Oh my goodness, let me tell you about this smoked paprika chicken alfredo with feta tahini cream crispy Brussels potato combo wedges! It’s a dish that’s not just a feast for your taste buds but also a colorful celebration on your plate. The rich, creamy Alfredo sauce perfectly balances the smoky depth of paprika, while the feta tahini cream adds a delightful tang. I often whip this up on busy weeknights when I need something that feels a little fancy yet is easy to make. Trust me, the aroma that fills your kitchen while the chicken cooks and the veggies roast is simply irresistible! Plus, it’s a complete meal that leaves everyone satisfied and happy. You’ll definitely want to keep this one in your weeknight rotation!
Ingredients List
- 2 chicken breasts, boneless and skinless
- 1 tablespoon smoked paprika, for that smoky flavor
- 2 cups fettuccine pasta, cooked according to package instructions
- 1 cup heavy cream, to make the Alfredo sauce rich and creamy
- 1/2 cup grated Parmesan cheese, for that cheesy goodness
- 1/2 cup crumbled feta cheese, to add a tangy twist
- 2 tablespoons tahini, to create a smooth and creamy sauce
- 2 tablespoons olive oil, for roasting the veggies
- 1 pound Brussels sprouts, halved for even cooking
- 2 large potatoes, cut into wedges for crispy texture
- Salt and pepper to taste, to enhance all the flavors
How to Prepare Smoked Paprika Chicken Alfredo with Feta Tahini Cream Crispy Brussels Potato Combo Wedges
Preheat and Prepare
First things first, let’s get that oven preheating to 400°F (200°C). While that’s warming up, go ahead and gather all your ingredients. It makes everything so much easier! Make sure your chicken is ready to go and your veggies are washed and cut. Trust me, having everything prepped ahead of time will save you a ton of stress later on!
Cook the Chicken
Now it’s time to season our chicken breasts! Sprinkle them generously with smoked paprika, salt, and pepper. Get a skillet heated over medium-high heat and add a drizzle of olive oil. Once the oil is shimmering, carefully place the chicken in the skillet. Cook for about 6-7 minutes on each side, or until they’re beautifully browned and cooked through. You’ll know they’re done when they reach an internal temperature of 165°F (75°C). Remove from the pan and let them rest while you work on the sauce!
Make the Alfredo Sauce
In the same skillet, reduce the heat to medium and pour in the heavy cream. Stir it around, letting it warm up for a minute before whisking in the grated Parmesan cheese. Keep stirring until the cheese melts and the sauce thickens slightly, about 3-4 minutes. Don’t forget to season with a little salt and pepper to taste! This creamy sauce is what dreams are made of, so take your time to get it just right!
Prepare the Feta Tahini Cream
In a small bowl, combine the crumbled feta cheese and tahini. Using a fork or a whisk, mix them together until you achieve a smooth and creamy consistency. If it’s too thick, you can add a splash of water to help it along. This tangy sauce is going to be the perfect finishing touch for your chicken and pasta!
Roast the Brussels Sprouts and Potatoes
Grab a large baking sheet and toss your halved Brussels sprouts and potato wedges with olive oil, salt, and pepper. Spread them out in a single layer and pop them in the preheated oven. Roast for about 25-30 minutes, or until they’re golden brown and crispy. Halfway through, give them a little shake to ensure even roasting. The smell alone will have everyone drooling!
Combine and Serve
Alright, it’s time to bring everything together! In a large pot, combine the cooked fettuccine with the creamy Alfredo sauce, tossing gently to coat the pasta evenly. Slice your perfectly cooked chicken and lay it over the pasta. Drizzle with that luscious feta tahini cream and then add those crispy Brussels potato combo wedges on the side. Serve it up hot, and watch everyone dig in with smiles on their faces!
Why You’ll Love This Recipe
Oh, where do I begin? This smoked paprika chicken alfredo with feta tahini cream crispy Brussels potato combo wedges is a total game-changer for weeknight dinners. First off, it comes together in just about 45 minutes—perfect for when you’re juggling a busy schedule! The combination of smoky paprika, creamy Alfredo, and tangy feta tahini is simply out of this world. Seriously, each bite is a delightful explosion of flavor that’ll have you coming back for seconds!
Plus, it’s not just delicious; it’s a well-rounded meal too! The crispy Brussels sprouts and potatoes add a satisfying crunch while delivering those essential nutrients, making this dish both indulgent and healthy. You’ll feel good serving this to your family, knowing it’s not just comfort food but also packed with flavor and goodness. Trust me, once you try this recipe, it’s going to be a staple in your dinner rotation!
Tips for Success
To make your smoked paprika chicken alfredo with feta tahini cream crispy Brussels potato combo wedges absolutely perfect, here are some of my favorite tips! First off, don’t be shy with the seasoning! Adjust the salt and pepper to your liking as you go along—tasting is key! If you want a little extra kick, feel free to add a pinch of cayenne pepper or some red pepper flakes to the chicken.
