta for at least 60 seconds so the sauce turns silky and won’t feel grainy.
Add chili oil at the very end to keep the aroma bright and the heat vivid.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting & Pan-searing
- Cuisine: Mediterranean-Italian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: spicy chicken alfredo, whipped feta pasta, eggplant wedges
