Description

This Indulgent Hot Honey Balsamic Chicken Alfredo with Feta & Chips is a rich and flavorful dish combining tender chicken glazed in a spicy-sweet hot honey balsamic sauce, creamy Parmesan Alfredo pasta, and a tangy whipped feta topping. Roasted Brussels sprouts add a crispy, savory chip element, making this meal perfect for a comforting yet elegant dinner.

Ingredients

Scale

Chicken & Glaze

1 lb Boneless Skinless Chicken Thighs (or chicken breast for a leaner option)
1/4 cup Hot Honey (or regular honey with chili flakes)
2 tbsp Balsamic Vinegar (or red wine vinegar)
1 tsp Salt
1 tsp Pepper
2 cloves Garlic (minced or garlic powder)
2 tbsp Olive Oil
2 tbsp Butter (or olive oil)

Alfredo Pasta

8 oz Fettuccine or Linguine Pasta (any pasta shape)
1 cup Heavy Cream (or half-and-half for lighter option)
1/2 cup Grated Parmesan Cheese (or nutritional yeast)
2 cloves Garlic (minced)
2 tbsp Butter

Whipped Feta

4 oz Feta Cheese (or cream cheese)
2 oz Cream Cheese (or Greek yogurt)
1 tbsp Lemon Juice
1 tbsp Olive Oil

Roasted Brussels Sprouts Chips

1 lb Brussels Sprouts (or green beans or zucchini)
2 tbsp Olive Oil
1 tsp Salt
1 tsp Pepper

Cook Mode Prevent your screen from going dark

Instructions

Roast Brussels Sprouts: Preheat your oven to 425°F (220°C). Halve the Brussels sprouts and toss them with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through to ensure even crisping and browning.
Prepare Whipped Feta: Combine feta cheese, cream cheese, lemon juice, and olive oil in a food processor. Blend until smooth and creamy, then transfer to the refrigerator to chill while you finish other preparations.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions (about 8-10 minutes) until al dente. Before draining, reserve some pasta water to adjust sauce consistency later.
Cook the Chicken: Cut chicken thighs into bite-sized pieces. Season with salt, pepper, and garlic powder. Heat olive oil and butter in a skillet over medium-high heat, then add the chicken pieces. Cook for 6-8 minutes until golden brown and cooked through.
Make Hot Honey Balsamic Glaze: In the same skillet used for chicken, add hot honey and balsamic vinegar. Reduce the mixture for 3-5 minutes, stirring occasionally, until the sauce thickens. Return the chicken to the skillet and toss to coat evenly with the glaze.
Prepare Alfredo Sauce: In another skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and bring to a simmer. Gradually whisk in grated Parmesan cheese until smooth. Season the sauce to taste with salt and pepper.
Combine Pasta and Sauce: Toss the cooked fettuccine into the Alfredo sauce, mixing gently to coat. Use reserved pasta water a little at a time to adjust the sauce to desired consistency.
Plate and Serve: Serve the creamy pasta topped with glazed chicken pieces and a generous dollop of whipped feta. Finish with crispy roasted Brussels sprouts chips on the side for texture and flavor contrast.

Notes

Substitute chicken breast for thighs for a leaner protein option.
Regular honey with chili flakes can be used if hot honey is unavailable.
Red wine vinegar can replace balsamic vinegar if needed.
Half-and-half can be swapped for heavy cream to reduce richness.
Try nutritional yeast as a dairy-free alternative to Parmesan cheese.
Green beans or zucchini are good alternatives to Brussels sprouts for roasting.
Olive oil can replace butter for a dairy-free option during cooking.