There is nothing quite like the blend of sweet heat and creamy richness you get from the Indulgent Hot Honey Balsamic Chicken Alfredo with Feta & Crispy Brussels Chips Recipe. This dish brings together tender chicken glazed in a luscious hot honey balsamic sauce, velvety Alfredo pasta, tangy whipped feta, and irresistibly crispy Brussels sprouts that double as chips. It’s a feast of flavors and textures that feels both comforting and elegant—a perfect recipe to wow your friends or treat yourself to a restaurant-quality meal at home.
Ingredients You’ll Need
This recipe keeps things straightforward but packs a punch with every component. Each ingredient is chosen to build layers of flavor, create satisfying textures, and add vibrant color to the plate.
- 1 lb Boneless Skinless Chicken Thighs: Juicy and tender, thighs provide more flavor than breast meat but feel free to swap if you prefer leaner protein.
- 1/4 cup Hot Honey: Combines sweetness with chili kick; can be substituted with regular honey and a pinch of chili flakes.
- 2 tbsp Balsamic Vinegar: Adds tangy depth and balances the honey’s sweetness; red wine vinegar works in a pinch.
- 8 oz Fettuccine or Linguine Pasta: Classic choices for Alfredo; use any pasta shape depending on what you like best.
- 1 cup Heavy Cream: Creates that rich, thick sauce irresistible in Alfredo dishes; half-and-half is a lighter alternative.
- 1/2 cup Grated Parmesan Cheese: Brings salty, nutty umami that melts into the cream perfectly; nutritional yeast can replace for a dairy-free twist.
- 2 cloves Garlic (minced): Fresh garlic amps up aroma and flavor, but garlic powder can work if you’re short on time.
- 2 tbsp Butter: Used to sauté and enrich the sauce; olive oil is a dairy-free option.
- 4 oz Feta Cheese: Adds a tangy, crumbly texture that contrasts beautifully with creaminess; cream cheese yields a smoother finish.
- 2 oz Cream Cheese: Though small in amount, it helps whip the feta topping into a luscious, creamy dollop; Greek yogurt can lighten this up.
- 1 lb Brussels Sprouts: Roasting brings out their natural sweetness and turns them crispy—perfect for chips; green beans or zucchini can substitute.
- 2 tbsp Olive Oil: Essential for roasting veggies and cooking chicken with a lovely golden sear.
- 1 tsp Salt: Elevates all the flavors harmoniously.
- 1 tsp Pepper: Adds that subtle heat and depth to round out the taste.
How to Make Indulgent Hot Honey Balsamic Chicken Alfredo with Feta & Crispy Brussels Chips Recipe
Step 1: Roast the Brussels Chips
Start by preheating your oven to 425°F (220°C). Halve the Brussels sprouts and toss them generously with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20-25 minutes, stirring halfway through. This roasting process transforms the sprouts into delightfully crispy Brussels chips with caramelized edges that will contrast perfectly with the creamy pasta and tender chicken.
Step 2: Prepare the Whipped Feta Topping
While the Brussels sprouts bake, blend the feta cheese, cream cheese, a splash of lemon juice, and a drizzle of olive oil in a food processor until smooth and creamy. This whipped feta topping adds a tangy, rich burst of flavor that’s not just a garnish but a key player in this dish’s layered taste experience. Chill it in the fridge to firm up while you continue cooking.
Step 3: Cook the Pasta Al Dente
Bring a large pot of salted water to a boil and cook the fettuccine or linguine according to package instructions until al dente, usually about 8-10 minutes. Before draining, reserve some pasta water—this starchy water will help you adjust the Alfredo sauce’s consistency later on, keeping it silky and smooth.
Step 4: Sear the Chicken to Golden Perfection
Cut the chicken thighs into bite-sized pieces and season well with salt, pepper, and garlic powder. Heat olive oil and butter in a skillet over medium-high heat, then cook the chicken for 6-8 minutes until it’s golden brown and cooked through. This searing step locks in juices and builds that irresistible crust which balances beautifully against the tender pasta and creamy sauce.
Step 5: Create the Hot Honey Balsamic Glaze
In the same skillet, add the hot honey and balsamic vinegar. Let these ingredients reduce for 3-5 minutes until the mixture thickens into a sticky, glossy glaze. Return the chicken pieces to the pan and toss to coat them evenly in this sweet and spicy glaze that makes the dish unforgettable.
