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