Spicy Greek Chicken Alfredo Bowl with Hot Honey Whipped Feta and Crispy Garlic Brussels Sprouts
This dish is a bold fusion of Mediterranean warmth and modern comfort food. Tender strips of spiced Greek chicken, infused with smoked paprika, oregano, and lemon, are nestled atop creamy Parmesan Alfredo pasta. Underneath, a luxurious cloud of hot honey whipped feta adds a tangy-sweet kick, while crispy garlic-roasted Brussels sprouts bring smoky, caramelized crunch.
Total Time
Prep: 25 minutes
Cook: 35 minutes
Total: ~1 hour
Ingredients
For the Spicy Greek Chicken
1 lb boneless, skinless chicken thigh, cut into bite-sized strips
2 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
½ tsp crushed red pepper flakes
Zest and juice of 1 lemon
3 garlic cloves, minced
Salt and black pepper to taste
For the Crispy Garlic Brussels Sprouts
1 lb Brussels sprouts, halved
2 tbsp olive oil
4 garlic cloves, thinly sliced
1 tbsp balsamic vinegar
Salt and pepper to taste
For the Alfredo Sauce
2 tbsp olive oil
4 garlic cloves, minced
1½ cups heavy cream
¾ cup freshly grated Parmesan cheese
½ tsp red pepper flakes
Salt and pepper to taste
For the Hot Honey Whipped Feta
6 oz feta cheese
3 tbsp Greek yogurt
1 tbsp olive oil
2–3 tsp hot honey (store-bought or homemade: ¼ cup honey + 1 tsp chili flakes, warmed)
Black pepper to taste
For Assembly
12 oz cooked pasta (penne, orecchiette, or rigatoni work best)
Fresh herbs (basil, parsley, or dill), for garnish
Extra hot honey, for drizzle
Instructions
1. Marinate and Cook the Chicken
In a bowl, combine chicken with olive oil, paprika, cumin, oregano, red pepper flakes, lemon zest, juice, minced garlic, salt, and pepper.
Let marinate for at least 15 minutes (or up to overnight in the fridge).
Heat a skillet over medium-high. Sear the chicken until golden and cooked through, about 6–8 minutes. Remove and keep warm.
2. Roast the Brussels Sprouts
Preheat oven to 425°F (220°C).
Toss halved sprouts with olive oil, garlic slices, salt, and pepper. Spread on a baking sheet.
Roast for 20–25 minutes, stirring once halfway, until deeply browned and crispy. Optional: toss with balsamic vinegar right after roasting.
3. Make the Hot Honey Whipped Feta
In a food processor, blend feta, Greek yogurt, olive oil, and hot honey until smooth and creamy.
Taste and adjust with more honey or pepper. Chill until ready to use
4. Prepare the Alfredo Sauce
In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant (1 minute).
Add cream and bring to a simmer. Stir in Parmesan, red pepper flakes, salt, and pepper.
Simmer on low until thickened, 3–5 minutes. Stir in cooked pasta.
5. Assemble the Bowls
Spread a generous spoonful of hot honey whipped feta in the bottom of each bowl.
Top with creamy Alfredo pasta.
Add sliced spicy chicken and roasted Brussels sprouts.
Drizzle with more hot honey.
Garnish with fresh herbs and black pepper.
Tips & Notes
Pasta swap: Use gluten-free pasta or zoodles for a lighter option.
Feta sub: Use labneh or ricotta if you prefer a milder whipped base.
Extra spicy: Add harissa or a pinch of cayenne to the chicken marinade.
Frequently Asked Questions
Can I make it ahead?
Yes! Cook everything in advance and reheat gently. Add a splash of cream to loosen the pasta.
Is there a dairy-free option?
Use coconut cream in the Alfredo and vegan feta for the whipped base.
What protein substitutes work?
Grilled shrimp, tofu, or lamb gyro meat are great alternatives.
Nutritional Information
Calories: 720
Protein: 38g
Carbs: 48g
Fat: 42g
Fiber: 6g
Sugar: 8g