Description
This Indulgent Hot Honey Balsamic Chicken Alfredo with Whipped Feta is a rich and flavorful dish combining tender chicken glazed in a spicy-sweet hot honey and tangy balsamic sauce, creamy fettuccine noodles in a garlic parmesan Alfredo sauce, and a unique whipped feta topping. Roasted Brussels sprouts add a crispy, savory element, making this recipe a perfect balance of spice, creaminess, and freshness for an upscale yet approachable dinner.
Ingredients
Scale
Chicken and Glaze
- 1 pound boneless skinless chicken thighs (or chicken breasts for a leaner option)
- 1/4 cup hot honey (adjust the heat with mild hot honey or chili flakes)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil (extra virgin for added flavor)
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
Pasta and Sauce
- 12 ounces fettuccine or linguine pasta (substitute with gluten-free pasta if desired)
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (grated)
- 2 cloves garlic (minced)
- 2 tablespoons butter
Whipped Feta
- 8 ounces feta cheese (or goat cheese as a substitute)
- 4 ounces cream cheese
- 1 tablespoon lemon juice
- Drizzle of olive oil
Roasted Brussels Sprouts
- 1 pound Brussels sprouts (or broccoli florets as a substitute)
- 2 tablespoons olive oil (extra virgin recommended)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Roasting and Preparation: Preheat your oven to 425°F (220°C). Halve the Brussels sprouts and toss them in a bowl with olive oil, salt, and pepper until evenly coated. Spread them on a baking sheet in a single layer and roast for 20–25 minutes, or until crispy and browned.
- Make the Whipped Feta: In a food processor, combine feta cheese, cream cheese, lemon juice, and a drizzle of olive oil. Blend until smooth and creamy, then refrigerate until ready to use.
- Cook the Pasta: While the Brussels sprouts are roasting, fill a large pot with salted water and bring it to a boil. Cook fettuccine or linguine according to package directions until al dente. Reserve some pasta water before draining.
- Sauté the Chicken: Cut chicken thighs into bite-sized pieces. Heat olive oil and butter in a skillet over medium-high heat and sauté the chicken for 6–8 minutes until browned on all sides. Remove the chicken from the skillet and keep warm.
- Make the Hot Honey Balsamic Glaze: In the same skillet, add the hot honey and balsamic vinegar, simmering gently for 3–5 minutes to reduce and thicken the glaze. Return the chicken to the skillet and toss to coat evenly with the glaze.
- Create the Alfredo Sauce: Lower the heat to medium-low and melt butter in the skillet. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce, tossing to coat. Use reserved pasta water a little at a time to loosen the sauce to your desired consistency.
- Plate and Garnish: Serve the pasta with the glazed chicken on top. Add dollops of the chilled whipped feta and garnish with the crispy roasted Brussels sprouts chips to finish the dish.
Notes
- For a leaner version, substitute chicken breasts for thighs.
- Adjust the heat level by choosing milder hot honey or adding chili flakes separately.
- Gluten-free pasta can be used to make this dish gluten-free.
- The whipped feta can be made ahead and refrigerated to save time.
- Broccoli florets can replace Brussels sprouts if preferred.
- Reserve pasta water to adjust sauce consistency perfectly.
- Ensure not to overcook the garlic in the Alfredo sauce to keep it from turning bitter.