Step 6: Make the Classic Alfredo Sauce
In another skillet, melt butter and sauté the minced garlic just until fragrant. Pour in the heavy cream and simmer gently, then gradually whisk in the grated Parmesan cheese until melted and silky. Season the sauce to taste with salt and pepper. This luxurious Alfredo forms the comforting base that ties all elements together.
Step 7: Toss Pasta in Alfredo and Combine
Gently toss the cooked pasta into the creamy Alfredo sauce, coating each strand beautifully. If the sauce feels too thick, add a little reserved pasta water until you reach your perfect consistency. This step ensures the pasta is luscious without being heavy or clumpy.
Step 8: Plate and Assemble Your Masterpiece
Serve the Alfredo pasta topped generously with the hot honey balsamic glazed chicken. Add a dollop of the whipped feta topping and finish the dish with the crispy Brussels chips scattered on top. The combination of flavors and textures—from spicy-sweet to creamy to crunchy—will leave you wanting seconds in no time.
How to Serve Indulgent Hot Honey Balsamic Chicken Alfredo with Feta & Crispy Brussels Chips Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil adds a burst of green freshness and a subtle herbal note that cuts through the richness. A light dusting of extra Parmesan can also add a salty punch. Drizzle a few more drops of hot honey for those who love an extra layer of warmth and sweetness.
Side Dishes
This dish is quite complete on its own, but if you want to serve it with something extra, consider a crisp green salad with a simple lemon vinaigrette or roasted garlic bread to scoop up every last bit of the creamy Alfredo sauce.
Creative Ways to Present
For a gathering, serve this recipe family-style on a large platter so everyone can admire the mosaic of colors and textures before diving in. Individual plating with a neat pasta nest, a portion of glazed chicken, a quenelle of whipped feta, and scattered Brussels chips can elevate the experience and impress your guests.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken and Brussels chips will hold well, but the Brussels may lose some crispness, which can be revived with a quick oven toast before serving again.
Freezing
This indulgent dish is best enjoyed fresh, but you can freeze the cooked chicken and Alfredo sauce separately in freezer-safe containers for up to 1 month. The Brussels chips do not freeze well due to texture changes.
Reheating
Rewarm the Alfredo sauce and chicken gently on the stove, stirring in a splash of cream or milk to loosen the sauce as needed. Reheat the Brussels sprouts in a hot oven or air fryer for a few minutes to bring back their crispy texture.
FAQs
Can I substitute chicken breast for thighs in this recipe?
Absolutely! Chicken breast will make the dish leaner, but take care not to overcook it to avoid dryness. Thighs naturally stay juicier and provide more flavor.
What can I use if I don’t have hot honey?
Mix regular honey with a pinch of chili flakes or cayenne pepper to create your own spicy-sweet version that complements the balsamic perfectly.
Is there a dairy-free way to make this recipe?
You can swap out cream and butter for plant-based alternatives, use nutritional yeast instead of Parmesan, and olive oil instead of butter to keep it creamy and flavorful without dairy.
Can I make the whipped feta topping ahead of time?
Yes, it can be prepared a day in advance and kept chilled in the fridge. This actually allows the flavors to meld and develop a deeper tang.
How do I make sure the pasta doesn’t get soggy?
Be sure to cook your pasta al dente and toss it quickly with the Alfredo sauce. Also, avoid adding too much reserved pasta water to keep the sauce silky rather than watery.
Final Thoughts
This Indulgent Hot Honey Balsamic Chicken Alfredo with Feta & Crispy Brussels Chips Recipe is truly a celebration of bold flavors and comforting textures. Whether you’re cooking for a special occasion or simply craving a deliciously satisfying meal, this recipe will not disappoint. I encourage you to give it a try and enjoy the delightful balance of sweet, spicy, creamy, and crunchy in every bite!
Print
Indulgent Hot Honey Balsamic Chicken Alfredo with Feta & Crispy Brussels Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Description
This recipe for Indulgent Hot Honey Balsamic Chicken Alfredo with Feta & Chips combines tender chicken thighs glazed in a spicy-sweet hot honey balsamic reduction, creamy homemade feta Alfredo sauce, and crispy roasted Brussels sprouts chips. Perfect for a rich and flavorful dinner, this dish balances spicy, tangy, and savory elements with comforting pasta and a delightful crunchy vegetable side.
