Description

This Indulgent Hot Honey Balsamic Chicken Alfredo with Whipped Feta is a deliciously creamy and flavorful pasta dish featuring tender chicken glazed in a sweet and spicy hot honey balsamic sauce, served over silky fettuccine tossed in rich Alfredo sauce, and topped with a unique whipped feta cheese and crispy roasted Brussels sprouts for added texture and brightness.

Ingredients

Scale

Chicken and Sauce

1.5 lbs boneless skinless chicken thighs (or chicken breast for a leaner option)
1/3 cup hot honey (or regular honey with chili flakes)
1/4 cup balsamic vinegar (red wine vinegar substitute)
2 tablespoons olive oil (or butter/avocado oil)
3 tablespoons butter (or olive oil)
Salt and pepper to taste

Pasta and Alfredo Sauce

8 oz fettuccine or linguine pasta (or spaghetti, gluten-free pasta)
1 cup heavy cream (or half-and-half)
3/4 cup grated Parmesan cheese (or nutritional yeast)
3 cloves garlic, minced (or garlic powder)

Whipped Feta

4 oz feta cheese (or goat cheese)
2 oz cream cheese (or ricotta)
1 teaspoon lemon juice (or vinegar)
1 tablespoon olive oil (or neutral oil)

Roasted Vegetables

8 oz Brussels sprouts, trimmed and halved (or green beans, frozen veggies)
1 tablespoon olive oil (or avocado oil)

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Instructions

Roast Brussels Sprouts: Preheat your oven to 425°F (220°C). Trim and halve the Brussels sprouts, toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy and caramelized.
Prepare Whipped Feta: In a food processor, combine feta cheese, cream cheese, lemon juice, and olive oil. Blend until smooth and creamy and then chill in the refrigerator until ready to serve.
Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Reserve a cup of pasta water, then drain the pasta.
Cook Chicken: Cut chicken into bite-sized pieces, season with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat and cook chicken for 5-7 minutes until browned and cooked through.
Make Hot Honey Balsamic Glaze: In the same skillet, pour in the hot honey and balsamic vinegar. Simmer for 3-4 minutes to reduce slightly, then return the cooked chicken to the pan and toss to coat well in the glaze.
Prepare Alfredo Sauce: Melt butter in a saucepan over medium heat, sauté minced garlic for 1 minute until fragrant. Add heavy cream and simmer gently for 2-3 minutes. Whisk in grated Parmesan cheese until melted and smooth.
Toss Pasta with Sauce: Add the drained pasta to the Alfredo sauce, tossing to coat completely. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
Serve: Plate the pasta with Alfredo sauce, top with the hot honey balsamic chicken pieces. Dollop the whipped feta over the top and garnish with the crispy roasted Brussels sprouts for a delightful finish.

Notes

You can substitute chicken breast for a leaner option, but cooking time may be shorter.
Gluten-free pasta can be used to make this dish gluten-free.
For a lighter sauce, substitute half-and-half for heavy cream.
Adjust the amount of hot honey or chili flakes to control the spiciness to your taste.
Leftover whipped feta can be stored in the fridge up to 3 days.