Oh my goodness, let me tell you about this smoked paprika chicken alfredo with feta tahini cream! It’s a flavor explosion that’ll have your taste buds dancing! The smoky warmth from the paprika pairs perfectly with the creamy richness of the alfredo, and the feta tahini cream? Wow, it adds such a delightful tang! And don’t even get me started on the crispy Brussels potato combo wedges on the side – they’re the perfect crunchy contrast. I remember the first time I made this dish; my friends couldn’t stop raving about it! It’s become a go-to for cozy dinners and special occasions alike. Trust me, you’re gonna love it!
Ingredients List
Here’s everything you’ll need to whip up this delicious smoked paprika chicken alfredo with feta tahini cream and those crispy Brussels potato combo wedges. Make sure you have these ingredients ready to go!
- 2 chicken breasts, seasoned and trimmed
- 1 tablespoon smoked paprika for that rich, smoky flavor
- 1 cup heavy cream to create a luscious alfredo sauce
- 1/2 cup grated Parmesan cheese, adding a savory kick
- 1/2 cup feta cheese, crumbled for a tangy twist
- 2 tablespoons tahini, giving the cream a nutty depth
- 4 cups Brussels sprouts, halved for roasting
- 4 medium potatoes, cut into wedges for crispy goodness
- 3 tablespoons olive oil, to coat the veggies
- Salt and pepper to taste, because seasoning is key!
How to Prepare Smoked Paprika Chicken Alfredo with Feta Tahini Cream Crispy Brussels Potato Combo Wedges
Prepping the Chicken and Seasoning
First things first, let’s get that chicken ready! Start by seasoning the chicken breasts with the smoked paprika, a good sprinkle of salt, and a dash of pepper. Trust me, this is where the magic starts! Heat a skillet over medium heat and add a little olive oil if you like. Cook the chicken for about 7 minutes on each side until it’s golden brown and cooked through. You want it juicy and tender, so don’t rush it! Once done, let it rest for a few minutes before slicing – this helps keep all those delicious juices in.
Making the Feta Tahini Cream Sauce
Now, let’s whip up that creamy sauce! In a saucepan, pour in the heavy cream and gently heat it over medium-low heat. Stir in the grated Parmesan cheese and keep mixing until it’s all melted and velvety. Oh, it smells divine! In a separate bowl, mix the crumbled feta cheese with the tahini until it’s nice and smooth. Then, combine this mixture with your cream sauce. Stir it all together until it’s perfectly creamy and ready to drizzle over your chicken. This sauce is seriously a game changer!
Preparing the Brussels Sprouts and Potato Wedges
Time to get those veggies roasting! In a large bowl, toss the halved Brussels sprouts and potato wedges with the olive oil, salt, and pepper until they’re well coated. Spread them out on a baking sheet in a single layer – this helps them get nice and crispy! Pop them in the preheated oven at 425°F (220°C) and roast for about 25-30 minutes. Just keep an eye on them; you want them golden brown and crispy on the outside, tender on the inside. Yum!
Serving the Dish
Okay, the moment we’ve been waiting for! Slice that beautifully cooked chicken and place it over a bed of pasta, then drizzle generously with your feta tahini cream sauce. Don’t forget to add those crispy Brussels potato combo wedges on the side – they’re the perfect crunchy companion to this creamy dish! Wow, just look at that plate! It’s a feast for the eyes and the tummy!
FAQ Section
Can I use other spices instead of smoked paprika?
Absolutely! While smoked paprika gives a wonderful depth to the chicken, you can experiment with other spices like regular paprika, cayenne for heat, or even a dash of cumin for a different flavor profile. Just adjust to your taste!
What can I serve with smoked paprika chicken alfredo besides Brussels wedges?
If you’re looking for alternatives, a simple green salad or garlic bread pairs wonderfully with this dish. You could also serve it over rice or quinoa for a different twist!
Is the feta tahini cream sauce easy to make?
Oh, for sure! It comes together in just a few minutes. Just remember to keep the heat low while melting the cheese into the cream to avoid curdling. You’ll be amazed at how creamy and delicious it is!
Can I make this dish ahead of time?
You can! The chicken and sauce can be prepared a few hours in advance. Just store them separately in the fridge and reheat gently before serving. The Brussels sprouts and potato wedges are best freshly roasted, though!
How do I store leftovers of smoked paprika chicken alfredo?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stovetop or in the microwave, adding a splash of cream if needed to revive that luscious sauce!
Why You’ll Love This Recipe
- Quick preparation means you can whip this up in under an hour – perfect for busy weeknights!
- Simple, easy-to-find ingredients that you probably already have in your kitchen!
- The smoky flavor from the smoked paprika adds a unique twist to classic alfredo, making it unforgettable.
