Smoky Paprika Chicken Alfredo with Lemon Feta Whip & Charred green beans

Picture this: tender chicken, kissed by the smoky allure of paprika, mingling with creamy Alfredo, brightened by a tangy lemon feta whip, and served alongside perfectly charred green beans. It’s a symphony of flavors that’ll make your taste buds sing, and it’s all coming together right here, right now! This **Smoky Paprika Chicken Alfredo with Lemon Feta Whip & Charred green beans** is a dish that’s both sophisticated and surprisingly simple to create.

I have fond memories of attempting Alfredo as a student, usually involving copious amounts of butter, cheese, and a prayer. It’s safe to say that the results were varied, but this version? This is a glow-up for the ages. It’s the perfect weeknight dinner that feels fancy enough for a special occasion. It’s a recipe so good, you’ll want to make it again and again!

Here’s why you’ll be obsessed with this Smoky Paprika Chicken Alfredo:

• It’s easier than you think to whip up a restaurant-quality Alfredo, even on a busy weeknight.
• The smoky paprika adds a unique depth of flavor that you won’t find in your average Alfredo recipe.
• The lemon feta whip cuts through the richness of the sauce, creating a perfectly balanced bite.
• It is a crowd-pleasing meal that’s sure to impress your family and friends.

Ingredients for Smoky Paprika Chicken Alfredo with Lemon Feta Whip & Charred green beans

Here’s what you’ll need to make this delicious dish:

• Chicken Breasts Use boneless, skinless chicken breasts for quicker cooking and easier slicing. You can also use chicken thighs for a richer flavor.
• Smoked Paprika This is the star of the show! It adds a smoky, slightly sweet flavor to the chicken. Look for high-quality smoked paprika for the best results.
• Heavy Cream Essential for a rich and creamy Alfredo sauce. If you’re looking for a lighter option, you can use half-and-half, but the sauce won’t be as thick.
• Parmesan Cheese Freshly grated Parmesan cheese is a must for authentic Alfredo. Avoid the pre-grated stuff, as it doesn’t melt as well.
• Feta Cheese Crumbled feta cheese adds a salty, tangy element to the lemon whip. Look for a block of feta in brine for the best flavor and texture.
• Lemon Both the zest and juice of a fresh lemon are used to brighten up the feta whip.
• Green Beans Fresh green beans are best for charring. Look for beans that are firm and vibrant green.
• Garlic Fresh garlic, minced finely, adds a savory depth to both the chicken and the Alfredo sauce.
• Olive Oil Extra virgin olive oil is used for sautéing the chicken and charring the green beans.
• Salt and Pepper To taste, for seasoning the chicken, Alfredo sauce, and green beans.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Smoky Paprika Chicken Alfredo with Lemon Feta Whip & Charred green beans

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Chicken

Preheat your oven to 400°F (200°C). In a bowl, toss chicken breasts with olive oil, smoked paprika, minced garlic, salt, and pepper. Ensure the chicken is evenly coated with the seasonings.

Step 2: Cook the Chicken

Place the seasoned chicken breasts in a baking dish and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes before slicing.

Step 3: Make the Lemon Feta Whip

In a food processor, combine feta cheese, lemon zest, lemon juice, and a drizzle of olive oil. Blend until smooth and creamy. Taste and adjust seasonings as needed.

Step 4: Char the Green Beans

While the chicken is baking, heat a skillet over medium-high heat with a drizzle of olive oil. Add the green beans and cook, tossing occasionally, until they are tender-crisp and slightly charred, about 5-7 minutes. Season with salt and pepper.

Step 5: Prepare the Alfredo Sauce

While the chicken is baking and green beans are charring, melt butter in a saucepan over medium heat. Whisk in heavy cream and bring to a simmer. Reduce heat to low and stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Step 6: Assemble and Serve

Slice the cooked chicken breasts. Serve the Alfredo sauce over your favorite cooked pasta. Top with sliced chicken, charred green beans, and a generous dollop of lemon feta whip. Enjoy immediately!

Perfecting the Cooking Process

To nail this **Smoky Paprika Chicken Alfredo with Lemon Feta Whip & Charred green beans**, sear the chicken first to lock in those smoky flavors. While it rests, get the pasta cooking. This allows you to whip up the lemon feta topping and quickly char those green beans, ensuring everything comes together beautifully and hot.

Add Your Touch

Feeling adventurous? Swap the chicken for juicy turkey cutlets, or add a pinch of red pepper flakes to the Alfredo sauce for extra heat. For the green beans, a sprinkle of toasted almonds provides a delightful crunch. Don’t be afraid to experiment with seasonings to truly own this dish.

Storing & Reheating

Store leftover **Smoky Paprika Chicken Alfredo with Lemon Feta Whip & Charred green beans** in airtight containers in the refrigerator for up to three days. To reheat, gently warm the Alfredo and chicken separately in a pan over low heat, and toss the green beans in at the end. Avoid microwaving to prevent a gummy sauce.

Here are a few insider tips for the ultimate Alfredo experience:

• Pat the chicken completely dry before searing to achieve that perfect golden-brown crust that seals in all the smoky paprika goodness.

