Description
A creamy and smoky chicken Alfredo pasta with a zesty lemon feta whip and charred green beans for a balanced meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz fettuccine pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 8 oz green beans, trimmed
- 1/2 cup crumbled feta cheese
- 1 tbsp lemon zest
- 1 tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with smoked paprika, garlic powder, salt, and pepper.
- Heat olive oil in a pan and cook chicken for 6-7 minutes per side. Set aside.
- Cook pasta according to package instructions. Drain and set aside.
- In the same pan, sauté garlic, then add heavy cream and Parmesan. Stir until thickened.
- Toss pasta in the Alfredo sauce.
- Roast green beans in the oven for 12 minutes until slightly charred.
- Mix feta, lemon zest, and lemon juice to make the whip.
- Slice chicken and serve over pasta with green beans and lemon feta whip.
Notes
- Use fresh lemon juice for the best flavor.
- Adjust paprika to control smokiness.
- Cook pasta al dente for better texture.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 6g
- Sodium: 890mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 48g
- Cholesterol: 195mg
Keywords: smoky chicken Alfredo, lemon feta whip, charred green beans, creamy pasta