Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges

Embark on a culinary adventure with this exquisite fusion of Mediterranean and comforting flavors! Featuring tender smoked paprika and lemon-marinated chicken alongside perfectly crispy Brussels sprouts and potato combo wedges. Everything is sumptuously coated in a rich, creamy Alfredo base, beautifully swirled with a luscious whipped feta and tahini cream. A final flourish of bright pickled onion and crunchy crushed pistachios adds the perfect tangy bite and intriguing finish.

Yields: 2-3 servings

Prep time: 30 minutes (plus chicken marinating and quick pickling time)

Cook time: 35-40 minutes

Ingredients

Smoked Paprika & Lemon Marinated Chicken:

1 lb boneless, skinless chicken thighs (recommended for juiciness) or breasts, cut into 1-inch bite-sized pieces

2 tbsp olive oil

4 cloves garlic, minced

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp smoked paprika

Salt & freshly cracked black pepper to taste

Crispy Brussels & Potato Combo Wedges:

1 lb Brussels sprouts, trimmed and halved

1 lb small Yukon Gold or red potatoes, scrubbed and cut into ½-inch wedges

2 tbsp olive oil

4 cloves garlic, minced

Salt & freshly cracked black pepper to taste

Sauce: Alfredo with Whipped Feta-Tahini Cream:

For Whipped Feta-Tahini Cream:

4 oz block feta cheese, crumbled

¼ cup plain full-fat Greek yogurt

2 tbsp tahini (sesame paste)

1 tbsp fresh lemon juice

1 tbsp olive oil

2 cloves garlic, minced

For Creamy Alfredo Base:

2 tbsp unsalted butter

3 cloves garlic, minced

1 ½ cups heavy cream

1 cup grated Parmesan cheese

Salt & freshly cracked black pepper to taste

Topping:

For Quick Pickled Onion:

½ small red onion, thinly sliced

½ cup hot water

2 tbsp white vinegar

1 tsp sugar

½ tsp salt

¼ cup pistachios, shelled and roughly crushed

Instructions

Prepare Quick Pickled Onion (Do this first!)

In a small heatproof bowl or jar, combine the thinly sliced red onion.

In a separate small bowl, whisk together the hot water, white vinegar, sugar, and salt until sugar and salt are dissolved.

Pour the hot liquid over the onions. Let them sit at room temperature for at least 15-20 minutes while you prepare the rest of the meal. They will turn bright pink and soften slightly. Drain before serving.

Prepare Crispy Brussels & Potato Combo Wedges

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

In a large bowl, toss the Brussels sprout halves and potato wedges with 2 tablespoons olive oil, 4 cloves minced garlic, salt, and pepper. Ensure everything is well coated.

Spread the vegetables in a single layer on the prepared baking sheet (do not overcrowd!). Roast for 30-35 minutes, or until potatoes are tender and crispy, and Brussels sprouts are tender-crisp with charred edges, flipping halfway through for even browning.

Prepare Smoked Paprika & Lemon Marinated Chicken

While the vegetables roast, in a bowl, toss chicken bites with 2 tablespoons olive oil, 4 cloves minced garlic, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tbsp smoked paprika, salt, and pepper. Let marinate at room temperature for at least 15 minutes.

Heat a large skillet over medium-high heat. Add the chicken and cook for 8-10 minutes, stirring occasionally, until cooked through and nicely browned with a slight char. Remove chicken from skillet and set aside.

Prepare Whipped Feta-Tahini Cream

In a food processor or using an immersion blender, combine the crumbled feta cheese, plain Greek yogurt, tahini, 1 tbsp fresh lemon juice, 1 tbsp olive oil, and 2 cloves minced garlic.

Process until the mixture is completely smooth and creamy, scraping down the sides as needed. This usually takes 2-3 minutes. Set aside.

Prepare Creamy Alfredo Base & Swirl with Feta-Tahini

In a large skillet or saucepan, melt 2 tablespoons unsalted butter over medium heat.

Add 3 cloves minced garlic and sauté for about 30 seconds until fragrant.

Pour in 1 ½ cups heavy cream and bring it to a gentle simmer, stirring occasionally.

Gradually whisk in 1 cup grated Parmesan cheese, a handful at a time, until the cheese is melted and the sauce is smooth and creamy. Season with salt and freshly cracked black pepper to taste.

Now, add spoonfuls of the prepared Whipped Feta-Tahini Cream to the Alfredo base. Gently swirl it in with a spoon or whisk just enough to create creamy ribbons and distinct pockets of feta-tahini flavor throughout the Alfredo, rather than fully blending it into a uniform color. Keep warm over very low heat.

Assemble the Bowl

Add the cooked smoked paprika & lemon marinated chicken to the blended Alfredo sauce and gently stir to coat.

Divide the crispy Brussels & potato combo wedges among your serving bowls.

Spoon the cheesy, luscious Smoked Paprika Chicken Alfredo with Feta-Tahini Cream generously over the roasted vegetables.

Finally, top each serving with drained quick pickled onion and a sprinkle of crushed pistachios.

Serve immediately and savor every bite of this extraordinary, flavorful, and incredibly satisfying meal!

Tips for Success

Vegetable Crispiness: Ensure the baking sheet isn’t overcrowded when roasting the vegetables. Giving them space ensures they crisp up rather than steam.

Pickled Onions: For a quick pickle, the onions can be made even further in advance and stored in the fridge.

Feta-Tahini Smoothness: For the creamiest results, ensure your feta and Greek yogurt are at room temperature before blending.

Chicken Doneness: Chicken thighs are very forgiving and tend to stay juicy. Avoid overcooking to maintain tenderness.

Sauce Consistency: If the Alfredo sauce seems too thick, you can thin it with a splash of warm chicken broth or milk.