Name: Hot Honey Balsamic Chicken Alfredo with Whipped Feta & Crispy Brussels Chips
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 pounds chicken thighs or breasts, cut into chunks; 3 tablespoons hot honey; 2 tablespoons balsamic glaze or 1.5 tablespoons balsamic vinegar with 1 tablespoon brown sugar; 3 cloves garlic, minced; 3 tablespoons butter; 1 cup heavy cream; 1 cup grated Parmesan cheese; 6 ounces feta cheese; 2 tablespoons Greek yogurt or cream cheese; 1 tablespoon olive oil; 2 cups Brussels sprouts, halved; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon fresh chopped parsley

I’ve always had a soft spot for meals that bring together sweet, savory, creamy, and crispy—all on one plate. That’s exactly why this Hot Honey Balsamic Chicken Alfredo with Whipped Feta & Crispy Brussels Chips has become a staple in my kitchen. It’s a dish that feels fancy enough for guests but is incredibly easy to pull together on a weeknight. Each bite bursts with contrast: tender chicken glazed in sticky balsamic honey, luscious whipped feta that practically melts on your tongue, and crispy Brussels sprouts that snap between your teeth.

This recipe came together on a whim, born from leftover Brussels sprouts, a block of feta, and a craving for something comforting yet vibrant. I was surprised by how these ingredients transformed into something so addictive. It’s not just dinner—it’s a flavor experience. Whether you’re hosting or just cooking for yourself, this dish makes you feel like you’re treating yourself to something extra special.

Why You’ll Love This Hot Honey Balsamic Chicken Alfredo

Incredible Flavor Fusion: Sweet, tangy, creamy, and crispy—all in one satisfying bite.

Quick but Gourmet: Ready in under 40 minutes, but it looks and tastes like a restaurant-quality meal.
Balanced Indulgence: Creamy alfredo and whipped feta are balanced by the brightness of balsamic and the charred crispness of Brussels.
Versatile Pairings: Works great with pasta, rice, or even roasted potatoes.

Impressively Simple: Minimal ingredients, major payoff.

What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs or chicken breasts both work beautifully in this recipe. I personally love using chicken thighs because they stay juicy and soak up the hot honey balsamic glaze like a sponge. But if you prefer a leaner option, chicken breasts will do the job just fine—just be careful not to overcook them so they don’t dry out. If you’re short on time, pre-cut chicken tenders are a great shortcut too.

The key is cutting the chicken into evenly sized chunks so they cook quickly and absorb the glaze evenly. You want that beautiful golden sear on the outside while keeping it moist and tender inside.

Options for Substitutions

Not everyone has the exact same ingredients in their fridge, and that’s totally okay. Here’s how you can tweak the recipe based on what you’ve got:

Chicken: Swap in shrimp, tofu, or even tempeh for a vegetarian option—just adjust cooking time accordingly.
Hot Honey: If you don’t have hot honey, mix regular honey with a pinch of chili flakes or a dash of hot sauce.

Balsamic Glaze: A mix of balsamic vinegar and brown sugar simmered together can make a quick glaze substitute.
Whipped Feta: Don’t have feta? Cream cheese or goat cheese blended with a touch of yogurt or sour cream can give you a similar tangy spread.
Brussels Sprouts: No sprouts? Try crispy kale chips, roasted broccoli florets, or even thin-sliced zucchini.

These substitutions won’t change the soul of the dish, but they’ll give it your own personal twist.

Ingredients for Hot Honey Balsamic Chicken Alfredo with Whipped Feta & Crispy Brussels Chips

Chicken Thighs or Breasts
The protein hero of this dish—juicy, flavorful, and perfect for searing and glazing.
Hot Honey
This brings the sweet heat that balances out the tang of the balsamic glaze. It’s sticky, spicy, and irresistible.

Balsamic Glaze or Balsamic Vinegar + Brown Sugar
The tangy, slightly sweet glaze gives the chicken that signature glossy coating and depth of flavor.
Garlic
Essential for building the aromatic base of the chicken and Alfredo sauce.
Butter
Rich and silky, it adds depth to the Alfredo and helps crisp up the Brussels sprouts.

