Description
A flavorful and satisfying Lemon-Herb Chicken Alfredo paired with spicy feta and crispy roasted Brussels-Parmesan wedges. This dish combines tender, lemon-zested chicken with creamy Alfredo pasta and a zesty, crunchy side of Brussels sprouts for a perfect weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 lemon (zested and juiced)
- Salt and black pepper to taste
Pasta and Sauce
- 12 oz fettuccine or linguine pasta
- 2 cups Alfredo sauce
Toppings and Side
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon red chili flakes
- 1 lb Brussels sprouts, halved
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven. Set your oven to 425°F (220°C) to prepare for roasting the Brussels sprouts.
- Roast Brussels sprouts. Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, pepper, and half the Parmesan cheese. Spread them on a baking sheet in a single layer and roast for 20–25 minutes until they become crispy and golden brown.
- Season the chicken. Rub the chicken breasts evenly with dried oregano, dried thyme, lemon zest, salt, and black pepper to infuse them with lemony herb flavors.
- Cook the chicken. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breasts for 6–7 minutes on each side until they are golden and cooked through. Once done, slice the chicken thinly for serving.
- Prepare the pasta. Cook the fettuccine or linguine pasta according to the package instructions until al dente. Drain the pasta, then toss it with the Alfredo sauce and fresh lemon juice for a zesty creaminess.
- Make the spicy feta topping. Combine the crumbled feta cheese with red chili flakes to create a flavorful, spicy topping.
- Assemble the dish. Plate the Alfredo pasta, top with the sliced lemon-herb chicken, sprinkle the spicy feta, and serve with the roasted Brussels-Parmesan wedges on the side.
- Garnish and serve. Finish by garnishing with fresh chopped parsley to add a pop of color and freshness before serving.
Notes
- For extra crispiness, shake the Brussels sprouts halfway through roasting.
- Use freshly grated Parmesan for best flavor.
- If preferred, use store-bought or homemade Alfredo sauce.
- Adjust red chili flakes quantity to suit your spice preference.
- Let cooked chicken rest for a few minutes before slicing to retain juices.
