Description
A creamy, spicy twist on classic chicken alfredo with crispy eggplant wedges and a chili oil drizzle for extra flavor.
Ingredients
Scale
- 8 oz feta cheese, crumbled
- 2 boneless, skinless chicken breasts
- 1 medium eggplant, sliced into wedges
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp red pepper flakes
- 1/4 cup chili oil
- 8 oz fettuccine pasta
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss eggplant wedges with olive oil, salt, and pepper. Bake for 20 minutes until crispy.
- Cook fettuccine according to package instructions. Drain and set aside.
- Season chicken with salt and pepper. Pan-fry over medium heat until fully cooked, about 6 minutes per side. Slice into strips.
- In a blender, whip feta, heavy cream, and garlic until smooth.
- Toss cooked pasta with the whipped feta sauce. Top with chicken and crispy eggplant wedges.
- Drizzle with chili oil and sprinkle red pepper flakes before serving.
Notes
- For extra heat, add more chili oil or fresh chopped chili.
- Replace eggplant with zucchini if preferred.
- Use gluten-free pasta for a gluten-free version.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: Italian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 125mg
Keywords: spicy, chicken alfredo, whipped feta, crispy eggplant, chili oil