Name: Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges & Chili Oil Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean Fusion
Ingredients: 2 chicken breasts, boneless and skinless; 10 oz pasta (rigatoni or penne); 6 oz feta cheese (block, not crumbled); 4 oz cream cheese; 1 cup heavy cream; 1 large eggplant, sliced into thick rounds; 2 tablespoons olive oil (plus more for roasting); 2 cloves garlic; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon chili flakes (adjust to taste); 2 tablespoons chili oil; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

Creamy, spicy, and absolutely unforgettable—this pasta dish is everything you want on a cozy night in or when you’re looking to impress someone with bold flavor. The whipped feta Alfredo sauce is velvety and tangy, marrying perfectly with juicy, pan-seared chicken chunks that have been kissed by spice. Add in crispy roasted eggplant rounds with a hint of char, and a bold chili oil drizzle that brings it all together, and you’ve got a meal worth repeating.

What sets this recipe apart is the balance between heat, creaminess, and texture. The whipped feta gives your Alfredo a tangy richness, while the chili oil cuts through the cream with just the right amount of fire. Whether you’re hosting a dinner party or just spicing up your weeknight menu, this pasta knows how to show up.

What Kind of Pasta and Feta Should I Use?

For this recipe, rigatoni or penne pasta work best—their ridges help hold onto the whipped feta sauce, ensuring every bite is flavorful. If you’re craving something fancier, pappardelle also adds a luxurious twist.

As for feta, go for a high-quality block of sheep’s milk feta. Avoid pre-crumbled versions, which tend to be dry and overly salty. You’ll blend it into the sauce for a velvety, rich Alfredo texture with a Mediterranean edge.

Ingredients for the Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges & Chili Oil Drizzle

Chicken Breast: Boneless, skinless, and seasoned with smoked paprika and garlic—this is the protein heart of your dish.

Pasta (Rigatoni or Penne): These shapes soak up every bit of the creamy feta sauce.

Feta Cheese: The key to the whipped Alfredo. Choose a soft, rich block for the best texture.

Cream Cheese: Adds smoothness and body to the whipped feta.

Heavy Cream: Balances the tang of the feta with a lush, velvety finish.

Fresh Garlic: For bold depth and a touch of sharpness in the sauce.

Eggplant: Sliced and roasted until golden and crisp at the edges.

Olive Oil: Used generously to roast eggplant and sear the chicken.

Smoked Paprika: Brings warmth and a subtle smokiness to the chicken.

Chili Flakes & Chili Oil: Brings the heat—you can adjust based on your spice preference.

Fresh Parsley: For garnish, freshness, and a pop of green.

Salt & Pepper: To taste, used throughout the cooking process.

How To Make the Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges & Chili Oil Drizzle

Step 1: Prep the Eggplant

Slice your eggplant into thick rounds. Lay them on a baking sheet, drizzle with olive oil, sprinkle with salt, and roast at 400°F (200°C) for about 25-30 minutes until golden and crispy on the edges. Flip halfway for even crisping.

Step 2: Sear the Chicken

Cut the chicken breasts into bite-sized pieces. Toss with smoked paprika, garlic powder, salt, and pepper. Sear in a hot skillet with olive oil until golden brown and cooked through, about 6-8 minutes. Set aside.

Step 3: Cook the Pasta

Boil a large pot of salted water and cook your pasta according to the package instructions. Reserve about 1/2 cup of pasta water before draining.

Step 4: Make the Whipped Feta Sauce

In a blender or food processor, combine feta cheese, cream cheese, heavy cream, and a clove of fresh garlic. Blend until smooth and creamy. If the mixture is too thick, add a splash of pasta water to loosen.

Step 5: Combine Pasta and Sauce

Return drained pasta to the pot and pour in the whipped feta sauce. Stir gently over low heat to warm through, adding reserved pasta water as needed for a silky texture.

Step 6: Assemble the Dish

Plate the creamy pasta and top with seared chicken, crispy roasted eggplant, and a generous drizzle of chili oil. Garnish with chili flakes and fresh parsley for a final punch of color and heat.