- Feta tahini cream sauce gives a creamy, tangy finish that elevates every bite.
- Crispy Brussels potato combo wedges make for the perfect crunchy side, satisfying your texture cravings!
- This dish is gluten-free, so it’s a great option for those with dietary restrictions.
- It’s hearty and filling, yet you can easily adjust the portion sizes for a lighter meal.
- Great for meal prep – leftovers are just as delicious and make for a fantastic next-day lunch!
Nutritional Information Section
Alright, let’s talk nutrition! Please keep in mind that nutritional values can vary based on the specific ingredients and brands you choose, so these numbers are just estimates. But here’s a typical breakdown for one serving of this scrumptious smoked paprika chicken alfredo with feta tahini cream and the crispy Brussels potato combo wedges:
- Calories: 600
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 3g
- Protein: 30g
- Sodium: 800mg
- Cholesterol: 120mg
This dish is not only delicious but also packs a punch with protein and healthy fats, making it a satisfying meal. Enjoy!
Tips for Success
Alright, let’s make sure you nail this recipe! Here are my top tips to get it just right:
- Don’t rush the chicken: Make sure to cook it until it’s golden brown and fully cooked through. If your skillet is too hot, you could end up with burnt outsides and raw insides. Keep it at medium heat for even cooking!
- Adjust the cream sauce: If you like a thicker sauce, let the cream simmer a bit longer before adding the feta and tahini. Just keep stirring! If it’s too thick, add a splash of pasta water or more cream to loosen it up.
- Season to taste: Don’t be shy with the salt and pepper! Taste as you go, especially after you combine the feta tahini cream sauce with the heavy cream. You might want a little more seasoning to really bring those flavors out.
- Perfectly roasted veggies: Make sure your Brussels sprouts and potato wedges are in a single layer on the baking sheet. If they’re too crowded, they’ll steam instead of roast, and we want that crispy texture!
- Let the chicken rest: After cooking, let your chicken rest for a few minutes before slicing. This helps keep all those juicy flavors locked in, so your chicken won’t dry out when you serve it.
- Experiment with flavors: Feel free to play around with the spices! If you love heat, add a pinch of red pepper flakes to the cream sauce. Or, maybe toss in some garlic powder for an extra kick!
With these tips, you’ll be well on your way to serving up a plate of pure deliciousness. Enjoy every bite!
Storage & Reheating Instructions
Let’s talk about how to keep those delicious leftovers fresh! First, you’ll want to make sure everything is cooled down to room temperature before storing it. This helps prevent condensation, which can make things soggy. I usually divide the smoked paprika chicken alfredo and the crispy Brussels potato combo wedges into separate airtight containers. This way, they stay nice and flavorful!
You can store the chicken and sauce in the fridge for up to 3 days. Just make sure to keep the Brussels wedges in a separate container to maintain their crunch. If you’re planning to keep it longer, you can freeze the chicken and sauce for up to 2 months. Just thaw it in the fridge overnight when you’re ready to enjoy it again!
Now, when it comes to reheating, I recommend using the stovetop for the chicken and sauce. Gently warm them in a skillet over low heat, adding a splash of cream or pasta water to bring back that luscious consistency. For the Brussels potato wedges, pop them back in the oven at 400°F (200°C) for about 10-15 minutes until they’re crispy again. Trust me, nobody likes a soggy wedge!
With these tips, you’ll have a delicious meal ready in no time, just as good as the first time around. Enjoy your leftovers!
Smoked Paprika Chicken Alfredo with Feta: 5 Flavor Explosions
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Smoked paprika chicken alfredo with feta tahini cream served with crispy Brussels potato combo wedges.
Ingredients
- 2 chicken breasts
- 1 tablespoon smoked paprika
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup feta cheese
- 2 tablespoons tahini
- 4 cups Brussels sprouts, halved
- 4 medium potatoes, cut into wedges
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Season chicken with smoked paprika, salt, and pepper.
- Cook chicken in a skillet over medium heat until done, about 7 minutes per side.
- In a saucepan, heat heavy cream and add Parmesan cheese, stirring until melted.
- In a bowl, mix feta cheese and tahini, then combine with cream sauce.
- Toss Brussels sprouts and potato wedges in olive oil, salt, and pepper.
- Spread Brussels and potatoes on a baking sheet and roast for 25-30 minutes.
- Slice chicken and serve over pasta, drizzled with feta tahini cream.
- Serve with crispy Brussels potato combo wedges on the side.
Notes
- Adjust seasoning according to your taste.
- Use more or less tahini based on preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
Keywords: smoked paprika chicken, alfredo, feta tahini cream, crispy Brussels, potato wedges
