Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges

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Juicy chicken breasts coated in a smoky, spiced paprika rub take center stage in this bold and satisfying dish. The rich, golden crust adds layers of flavor that pair beautifully with the velvety smoothness of our unique Alfredo-style feta-tahini cream. It’s not your average Alfredo—it’s tangy, nutty, and herb-speckled with red onions and crushed pistachios for crunch.

On the side, golden-roasted baby potatoes mingle with charred Brussels sprouts for a crispy, caramelized combo that makes this dish a full, hearty experience. Whether you’re cooking for a cozy dinner or meal prepping for the week, this flavorful plate delivers balance, texture, and comfort in every bite.

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Why You’ll Love This Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges

• Bold Flavors: The smoked paprika gives the chicken an irresistible depth, while the feta-tahini cream adds brightness and tang.
• Whole Meal in One Plate: Protein, veggies, and creamy sauce—done in one go.
• Textural Contrast: Creamy sauce meets crispy potatoes and tender chicken.
• Meal Prep Friendly: Stores and reheats beautifully, perfect for batch cooking.
• Creative Twist on Classics: Combines Alfredo-style comfort with Mediterranean flair.

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Preparation Phase & Tools to Use (Essential Tools and the Importance of Each Tool)

Before diving into cooking this mouthwatering dish, setting up your kitchen with the right tools will make a huge difference in both efficiency and results:

• Cast Iron or Heavy Skillet: A good sear is non-negotiable for paprika-rubbed chicken. A cast iron skillet distributes heat evenly, creating that crave-worthy crust.
• Baking Sheet + Parchment Paper: For roasting the Brussels sprouts and potatoes to crispy perfection, a heavy-duty baking sheet lined with parchment ensures even browning and easy cleanup.
• High-Speed Blender or Food Processor: Essential for achieving the silky-smooth consistency of the feta-tahini cream.
• Mixing Bowls: You’ll need separate bowls for marinating chicken, tossing vegetables, and prepping the sauce components.
• Tongs or Silicone Spatula: Crucial for flipping the chicken without tearing its seared crust.
• Chef’s Knife and Cutting Board: A sharp knife is vital for chopping herbs, onions, and slicing potatoes evenly.

Having these tools on hand not only streamlines the process but also guarantees consistent textures and flavors.

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Preparation Tips

• Pat the Chicken Dry: Moisture is the enemy of a good sear. Use paper towels to pat the chicken breasts dry before seasoning them.
• Marinate for Maximum Flavor: Even 15 minutes in the paprika rub can intensify the flavor.
• Cut Potatoes Evenly: Uniform wedges roast more evenly and give that golden crisp on all sides.
• Preheat Everything: Let your skillet and oven fully preheat before adding ingredients—it enhances caramelization and prevents sogginess.
• Blend Sauce Just Before Serving: The feta-tahini cream is best when freshly blended; it holds its light and creamy texture better that way.
• Don’t Overcrowd the Pan: When searing chicken or roasting vegetables, give them room. Crowding causes steaming instead of browning.

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Ingredients for Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges

For the Smoked Paprika Chicken:

• 3 boneless, skinless chicken breasts
• 1 ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp cayenne pepper (optional for heat)
• 1 tbsp olive oil
• Salt and black pepper to taste
• Chopped parsley & crushed pistachios (for garnish)

For the Feta-Tahini Cream:

• ¾ cup crumbled feta cheese
• 2 tbsp tahini
• 2 tbsp Greek yogurt
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• 2 tbsp olive oil
• 2 tbsp water (adjust for texture)
• 1 tbsp finely chopped red onion
• Fresh chopped parsley (for topping)

For the Crispy Brussels-Potato Wedges:

• 1 ½ cups baby potatoes, halved or quartered
• 1 cup Brussels sprouts, halved
• 2 tbsp olive oil
• ½ tsp dried thyme or rosemary
• Salt and pepper to taste

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Step 1: Prep the Chicken

Pat chicken breasts dry using paper towels. In a bowl, mix smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Rub the seasoning mix all over the chicken. Let it marinate for at least 15 minutes—or up to 2 hours in the fridge for deeper flavor.

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Step 2: Sear the Chicken

Heat 1 tablespoon olive oil in a cast iron or heavy skillet over medium-high heat. Once hot, add the chicken breasts and sear for about 5–6 minutes per side, or until cooked through and beautifully charred. Remove and rest on a cutting board for 5 minutes before slicing.

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Step 3: Roast the Potatoes and Brussels Sprouts

Preheat your oven to 425°F (220°C). Toss the baby potatoes and halved Brussels sprouts in olive oil, thyme (or rosemary), salt, and pepper. Spread them in a single layer on a lined baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and crispy.

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Step 4: Make the Feta-Tahini Cream

In a high-speed blender or food processor, combine feta, tahini, Greek yogurt, lemon juice, garlic, olive oil, and water. Blend until creamy and smooth. Taste and adjust seasoning or consistency by adding more water if needed. Stir in finely chopped red onions and sprinkle parsley on top.