If you’re looking for a healthier twist, consider using whole wheat fettuccine. It adds a nice nutty flavor and extra fiber to the dish! And don’t forget about garnishing—fresh herbs like parsley or basil sprinkled on top will elevate the presentation and add a burst of freshness. Trust me, a little sprinkle here and there makes all the difference.
Lastly, if you have any leftovers, don’t hesitate to experiment! This dish reheats beautifully, and you can even toss in some extra veggies or chicken to mix things up. Enjoy the process and let your creativity shine—every cook has their own special touch!
Storage & Reheating Instructions
If you find yourself with any leftovers of this delicious smoked paprika chicken alfredo with feta tahini cream crispy Brussels potato combo wedges, you’re in luck because they store beautifully! To keep everything fresh, let the dish cool to room temperature, then transfer it to an airtight container. It’ll keep well in the refrigerator for up to 3 days. Just make sure to separate the chicken and veggies from the pasta if you can—this helps maintain that perfect texture!
When it comes time to reheat, I suggest using the stove for the best results. Simply add a splash of milk or a dollop of cream to the pasta to keep it creamy as it warms up. Heat everything gently over medium heat, stirring occasionally until it’s warmed through. For the Brussels and potato wedges, you can pop them in the oven at 375°F (190°C) for about 10-15 minutes to crisp them back up. Trust me, the oven does wonders for that crunch!
If you’re in a rush, the microwave works too, but be careful not to overdo it! Heat in short bursts, stirring in between, to prevent drying out. Just remember, no one likes sad leftovers, so a little care in reheating goes a long way in enjoying this delightful dish again!
Nutritional Information
When it comes to enjoying a delicious meal like smoked paprika chicken alfredo with feta tahini cream crispy Brussels potato combo wedges, it’s nice to know what you’re fueling your body with! Here’s the estimated nutritional breakdown per serving, based on typical ingredients:
- Calories: 650
- Fat: 32g
- Saturated Fat: 15g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 800mg
- Carbohydrates: 65g
- Fiber: 5g
- Sugar: 3g
- Protein: 30g
Keep in mind that these numbers are estimates and can vary based on specific brands and ingredient choices. If you opt for whole wheat pasta or adjust the cheese amounts, you can tweak the nutritional values to fit your preferences. Enjoy every delicious bite, knowing you’re treating yourself to a balanced meal!
FAQ Section
Can I use other types of pasta?
Absolutely! While I love fettuccine for its creamy texture, you can definitely swap it out for your favorite pasta—penne, rigatoni, or even gluten-free options work great too!
What if I don’t have tahini?
No worries! If you don’t have tahini on hand, you can use Greek yogurt or even a bit of sour cream as a substitute for that creamy texture. It’ll still taste fantastic!
Can I make this recipe dairy-free?
Yes! To make it dairy-free, use a plant-based cream for the Alfredo sauce and skip the cheese or use a dairy-free cheese alternative. The flavors will still shine through!
How spicy is the smoked paprika?
Smoked paprika is generally mild, but it adds a wonderful depth of flavor rather than heat. If you want a little spice, consider adding cayenne pepper or red pepper flakes to your chicken seasoning!
Can I prepare the feta tahini cream in advance?
Definitely! You can whip up the feta tahini cream a day ahead and store it in the fridge. Just give it a good stir before serving to bring it back to that deliciously smooth consistency.
Smoked Paprika Chicken Alfredo: 5 Flavors That Amaze
- Temps Total: 45 minutes
- Rendement: 4 servings 1x
- Alimentation: Sans Gluten
Description
A delicious smoked paprika chicken alfredo served with a creamy feta tahini sauce and crispy Brussels potato combo wedges.
Ingrédients
- 2 chicken breasts
- 1 tablespoon smoked paprika
- 2 cups fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, halved
- 2 large potatoes, cut into wedges
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with smoked paprika, salt, and pepper.
- Cook fettuccine according to package instructions.
- In a skillet, cook chicken until browned and cooked through.
- In a separate saucepan, heat heavy cream, stir in Parmesan, and season with salt and pepper.
- In a bowl, mix feta and tahini until smooth.
- Toss Brussels sprouts and potato wedges in olive oil, salt, and pepper, and roast in the oven for 25-30 minutes.
- Combine pasta with the Alfredo sauce and top with chicken and feta tahini cream.
- Serve with crispy Brussels potato combo wedges.
Notes
- Adjust seasoning to your preference.
- Use whole wheat pasta for a healthier option.
- Top with fresh herbs for garnish.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 30 minutes
- Catégorie: Main Dish
- Méthode: Stovetop and Oven
- Cuisine: Italian
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 650
- Sucre: 3g
- De Sodium: 800mg
- La graisse: 32g
- Graisses Saturées: 15g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 65g
- La fibre: 5g
- La protéine: 30g
- Le taux de cholestérol: 100mg
Mots-clés: smoked paprika, chicken alfredo, feta, tahini, crispy Brussels, potato wedges
