Description

This Indulgent Hot Honey Balsamic Chicken Alfredo with Feta & Chips is a rich and flavorful dish combining tender chicken glazed in a spicy-sweet honey balsamic sauce, creamy Alfredo pasta, tangy whipped feta cream, and crispy roasted Brussels sprouts chips. Perfect for a comforting yet sophisticated dinner that balances spicy, savory, and creamy elements in every bite.

Ingredients

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Chicken & Sauce

1 lb Boneless Skinless Chicken Thighs (can substitute with chicken breast for a leaner option)
1/4 cup Hot Honey (regular honey with chili flakes can work)
2 tbsp Balsamic Vinegar (red wine vinegar can be used as a replacement)
2 tbsp Olive Oil (any neutral oil can be substituted)
2 tbsp Butter (olive oil is a dairy-free substitute)
1 tsp Salt (essential for flavor)
1 tsp Pepper (essential for flavor)
2 cloves Garlic, minced (fresh or powdered garlic can be used)

Pasta & Alfredo Sauce

8 oz Fettuccine or Linguine Pasta (any pasta shape can work based on preference)
1 cup Heavy Cream (can use half-and-half for a lighter option)
1/2 cup Grated Parmesan Cheese (nutritional yeast is a great dairy-free alternative)
2 tbsp Butter
2 cloves Garlic, minced

Whipped Feta Cream

4 oz Feta Cheese (cream cheese can be used for creamier texture)
2 oz Cream Cheese (Greek yogurt can be a lighter option)
1 tbsp Lemon Juice
1 tbsp Olive Oil

Brussels Sprouts Chips

1 lb Brussels Sprouts (green beans or zucchini can be used as a swap)
2 tbsp Olive Oil
1 tsp Salt
1 tsp Pepper

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Instructions

Roast Brussels Sprouts: Preheat your oven to 425°F (220°C). Halve the Brussels sprouts and toss them in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, making sure to stir halfway through to ensure even browning and crispiness.
Make Whipped Feta Cream: In a food processor, combine feta cheese, cream cheese, lemon juice, and olive oil. Blend until the mixture is smooth and creamy. Once blended, transfer the whipped feta to a bowl and chill it in the refrigerator while you continue with the other steps.
Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes. Before draining, reserve some pasta water to adjust the sauce consistency later. Drain the pasta and set aside.
Cook Chicken: Cut the chicken thighs into bite-sized pieces. Season with salt, pepper, and garlic powder. In a skillet, heat olive oil and butter over medium-high heat. Add the chicken pieces and cook for 6-8 minutes until they are golden brown and cooked through.
Prepare Hot Honey Balsamic Sauce: Using the same skillet, add the hot honey and balsamic vinegar. Allow the mixture to reduce for 3-5 minutes until it thickens slightly. Return the cooked chicken to the skillet and toss to coat evenly with the sauce.
Make Alfredo Sauce: In another skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning as needed.
Toss Pasta in Alfredo Sauce: Add the cooked fettuccine to the Alfredo sauce and toss gently to coat. Add reserved pasta water a little at a time if the sauce needs thinning to reach desired consistency.
Assemble and Serve: Plate generous portions of the creamy Alfredo pasta, top with the glazed hot honey balsamic chicken pieces, a dollop of whipped feta cream, and finish with crispy roasted Brussels sprouts chips on the side or sprinkled on top for texture contrast and added flavor.

Notes

Chicken breast can be used instead of chicken thighs for a leaner protein option.
Use half-and-half instead of heavy cream for a lighter Alfredo sauce.
Substitute nutritional yeast for Parmesan cheese to make this dish dairy-free.
Fresh garlic provides the best flavor but garlic powder can be used as a quick alternative.
Adjust the amount of hot honey according to your spice preference.
Reserved pasta water is key to adjusting the Alfredo sauce’s consistency without diluting flavor.
Brussels sprouts can be swapped for green beans or zucchini if preferred.