Description
A rich and spicy twist on classic chicken alfredo, featuring whipped feta, crispy eggplant wedges, and a chili oil drizzle for extra heat.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup crumbled feta cheese
- 1/4 cup heavy cream
- 1 medium eggplant, cut into wedges
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 tsp chili flakes
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 lb fettuccine pasta
- 1/4 cup grated Parmesan cheese
- 1 tbsp chili oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Whisk feta and heavy cream until smooth. Set aside.
- Coat eggplant wedges in flour, dip in egg, then breadcrumbs. Bake for 20 minutes until crispy.
- Cook pasta according to package instructions.
- Heat olive oil in a pan, cook chicken until browned. Add garlic and cook for 1 minute.
- Toss cooked pasta with whipped feta mix and Parmesan.
- Slice chicken, serve over pasta with eggplant wedges.
- Drizzle with chili oil before serving.
Notes
- For extra spice, add more chili flakes.
- Swap eggplant for zucchini if preferred.
- Use gluten-free pasta if needed.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 8g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 180mg
Keywords: spicy chicken alfredo, whipped feta, crispy eggplant, chili oil