Description
This Smoky Paprika Chicken Alfredo recipe combines tender, marinated grilled chicken with a creamy Parmesan Alfredo sauce, complemented by a tangy lemon feta whip and charred green beans for a balanced and flavorful meal. Perfect for a cozy dinner, this dish offers a smoky, creamy, and fresh palate with vibrant textures and a hint of citrus brightness.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs chicken thighs or breasts, diced
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
Pasta & Sauce
- 8 oz fettuccine or pasta of choice
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- Salt and pepper to taste
Lemon Feta Whip
- 1/2 cup feta cheese, crumbled
- 1/4 cup whipping cream (plus more if needed)
- 1 tbsp lemon juice
- 1 tsp lemon zest
Charred Green Beans
- 8 oz green beans, trimmed
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 tbsp fresh parsley, chopped
- Lemon slices or wedges for garnish
Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss the diced chicken pieces in the marinade until evenly coated. Let it sit at room temperature for at least 20 minutes or refrigerate up to 24 hours for deeper flavor infusion.
- Grill the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken pieces for 4 to 5 minutes per side until they are nicely charred and fully cooked through. Remove from heat and keep warm.
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or pasta of choice and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- Make the Alfredo Sauce: In a skillet, gently heat the heavy cream. Gradually add the grated Parmesan cheese while whisking until the cheese melts and the sauce becomes smooth and creamy. Adjust the sauce consistency with reserved pasta water as needed. Season with salt and pepper to taste.
- Prepare Lemon Feta Whip: In a blender or food processor, combine crumbled feta cheese, whipping cream, lemon juice, and lemon zest. Blend until light and fluffy. Add more whipping cream as necessary to loosen the mixture to a whipped cream texture.
- Char the Green Beans: Heat olive oil in a hot skillet over high heat. Add the trimmed green beans and sear them for 5 to 7 minutes, tossing occasionally, until the beans are blistered, tender, and slightly charred. Season with salt and remove from heat.
- Assemble the Plate: Plate the creamy Alfredo pasta first, then top with grilled smoky paprika chicken pieces. Add a generous scoop of lemon feta whip to the side, arrange the charred green beans alongside, and garnish with fresh chopped parsley and lemon slices or wedges for a bright finish.
Notes
- Marinate the chicken ahead of time for up to 24 hours to enhance the smoky flavor.
- Adjust the consistency of the Alfredo sauce with reserved pasta water to achieve your preferred creaminess.
- If you prefer a lighter version, you can substitute heavy cream with half-and-half, but the sauce will be less rich.
- The lemon feta whip can be prepared in advance and refrigerated; just bring it to room temperature before serving.
- Use a grill pan or outdoor grill for authentic grill marks and smoky flavor on the chicken.
- Ensure green beans are blistered but not overcooked to keep some crispness and vibrant color.
