Spicy Whipped Feta Chicken Alfredo (Printable Version)

# What You’ll Need:

→ Chicken and seasonings

01 - 2 large chicken breasts, cut into bite-sized pieces
02 - 1 teaspoon smoked paprika
03 - 0.5 teaspoon garlic powder
04 - 0.5 teaspoon onion powder
05 - Salt and black pepper, to taste
06 - 1 tablespoon olive oil

→ Whipped feta sauce

07 - 1 cup crumbled feta cheese
08 - 0.5 cup Greek yogurt
09 - 2 tablespoons cream cheese
10 - 1 clove garlic, minced
11 - 2 tablespoons olive oil
12 - 0.5 lemon, juiced
13 - Black pepper, to taste

→ Eggplant preparation

14 - 1 medium eggplant, sliced into 0.5-inch thick rounds
15 - 2 tablespoons olive oil
16 - Salt, to taste

→ Chili oil drizzle

17 - 0.25 cup olive oil
18 - 1 teaspoon red chili flakes
19 - 0.5 teaspoon smoked paprika
20 - 1 clove garlic, minced
21 - Pinch of salt

→ Garnish

22 - Chopped fresh parsley or cilantro
23 - Extra black pepper, for topping

# Steps to Follow:

01 - Slice eggplant into 0.5-inch thick rounds. Salt generously and let sit for 10–15 minutes to draw moisture. Pat dry with a paper towel.
02 - Preheat oven to 220°C. Toss eggplant slices with olive oil and roast on a parchment-lined baking sheet for 25–30 minutes, flipping halfway through.
03 - Season the chicken pieces with smoked paprika, garlic powder, onion powder, salt, black pepper, and olive oil. Ensure even coating.
04 - Sear seasoned chicken in a hot skillet over medium-high heat until browned and fully cooked, about 5–6 minutes. Set aside.
05 - In a food processor, blend together feta, Greek yogurt, cream cheese, garlic, lemon juice, olive oil, and black pepper until smooth and creamy.
06 - Add the whipped feta sauce to the pan with cooked chicken. Stir gently and warm over low heat for 1–2 minutes.
07 - In a small saucepan, heat olive oil over low heat. Add red chili flakes, smoked paprika, garlic, and a pinch of salt. Infuse for 2–3 minutes, being careful not to burn the garlic.
08 - Plate chicken with whipped feta sauce and roasted eggplant. Drizzle with chili oil and garnish with fresh parsley or cilantro and extra black pepper.

# Additional Notes:

01 - Always salt and dry eggplant slices to avoid a soggy texture.
02 - Use block feta for a richer, creamier sauce.
03 - Reheat eggplant in an oven or air fryer to retain crispness.

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