Name: y Feta & Crispy Brussels-Parmesan Wedges Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian-American Fusion
Ingredients: 12 ounces fettuccine pasta; 2 large boneless skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon Italian seasoning; 1 teaspoon lemon zest; 2 cloves garlic, minced; 2 cups heavy cream; 1 cup grated Parmesan cheese; 2 tablespoons unsalted butter; juice of 1 lemon; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley; 1/2 cup crumbled feta cheese; 1 tablespoon olive oil; 1 teaspoon crushed red pepper flakes; 1 teaspoon honey; juice of 1/2 lemon; 1 pound Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/3 cup grated Parmesan cheese

Jump to Recipe·Print Recipe

If you’ve been craving comfort with a zesty twist, this Lemon-Herb Chicken Alfredo with Spicy Feta & Crispy Brussels-Parmesan Wedges is about to become your new favorite weeknight indulgence. Creamy fettuccine gets a lift from bright lemon zest and juicy, herby seared chicken, all topped with a fiery, tangy feta crumble that’s totally addictive. But that’s not all — every bite is even better when you scoop up a golden, cheesy Brussels sprout wedge. It’s the perfect mashup of hearty pasta, punchy accents, and oven-crisp veggies. Whether you’re cooking for family, friends, or just treating yourself, this recipe turns any dinner into a memorable feast.

y Feta & Crispy Brussels-Parmesan Wedges Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe is carefully chosen to highlight the fresh flavors, creamy textures, and bold pops of color that make y Feta & Crispy Brussels-Parmesan Wedges a standout. With just a few essential pantry staples and fresh produce, you’ll create an irresistible meal that tastes restaurant-worthy at home.

Fettuccine pasta: The classic base for Alfredo that holds up beautifully to creamy sauce and juicy chicken.
Boneless, skinless chicken breasts: Lean protein that soaks up lemon and herb flavors — slice them thin for maximum tenderness.
Olive oil: Adds richness and helps bring out all those savory notes when searing the chicken and roasting the Brussels sprouts.
Italian seasoning: A ready-made blend that packs instant flavor — oregano, thyme, and basil are key for depth.
Lemon zest and juice: These brighten both the chicken and the Alfredo sauce, adding a sunny, mouthwatering tang.
Garlic: A must for layers of savory flavor — mince it fresh for the best result.
Heavy cream: The secret to a lusciously silky Alfredo sauce — don’t be tempted to swap for milk.
Grated Parmesan cheese: Both the sauce and the crispy Brussels benefit from this nutty, salty goodness.
Unsalted butter: For richer, more velvety Alfredo sauce.
Salt and black pepper: Essential seasonings that let every ingredient shine.
Chopped fresh parsley: For a pop of color and fresh, herby lift at the finish.
Crumbled feta cheese: This brings tang and creaminess to the spicy feta topping — use a block you crumble yourself if you can.
Crushed red pepper flakes: These give the feta that irresistible, spicy kick.
Honey: A drizzle balances the heat of the feta with just a hint of sweetness.
Brussels sprouts: When halved and roasted, they become crispy, caramelized wedges that are quite possibly the best veggie side ever.

How to Make Lemon-Herb Chicken Alfredo with Spicy Feta & Crispy Brussels-Parmesan Wedges

Step 1: Cook the Fettuccine

Bring a big pot of salted water to a boil and add the fettuccine. Stir occasionally to prevent sticking, and cook until just al dente — usually about 9 to 11 minutes. Reserve half a cup of that starchy water before draining; you’ll use it to help your Alfredo sauce cling to every strand later.

Step 2: Season and Sear the Chicken

While the pasta’s cooking, pat your chicken breasts dry and season them all over with Italian seasoning, lemon zest, salt, and black pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and let it cook undisturbed for 6 to 7 minutes per side, until golden brown and just cooked through. Move them to a plate and let them rest for at least 5 minutes (juicy chicken secret!), then slice thinly on the bias.

Step 3: Make the Alfredo Sauce

In the same skillet — flavor city! — melt the butter and add minced garlic. Sauté for about 30 seconds until fragrant, then pour in the heavy cream and lemon juice. Let it gently bubble for 2 to 3 minutes, whisking often, before stirring in the grated Parmesan. Simmer until the sauce thickens enough to coat the back of a spoon.

Step 4: Toss Pasta With Sauce and Chicken

Add the cooked fettuccine to the sauce, tossing with tongs. If the sauce is too thick, add a splash of reserved pasta water. Nestle the sliced chicken on top, sprinkle chopped parsley over everything, and get ready for the best flavor combo of creamy, tangy, and herbaceous.

Step 5: Mix Up the Spicy Feta

In a small bowl, combine crumbled feta with olive oil, red pepper flakes, honey, and a squeeze of lemon juice. Stir until well mixed — this spicy feta is a total flavor bomb for topping your Alfredo or dunking crispy Brussels-Parmesan wedges.

Step 6: Prepare the Brussels-Parmesan Wedges

Preheat your oven to 425°F (220°C). Toss halved Brussels sprouts with olive oil, salt, and black pepper right on a baking sheet. Arrange them cut-side down for maximum caramelization, and roast for 20 to 25 minutes, or until deeply golden and crisp at the edges. As soon as they come out, sprinkle Parmesan over the hot sprouts so it melts into all those nooks and crannies.