• Don’t overcook the pasta! Aim for al dente; it continues to cook slightly in the creamy Alfredo sauce, resulting in the perfect texture.

• For the most vibrant char on your green beans, make sure your pan is smoking hot before adding them. A quick sear delivers maximum flavor.

(Personal anecdote formated as paragraph subheading)

My friend Sarah swore she hated Alfredo until she tried this recipe! Now, she asks for it every time she comes over. I think the lemon feta whip converted her.

Conclusion for Smoky Paprika Chicken Alfredo with Lemon Feta Whip & Charred green beans:

This Smoky Paprika Chicken Alfredo recipe is a delightful twist on a classic comfort food. The smoky chicken, creamy sauce, tangy Lemon Feta Whip, and charred green beans create a symphony of flavors and textures that will leave you wanting more. It’s easy enough for a weeknight meal but impressive enough to serve to guests. So, gather your ingredients, crank up the tunes, and get ready to whip up a dish that’s guaranteed to become a new favorite. Enjoy!

Smoky Paprika Chicken Alfredo with Lemon Feta Whip & Charred green beans

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Delicious smoky paprika chicken alfredo with lemon feta whip & charred green beans recipe with detailed instructions and nutritional information.

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

• Chicken breasts: 2, boneless and skinless
• Smoked paprika: 2 teaspoons
• Heavy cream: 1 1/2 cups
• Fettuccine pasta: 8 ounces
• Green beans: 1 pound
• Feta cheese: 4 ounces
• Lemon: 1, zest and juice
• Olive oil: 2 tablespoons

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss green beans with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes, or until charred and tender.
2. Step 2: While green beans are roasting, season chicken breasts with smoked paprika, salt, and pepper. Heat remaining olive oil in a skillet over medium-high heat. Sear chicken for 5-7 minutes per side, or until cooked through. Let rest for 5 minutes, then slice.
3. Step 3: Cook fettuccine according to package directions. Reserve 1/2 cup of pasta water before draining.
4. Step 4: While pasta is cooking, prepare the Alfredo sauce. In the same skillet used for the chicken, add heavy cream and bring to a simmer. Reduce heat and simmer for 5 minutes, or until slightly thickened. Stir in grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Step 5: In a food processor, combine feta cheese and lemon juice. Whip until smooth and creamy. Add lemon zest.
6. Step 6: Toss cooked fettuccine with Alfredo sauce, adding reserved pasta water as needed to reach desired consistency. Top with sliced chicken, charred green beans, and a dollop of lemon feta whip. Serve immediately.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping the lemon feta whip separate for best results.
• Reheat the pasta and chicken gently in a skillet with a splash of milk or broth to prevent drying, adding the lemon feta whip just before serving.
• For a pop of freshness, sprinkle extra lemon zest and a drizzle of olive oil over the finished dish before serving.
• Don't overcrowd the skillet when searing the chicken; sear in batches if needed to achieve a beautiful golden-brown crust and even cooking.

• Author: Kristin Romick
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Method: Stovetop
• Cuisine: American

FAQs:

Can I use different pasta for this Smoky Paprika Chicken Alfredo?

Absolutely! While fettuccine is the classic choice for Alfredo, feel free to experiment. Penne, linguine, or even rotini would work beautifully with the creamy sauce and flavorful chicken. Just be sure to cook the pasta al dente so it holds its shape and texture when combined with the other ingredients. Remember, cooking is all about creativity and making it your own. So, go ahead and use your favorite type of pasta and enjoy this Smoky Paprika Chicken Alfredo dish your way!

How do I prevent the Alfredo sauce from separating?

Nobody wants a separated Alfredo sauce, right? The key is gentle heat and constant stirring. Don’t crank up the heat too high, or the sauce will likely curdle. Maintain a gentle simmer and whisk continuously as the cheese melts. If you’re using a dairy-free alternative, be extra careful, as these tend to be more sensitive to heat. If the sauce does start to look a bit clumpy, try whisking in a tablespoon of warm pasta water. It can often help bring everything back together for your Smoky Paprika Chicken Alfredo!

What’s the best way to char the green beans?

Charred green beans are a fantastic complement to the rich Alfredo. To get that perfect char, use a hot pan – cast iron works wonders! Toss the green beans with a little olive oil, salt, and pepper, then spread them in a single layer in the hot pan. Let them sit undisturbed for a few minutes until they develop a nice char on one side, then toss and repeat. They should be tender-crisp and slightly smoky, adding a wonderful textural and flavor contrast to the creamy Smoky Paprika Chicken Alfredo.

Can I make the Lemon Feta Whip ahead of time?

You sure can! The Lemon Feta Whip can be prepared a few hours in advance. Just store it in an airtight container in the refrigerator. The flavors will meld even more beautifully as it sits. Give it a good stir before serving. The cool, tangy whip is a refreshing contrast to the rich Alfredo. However, it is best to prepare it on the same day, so it won’t lose it’s airy texture for your delicious Smoky Paprika Chicken Alfredo.