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

Scale

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)

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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.