Description
A Mediterranean twist on classic chicken alfredo featuring olives, lemon, and whipped feta cream. This dish is rich, tangy, and full of bold flavors.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup pitted kalamata olives
- 1 lemon, zested and juiced
- 1 cup heavy cream
- 1/2 cup crumbled feta cheese
- 8 oz fettuccine pasta
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated parmesan cheese
- 1/4 tsp black pepper
- 1/4 tsp salt
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- Season chicken breasts with salt and pepper. Heat olive oil in a pan over medium heat and cook chicken until golden and cooked through (about 6-7 minutes per side). Slice into strips.
- In the same pan, add minced garlic and sauté for 30 seconds. Pour in heavy cream and bring to a simmer.
- Whisk in feta cheese until smooth and creamy. Stir in lemon zest and juice.
- Add cooked pasta and sliced chicken to the sauce, tossing to coat evenly.
- Garnish with kalamata olives and grated parmesan before serving.
Notes
- For a thicker sauce, simmer for an additional 2-3 minutes.
- Use grilled chicken for extra flavor.
- Add a pinch of red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 115mg
Keywords: Mediterranean chicken alfredo, lemon feta pasta, whipped feta cream