Step 7: Serve and Enjoy

Spoon generous heaps of spicy feta over the Lemon-Herb Chicken Alfredo, and pile up those crackly Brussels-Parmesan wedges alongside. Dig in while everything’s piping hot, and watch smiles appear at the table!

How to Serve y Feta & Crispy Brussels-Parmesan Wedges

Garnishes

Finish each plate with extra chopped parsley, a pinch of lemon zest, or even a dusting of black pepper for color and a little pop of flavor. A wedge of fresh lemon on the side lets guests customize each bite, too. When you’re feeling fancy, a light drizzle of olive oil over the finished dish makes y Feta & Crispy Brussels-Parmesan Wedges look positively restaurant-worthy.

Side Dishes

This dish is a meal in itself, but if you want to serve something alongside, crusty garlic bread is always a winner for mopping up that extra Alfredo sauce. A simply dressed arugula or baby spinach salad brings a fresh, peppery contrast to the creamy, cheesy main event. Or, try a cold antipasto platter to set the tone for your Italian-American fusion feast.

Creative Ways to Present

For an eye-catching twist, serve the Lemon-Herb Chicken Alfredo in individual pasta bowls, with piles of crispy Brussels-Parmesan wedges stacked artfully aside. Or try plating family-style — mound the pasta in the center of a platter, arrange chicken slices on top, and surround with golden Brussels wedges. If you’re hosting brunch, serve y Feta & Crispy Brussels-Parmesan Wedges as a centerpiece with small plates for easy sharing.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool completely before transferring to airtight containers. Store the pasta and chicken together, and keep the spicy feta and Brussels-Parmesan wedges in separate containers. This keeps flavors fresh and prevents the Brussels from losing their crispness.

Freezing

While Alfredo sauce isn’t known for freezing well due to the dairy content, you can freeze the cooked chicken and fettuccine if needed. Place in a freezer-safe bag, press out excess air, and freeze for up to two months. The spicy feta and Brussels-Parmesan wedges are best enjoyed fresh, but you can freeze the cooked chicken separately for speedy dinners in the future.

Reheating

To reheat, warm the pasta and chicken gently on the stovetop over low heat, adding a splash of cream or milk to refresh the sauce. Brussels-Parmesan wedges can be revived on a baking sheet in a hot oven for 5 to 7 minutes at 400°F to get their crispy edges back — no soggy sprouts here! The spicy feta is best enjoyed at room temperature, so let it sit out for 15 minutes before serving.

FAQs

Can I substitute the chicken with another protein?

Absolutely! Shrimp or salmon are superb in this recipe — season and cook them just like the chicken, adjusting timing as needed. Vegetarian? Try roasted mushrooms or hearty chickpeas for satisfying protein.

What makes the spicy feta so special?

The combination of salty feta, zippy lemon, sweet honey, and spicy red pepper flakes creates an irresistible topping that adds both creaminess and zing to y Feta & Crispy Brussels-Parmesan Wedges. It’s also fantastic as a dip or spread — trust me, you’ll want to put it on everything!

How do I keep the Alfredo sauce from getting too thick?

Reserve some pasta cooking water and stir it in little by little when tossing the fettuccine with the sauce. The starchy water loosens the sauce beautifully, helping it coat each noodle without becoming heavy.

Can I make this recipe gluten-free?

Certainly! Use your favorite gluten-free pasta brand and double-check all other ingredients for hidden gluten if needed. The rest of the components, including the spicy feta and Brussels-Parmesan wedges, are naturally gluten-free.

How spicy is the feta topping, and can I adjust it?

The heat level is entirely up to you. For a milder version, start with half the amount of red pepper flakes or leave them out entirely. If you love a fiery kick, don’t be shy with the flakes or add a pinch of cayenne for extra warmth.

Final Thoughts

I can’t overstate just how satisfying and exciting this Lemon-Herb Chicken Alfredo with Spicy Feta & Crispy Brussels-Parmesan Wedges is, from the zesty, creamy pasta to the bold dollops of spicy feta and crunchy veggie wedges. It’s the kind of meal that’s easy enough for any night, but impressive enough for company. Give it a try and let the flavors win you over — your taste buds (and dinner guests) will thank you!

y Feta & Crispy Brussels-Parmesan Wedges Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 23 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the ultimate comfort meal with this Lemon-Herb Chicken Alfredo served with a spicy feta topping and crispy, Parmesan-coated Brussels sprouts. A delightful fusion of flavors that will elevate your dinner table.

Ingredients

Scale

For the chicken alfredo:

12 ounces fettuccine pasta
2 large boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon lemon zest
2 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
2 tablespoons unsalted butter
juice of 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley

For the spicy feta:

1/2 cup crumbled feta cheese
1 tablespoon olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon honey
juice of 1/2 lemon

For the crispy Brussels-Parmesan wedges:

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Boil salted water and cook the pasta until al dente. Reserve 1/2 cup pasta water and drain.
Prepare the chicken: Season chicken breasts with Italian seasoning, lemon zest, salt, and pepper. Sear in olive oil until golden and cooked through. Rest, then slice.
Make the Alfredo sauce: In the same skillet, cook garlic in butter. Add cream, lemon juice, and Parmesan. Simmer until thickened. Toss in pasta.
Prepare the toppings: Mix feta, olive oil, red pepper flakes, honey, and lemon juice. Toss Brussels sprouts with oil, salt, and pepper. Roast until crisp. Serve Alfredo with chicken, feta, and Brussels sprouts.