Description
This Hot Honey Balsamic Chicken Alfredo with Whipped Feta and Crispy Brussels Chips is a restaurant-quality meal you can make at home in under an hour. It features juicy pan-seared chicken coated in a sticky sweet and spicy hot honey balsamic glaze, creamy Alfredo sauce with tangy whipped feta, and crispy Brussels sprout chips for texture. This dish balances sweet, spicy, tangy, creamy, and savory flavors for a truly crave-worthy experience.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into uniform chunks
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper to taste
- 1 pound Brussels sprouts, trimmed and halved
- 8 ounces fettuccine or your favorite pasta
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup hot honey
- 3 tablespoons balsamic vinegar
- 1/4 cup crumbled feta cheese
- 2 tablespoons Greek yogurt or sour cream
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until crispy and lightly browned.
- While the Brussels sprouts roast, pat the chicken chunks dry with paper towels. Season generously with salt and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the hot honey and balsamic vinegar. Stir well to combine and let it simmer for 1-2 minutes, allowing it to thicken into a glaze.
- Return the cooked chicken to the skillet and toss to coat evenly with the hot honey balsamic glaze.
- Meanwhile, cook the pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- In a small bowl, combine the heavy cream, softened cream cheese, and grated Parmesan cheese. Whisk until smooth.
- Add the cream cheese mixture to the skillet with the chicken. Stir until the sauce is creamy and heated through. Add a splash of reserved pasta water if needed to reach desired consistency.
- In a separate small bowl, combine the crumbled feta cheese and Greek yogurt (or sour cream). Mash with a fork or blend until smooth and creamy to create the whipped feta.
- Toss the cooked pasta with the creamy Alfredo sauce and chicken.
- Serve the Hot Honey Balsamic Chicken Alfredo topped with the whipped feta and crispy Brussels chips. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Seared and Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 15g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg
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