Heavy Cream
The creamy base of the Alfredo sauce—smooth, luscious, and indulgent.
Parmesan Cheese
Adds sharpness and salty depth to the Alfredo, pulling the whole sauce together.
Feta Cheese
The star of the whipped topping—crumbly, tangy, and perfect when blended until smooth.

Greek Yogurt or Cream Cheese
Helps to mellow and cream out the whipped feta while keeping a bit of tang.
Brussels Sprouts
Roasted until crispy and golden—they’re like the healthier, crunchier cousin of chips.
Olive Oil
Used for roasting and sautéing—adds richness and helps everything brown beautifully.

Salt & Black Pepper
To season each layer and bring out the flavors in every bite.
Fresh Parsley
A touch of green freshness for garnish and a pop of color.

Step 1: Prep the Chicken

Cut your chicken into bite-sized chunks and season generously with salt and pepper. Heat a skillet over medium-high heat with a drizzle of olive oil. Once hot, sear the chicken pieces until golden brown on all sides and cooked through—about 6–8 minutes total.

Step 2: Make the Hot Honey Balsamic Glaze

Lower the heat to medium. Add a minced garlic clove to the pan and sauté for 30 seconds. Pour in hot honey and balsamic glaze (or a mix of balsamic vinegar and brown sugar). Stir and let it simmer for a couple of minutes until it thickens slightly and coats the chicken in a sticky, glossy glaze. Remove from heat and set aside.

Step 3: Roast the Brussels Sprouts

While the chicken cooks, slice your Brussels sprouts in half. Toss them with olive oil, salt, and pepper. Spread them cut-side down on a baking sheet and roast in a preheated oven at 425°F (220°C) for 20–25 minutes until deeply golden and crisp around the edges.

Step 4: Make the Whipped Feta

In a food processor, combine feta cheese, Greek yogurt or cream cheese, a drizzle of olive oil, and a pinch of black pepper. Blend until creamy and smooth. Taste and adjust seasoning as needed. Chill until ready to serve.

Step 5: Cook the Alfredo Sauce

In a saucepan, melt butter over medium heat. Add minced garlic and sauté briefly. Pour in heavy cream and bring to a simmer. Stir in grated Parmesan cheese and let the sauce thicken for a few minutes. Season with salt and pepper to taste.

Step 6: Plate and Assemble

Spoon a generous layer of whipped feta onto each plate. Add a serving of Alfredo sauce beside or underneath. Top with the glazed chicken and arrange crispy Brussels chips on the side. Sprinkle fresh parsley over everything for a final flourish.

How Long to Cook the Hot Honey Balsamic Chicken Alfredo

The entire recipe comes together in about 35 to 40 minutes from start to finish:

Chicken: 6–8 minutes to cook through, plus 2–3 minutes for glazing.
Brussels Sprouts: Roast for 20–25 minutes at 425°F (220°C).
Whipped Feta: Takes just 5 minutes to blend.

Alfredo Sauce: Simmer for about 8–10 minutes until it thickens.

By multitasking—roasting the sprouts while cooking the chicken and prepping the feta—you’ll have everything hot and ready right on time.

Tips for Perfect Hot Honey Balsamic Chicken Alfredo

Cut Chicken Evenly: Uniform pieces mean even cooking and better glaze coverage.

Use High Heat for Searing: You want those golden, caramelized edges on the chicken before the glaze goes in.
Don’t Overcook the Alfredo: Heat it just until the cheese melts and the sauce thickens—too much simmering can break the sauce.
Make Brussels Really Crispy: Place them cut-side down and don’t overcrowd the pan for the best roast and crunch.

Whip the Feta Until Silky: Blend longer than you think—it should be ultra-smooth and almost airy.
Taste and Adjust: Each component should be seasoned well—don’t rely on the glaze alone to carry flavor.

Watch Out for These Mistakes While Cooking

Overcrowding the Pan: Whether it’s the chicken or Brussels sprouts, give each piece space to sear or roast properly. Crowding leads to steaming, not browning.

Skipping the Simmer on the Glaze: Don’t rush this step. Simmering lets the hot honey and balsamic thicken and cling to the chicken.
Using Cold Feta: Let the feta come to room temperature before blending. Cold cheese won’t whip as smoothly.
Burning the Garlic: Garlic cooks fast—30 seconds is enough. Burnt garlic can make the whole dish taste bitter.

