Description
This Hot Honey Balsamic Chicken Alfredo combines tender chicken glazed in a sweet and tangy hot honey balsamic sauce with creamy parmesan Alfredo pasta. Served alongside crispy roasted Brussels sprouts chips and a luxuriously whipped feta dip, this dish offers a delightful balance of spicy, tangy, creamy, and crunchy textures. Perfect for a flavorful weeknight dinner or a special meal to impress guests.
Ingredients
Scale
For the Chicken
- 2 chicken breasts, cut into bite-sized pieces
- Salt and black pepper to taste
- 1/2 teaspoon chili flakes
- 1 tablespoon olive oil (for searing)
- 3 tablespoons hot honey
- 2 tablespoons balsamic vinegar
For the Pasta Alfredo
- 8 oz fettuccine or linguine pasta
- 1 cup heavy cream
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese
For the Whipped Feta
- 1/2 cup crumbled feta cheese
- 2 tablespoons Greek yogurt or cream cheese
- 1 tablespoon olive oil (for whipping feta)
- Black pepper to taste
For the Brussels Chips
- 1/2 lb Brussels sprouts, halved
- 2 tablespoons olive oil (for roasting)
- Salt and black pepper to taste
For Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare and season the chicken: Cut the chicken breasts into bite-sized pieces. Season them with salt, black pepper, and chili flakes to infuse heat and flavor into the meat.
- Sear the chicken: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken pieces and cook until they turn golden brown and are cooked through. Remove the chicken from the skillet and set it aside.
- Make the hot honey balsamic glaze: Using the same skillet, add the hot honey and balsamic vinegar. Simmer the mixture until it thickens into a shiny glaze. Return the cooked chicken to the skillet and toss to coat each piece evenly with the glaze.
- Cook the pasta: Boil salted water in a large pot. Cook the fettuccine or linguine until al dente, usually about 8-10 minutes. Before draining, reserve 1/4 cup of the pasta cooking water to help loosen the sauce if needed.
- Prepare the whipped feta: In a blender or food processor, combine crumbled feta, Greek yogurt or cream cheese, olive oil, and a pinch of black pepper. Blend until smooth and creamy. Set aside.
- Roast the Brussels sprouts: Preheat the oven to 425°F (220°C). Toss the halved Brussels sprouts with 2 tablespoons olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy and browned, turning halfway through for even cooking.
- Make the Alfredo sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant but not browned. Pour in the heavy cream and bring it to a gentle simmer. Gradually stir in freshly grated Parmesan cheese until the sauce is smooth and creamy. Toss the cooked pasta in the sauce, adding reserved pasta water a little at a time to loosen the sauce as needed.
- Plate and serve: Serve the creamy Alfredo pasta on plates. Top with the hot honey balsamic glazed chicken. Add a spoonful of whipped feta on the side and arrange the crispy Brussels sprouts chips alongside. Garnish with freshly chopped parsley to finish.
Notes
- For a spicier kick, increase the amount of chili flakes in the chicken seasoning and glaze.
- Use freshly grated Parmesan cheese rather than pre-grated for best melting and flavor.
- The whipped feta dip can be made a day ahead and stored in the refrigerator.
- Ensure Brussels sprouts are spread in a single layer when roasting to achieve maximum crispiness.
- Leftover pasta water is key to adjusting the consistency of the Alfredo sauce without diluting flavor.
