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.
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)
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.
Notes
Use a block of sheep’s milk feta for the smoothest and creamiest sauce.
For less heat, reduce the chili flakes or omit the chili oil drizzle.
When reheating leftovers, add a splash of cream or milk to restore the sauce’s silky texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting, Searing, Blending
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 630
- Sugar: 5g
- Sodium: 690mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 130mg
Keywords: whipped feta pasta, spicy chicken alfredo, eggplant pasta, chili oil pasta