Ingredients
Chicken and Glaze
- 1 lb Boneless Skinless Chicken Thighs (Can substitute with chicken breast for a leaner option)
- 1/4 cup Hot Honey (Regular honey with chili flakes can work)
- 2 tbsp Balsamic Vinegar (Red wine vinegar can be used as a replacement)
- 1 tsp Salt (Essential for flavor)
- 1 tsp Pepper (Essential for flavor)
- Garlic Powder (for seasoning; amount to taste)
- 2 tbsp Olive Oil (For cooking; any neutral oil can be substituted)
- 2 tbsp Butter (Olive oil is a dairy-free substitute)
Pasta and Sauce
- 8 oz Fettuccine or Linguine Pasta (Any pasta shape can work based on preference)
- 1 cup Heavy Cream (Can use half-and-half for a lighter option)
- 1/2 cup Grated Parmesan Cheese (Nutritional yeast is a great dairy-free alternative)
- 2 cloves Garlic (minced) (Fresh or powdered garlic can be used)
- Additional 2 tbsp Butter (For Alfredo sauce)
Feta Whip
- 4 oz Feta Cheese (Cream cheese can be used for creamier texture)
- 2 oz Cream Cheese (Greek yogurt can be a lighter option)
- Juice of 1 Lemon (To add freshness and tang to the feta whip)
- 1 tbsp Olive Oil (To help blend and smooth texture)
Vegetables
- 1 lb Brussels Sprouts (Green beans or zucchini can be used as a swap)
- 2 tbsp Olive Oil (For roasting vegetables)
- Salt and Pepper to taste (For seasoning Brussels sprouts)
Instructions
- Roast Brussels Sprouts: Preheat your oven to 425°F (220°C). Trim and halve the Brussels sprouts, then toss them with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until crispy and caramelized to create the Brussels chips.
- Prepare Feta Whip: In a food processor, combine feta cheese, cream cheese, fresh lemon juice, and olive oil. Blend until the mixture is smooth and creamy. Once blended, refrigerate the feta whip to keep it chilled and ready for serving.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine pasta and cook according to package instructions until al dente, typically 8-10 minutes. Reserve some pasta water before draining to adjust sauce consistency later.
- Cook Chicken: Cut the chicken thighs into bite-sized pieces. Season with salt, pepper, and garlic powder. Heat olive oil and butter in a skillet over medium heat, then add the chicken pieces. Cook for 6-8 minutes or until golden brown and cooked through.
- Make Hot Honey Balsamic Glaze: In the same skillet with chicken drippings, add hot honey and balsamic vinegar. Reduce the mixture over medium heat for 3-5 minutes until the sauce thickens. Return the cooked chicken to the skillet and stir to coat in the glaze.
- Prepare Alfredo Sauce: In a separate skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in grated Parmesan cheese until the sauce is smooth and creamy. Season the sauce with salt and pepper to taste.
- Combine Pasta with Sauce: Add the drained pasta to the Alfredo sauce and toss gently to coat the noodles evenly. Use reserved pasta water a little at a time to adjust the sauce consistency to your liking if needed.
- Serve: Plate the creamy Alfredo pasta garnished with the hot honey balsamic glazed chicken. Add a generous dollop of the chilled whipped feta on top and serve crispy roasted Brussels sprouts chips alongside for crunch and freshness.
Notes
- Chicken thighs provide juicier meat, but chicken breasts can be used for a leaner dish.
- Regular honey with chili flakes is an easy substitute if hot honey is unavailable.
- Red wine vinegar can replace balsamic vinegar if needed, but balsamic adds a sweeter depth.
- For a dairy-free version, use nutritional yeast instead of Parmesan and olive oil in place of butter.
- Using reserved pasta water helps loosen and emulsify the Alfredo sauce for a perfect texture.
- Roasting Brussels sprouts until crisp creates delightful chips that add texture contrast to the dish.
- The feta whipped topping adds a tangy, creamy element that complements the spicy glaze on the chicken.