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Step 5: Assemble and Garnish

Arrange sliced chicken, roasted potatoes, and Brussels sprouts on a plate. Spoon over a generous portion of feta-tahini cream next to the chicken. Finish with a sprinkle of crushed pistachios and fresh parsley. Serve warm and enjoy the contrast of creamy, crispy, and smoky in every bite.

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Notes

• Double the Sauce if you’re a creamy-sauce lover or want extra for dipping veggies or spreading on wraps.
• Use Chicken Thighs instead of breasts if you prefer juicier cuts with richer flavor—they work just as well in this recipe.
• Make it Vegetarian by swapping the chicken for roasted cauliflower steaks or grilled halloumi.

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Watch Out for These Mistakes While Cooking

• Skipping the Marinate Time: Even a brief 15-minute soak in the paprika rub helps the flavor seep into the chicken. Skipping this will make your protein taste underwhelming.
• Overcrowding the Pan: This leads to steaming rather than searing—give your chicken space so it forms that beautiful crust.
• Blending the Feta Sauce Too Early: The sauce may thicken or separate if made too far in advance. For best texture, blend just before serving.
• Undercooked Brussels Sprouts: They need time to crisp. If they’re still pale, let them go a few more minutes in the oven.
• Overcooking Chicken: Use a meat thermometer if needed. Internal temp should hit 165°F (74°C) and no more—juicy, not dry.
• Using Cold Chicken: Let your chicken sit at room temp for 15 minutes before cooking. Cold meat sears unevenly and stays rubbery inside.

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What to Serve With Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges

8 Recommendations

1. Garlic-Herb Flatbread: Perfect for scooping up extra feta-tahini cream and mopping the plate clean.
2. Cucumber & Mint Yogurt Salad: A cooling side to balance the smoky paprika and richness of the sauce.
3. Lemon-Dill Quinoa: Light and citrusy, it adds freshness and a nutritious grain to the plate.
4. Grilled Corn on the Cob: Charred sweetness plays well with the smoky chicken and creamy sauce.
5. Pickled Red Onions or Beets: Adds tang and color—perfect contrast to the richness of the Alfredo-style cream.
6. Simple Arugula Salad with Balsamic Glaze: Peppery greens help cut through the creamy textures.
7. Chili-Lime Roasted Chickpeas: A crunchy snack-like side or topping with extra protein and spice.
8. Charred Lemon Wedges: Serve on the side to squeeze over the chicken—adds brightness and enhances every bite.

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Storage Instructions

This dish holds up beautifully for leftovers and meal prep. Here’s how to store each component:

• Chicken: Store sliced chicken in an airtight container in the fridge for up to 4 days. Reheat in a skillet over low heat or microwave in 30-second intervals to retain moisture.
• Feta-Tahini Cream: Keep in a sealed jar or container in the fridge for up to 5 days. Stir well before each use. Avoid freezing, as the texture may break.
• Roasted Brussels & Potatoes: Store separately in the fridge for 3–4 days. Reheat in the oven or air fryer to revive crispiness.

For best results, assemble fresh portions when ready to eat instead of storing as a fully composed plate.

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Estimated Nutrition (per serving, based on 4 servings total)

• Calories: ~530 kcal
• Protein: 38g
• Carbohydrates: 24g
• Dietary Fiber: 5g
• Sugars: 3g
• Total Fat: 32g
• Saturated Fat: 8g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Cholesterol: 105mg
• Sodium: 730mg

These values may vary slightly depending on portion sizes and specific ingredient brands used.

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Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs are juicier and slightly fattier, making them a great substitute. Just adjust the cooking time—thighs may take a few extra minutes to cook through.

2. Is the feta-tahini cream spicy?

Not at all. It’s tangy and creamy with a nutty undertone from tahini. If you want a spicy version, add a pinch of chili flakes or cayenne.

3. Can I make this dish dairy-free?

Yes! Replace the feta with a dairy-free feta-style cheese or cashew cheese, and sub in plant-based yogurt for Greek yogurt.

4. Can I prep parts of this ahead?

Definitely. The chicken can be seasoned and stored overnight, the veggies chopped and refrigerated, and the sauce blended a few hours ahead (just stir before serving).

5. What’s the best way to reheat the roasted vegetables?

An air fryer or oven at 375°F (190°C) for 5–7 minutes will bring back their crispy texture. Avoid microwaving as it softens them too much.

6. Is this meal freezer-friendly?

The chicken and roasted veggies freeze well for up to 1 month. The feta-tahini sauce is best made fresh—it doesn’t freeze well due to separation.

7. Can I serve this dish cold?

You can! It works surprisingly well as a cold lunch plate. Just slice the chicken thinly and drizzle the chilled feta-tahini cream over everything like a dressing.

8. What kind of tahini works best?

Look for smooth, runny tahini with minimal bitterness. Lebanese or Israeli brands tend to be more balanced than some thicker, raw options.

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Conclusion

Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges is a flavorful fusion of Mediterranean inspiration and comfort food classics. It delivers contrast in every bite—creamy meets crispy, smoky pairs with tangy. Whether you’re feeding a crowd or making yourself a luxe weeknight meal, this recipe is a delicious way to level up your dinner rotation.

Stay tuned for the printable version next!

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