Serving and Storing Spicy Whipped Feta Chicken Alfredo

This dish is best served fresh while the whipped feta sauce is warm and silky. Serve it on a shallow plate so the chili oil can pool around the pasta and veggies—perfect for scooping up every last bite.

To store, let leftovers cool completely, then refrigerate in an airtight container for up to 3 days. When reheating, add a splash of cream or milk to restore the sauce’s texture. The eggplant will soften but still hold lovely flavor.

Freezing isn’t recommended due to the creamy components separating when thawed, but if you must, freeze without the eggplant and add freshly roasted slices when reheating.

Frequently Asked Questions

Can I use another type of cheese instead of feta?

Yes! Ricotta or goat cheese can give a similar creamy texture with a different flavor twist. However, the tangy punch of feta really makes this dish stand out.

How spicy is this recipe?

It has a kick, but it’s very customizable. Use less chili oil or skip the flakes if you want a milder version. Spice lovers can double the drizzle!

Can I make this vegetarian?

Absolutely! Just skip the chicken and double up on the eggplant or toss in chickpeas or roasted mushrooms for protein.

What can I serve on the side?

A fresh green salad with lemon vinaigrette or garlic bread pairs beautifully. A crisp white wine like Sauvignon Blanc also complements the creamy-spicy profile.

Can I use store-bought Alfredo sauce?

You could, but you’ll miss the flavor of the whipped feta. If you’re short on time, mix store-bought Alfredo with feta in a blender for a quick hybrid.

Is this recipe gluten-free?

Use gluten-free pasta and confirm your cream cheese and feta are certified gluten-free. All other ingredients are naturally gluten-free.

Want More Pasta Dinners with a Twist?

If you’re into spicy comfort food with a creamy base, you might enjoy these other dinner favorites:

Creamy Garlic Parmesan Tortellini with Sausage and Broccoli for a rich, cheesy meal that adds green crunch.
Cheesesteak Tortellini in Rich Provolone Sauce if you want bold and beefy flavors in your pasta bowl.
Red Pepper Rigatoni for a spicy, creamy sauce that hits all the right notes.
Skillet Ricotta Pasta with Roasted Broccoli when you’re in the mood for something creamy but veggie-forward.
One Pot Creamy Beef and Garlic Butter Pasta if you want a no-fuss, cozy weeknight favorite.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you go heavy on the chili oil? Swap the eggplant for zucchini? Did you add even more feta?

I love hearing how others make these recipes their own. If you’re looking for more fun meal inspiration, check out my Pinterest page where I post daily dishes from Life with Jam.

Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges & Chili Oil Drizzle

Author: Jam Scott
Total Time: 45 minutes
Yield: 4 servings

Print Recipe

Description

Creamy, spicy, and rich with bold flavors—this Spicy Whipped Feta Chicken Alfredo with Crispy Eggplant Wedges & Chili Oil Drizzle is the ultimate comfort pasta. It’s loaded with juicy chicken, crispy eggplant, and drenched in a silky whipped feta Alfredo sauce with just the right heat from chili oil.

Instructions

1. Preheat oven to 400°F (200°C). Slice eggplant into thick rounds, drizzle with olive oil, sprinkle with salt, and roast for 25–30 minutes, flipping halfway through, until crispy and golden.

2. Dice chicken into bite-sized chunks. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper. Sear in a skillet over medium-high heat until browned and cooked through, about 6–8 minutes. Set aside.

3. Cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, then drain.

4. In a blender or food processor, combine feta cheese, cream cheese, heavy cream, and 1 clove of garlic. Blend until smooth and creamy. Add a splash of reserved pasta water if too thick.

5. Toss the cooked pasta with the whipped feta sauce over low heat, using reserved pasta water to adjust consistency if needed.

6. Plate pasta and top with cooked chicken, crispy eggplant, chili flakes, and a generous drizzle of chili oil. Garnish with chopped parsley and serve hot.