Description
Spicy whipped feta chicken alfredo with eggplant wedges brings creamy feta, tender chicken, and roasted eggplant into one bold dish.
Ingredients
Scale
Protein and Cheese:
- 2 chicken breasts (about 1 pound)
- 1 cup whipped feta cheese
Pasta and Vegetables:
- 8 ounces fettuccine pasta
- 1 medium eggplant, sliced into wedges
Sauce and Seasonings:
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 cup breadcrumbs
- 1/4 cup olive oil
- Fresh basil leaves
- Salt and pepper
Instructions
- Set your oven to 400°F (200°C) and cut your eggplant into wedges about 1/2 inch thick.
- Toss the 1 medium eggplant wedges with 2 tablespoons of olive oil, then sprinkle with salt and pepper to your liking.
- Spread your coated eggplant wedges across a baking sheet in a single layer and roast for 25-30 minutes, turning them over about halfway through so they brown evenly on both sides.
- Pat your 2 chicken breasts (about 1 lb or 450 g) dry and season generously with salt, pepper, and 1 teaspoon of red pepper flakes.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat until it shimmers, then place your seasoned chicken breasts in the pan.
- Cook your chicken for 6-7 minutes on each side until the internal temperature reaches 165°F (74°C), then transfer it to a cutting board and let it sit for 5 minutes.
- Bring a large pot of salted water to a boil and cook your 8 oz (225 g) of fettuccine according to the package directions until it reaches your preferred tenderness.
- Using the same skillet where you cooked your chicken, add 3 minced garlic cloves and sauté over medium heat for about 1 minute until fragrant.
- Pour 1 cup of heavy cream into your skillet with the garlic and let it heat until small bubbles form around the edges, about 2-3 minutes.
- Stir 1 cup of whipped feta cheese into your cream sauce gradually, stirring constantly until everything melts together smoothly at 180°F (82°C).
- Add your drained fettuccine to the sauce and toss everything together, using a bit of pasta cooking water if the sauce feels too thick.
- Slice your rested chicken breasts into strips and arrange them over your plated pasta, then top with your crispy eggplant wedges and fresh basil leaves.
Notes
- Cook your eggplant wedges and chicken at the same time since they both need 25-30 minutes, which keeps your cooking more efficient.
- Whipped feta can break if your cream gets too hot, so keep the heat at a simmer and stir gently when adding the feta to prevent lumps.
- Slice your chicken after it rests for a few minutes so the juices stay in the meat instead of running onto your plate.
- Save some starchy pasta water before draining because it helps thin out the sauce to the right consistency without making it taste watery.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: More Chicken Recipes
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 635 kcal
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 125 mg