Underseasoning the Sauce: Alfredo needs a proper salt balance to shine. Parmesan helps, but always taste and adjust.
Overcooking the Chicken: Especially if using breast meat, pull the chicken off the heat as soon as it’s cooked through to avoid dryness.

What to Serve With Hot Honey Balsamic Chicken Alfredo?

Roasted Garlic Bread

The creamy sauce and whipped feta love something to soak them up—crispy garlic bread is a no-brainer.

Buttery Mashed Potatoes

They pair beautifully with the chicken and give the whipped feta a soft, pillowy base.

Lemon Orzo

A light, citrusy pasta option that adds brightness and contrast to the dish’s richness.

Simple Arugula Salad

Peppery greens tossed in a lemon vinaigrette balance the bold flavors with freshness.

Charred Broccolini

The bitterness and crunch from broccolini add dimension and a pop of green to your plate.

Herb Couscous

Light, fluffy, and fast—it complements the bold sauces without overpowering.

Grilled Corn on the Cob

Adds sweetness and a touch of smoke, which pairs well with the hot honey glaze.

Crispy Polenta Rounds

Pan-fried polenta is a crispy, creamy base that makes the whole dish feel even more gourmet.

Storage Instructions

To keep your Hot Honey Balsamic Chicken Alfredo with Whipped Feta & Crispy Brussels Chips tasting fresh, store each component separately:

Chicken: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat to preserve the glaze texture.

Whipped Feta: Lasts up to 5 days refrigerated in a sealed container. It may thicken slightly—give it a quick stir or re-whip before serving.
Brussels Chips: Best eaten fresh, but can be kept in a paper towel-lined container for up to 2 days. Re-crisp in the oven or air fryer.
Alfredo Sauce: Store for 3–4 days. Reheat gently over low heat with a splash of cream or milk to loosen it back to a silky texture.

Freezing is not recommended for this dish as the cream sauce and whipped feta can separate when thawed.

Estimated Nutrition

(Per serving; based on 4 servings total)

Calories: ~630 kcal

Protein: ~40g
Carbohydrates: ~28g
Sugar: ~10g

Fiber: ~4g
Fat: ~40g
Saturated Fat: ~18g

Cholesterol: ~155mg
Sodium: ~980mg

This dish packs a rich and satisfying nutrient profile with a good balance of protein, fat, and carbs—perfect for a hearty dinner.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can prepare the whipped feta, glaze the chicken, and roast the Brussels sprouts up to a day in advance. Just reheat gently and assemble right before serving for best texture.

Is there a non-dairy alternative for the Alfredo sauce?

Absolutely. Use coconut cream or a plant-based cream alternative and swap the Parmesan with nutritional yeast or vegan Parmesan-style cheese.

What pasta works best if I want to serve it with noodles?

Fettuccine is classic with Alfredo, but pappardelle or even penne works great to hold the sauce and chicken glaze.

Can I make the whipped feta without a food processor?

Yes! Use a hand mixer or even a fork and some elbow grease. The result may not be quite as smooth, but it’ll still be delicious.

What if I don’t have hot honey?

Mix regular honey with chili flakes, hot sauce, or a splash of sriracha. You control the heat level this way too.

How do I prevent the Alfredo from getting too thick?

If it thickens too much, just stir in a little warm milk or cream until it loosens up again.

Can I use frozen Brussels sprouts?

Fresh is best for crispiness, but if using frozen, thaw and dry them thoroughly before roasting at high heat.

Is this dish spicy?

The heat is mild and balanced by the honey. If you’re spice-sensitive, use less hot honey or dilute it with more regular honey.

Conclusion

This Hot Honey Balsamic Chicken Alfredo with Whipped Feta & Crispy Brussels Chips is more than just a recipe—it’s a full-on flavor adventure. The sweet-spicy glaze, the creamy Alfredo, the tangy whipped feta, and those addictively crisp Brussels all come together to make something wildly satisfying. It’s a meal that feels elevated but doesn’t require any chef-level skills. Whether you’re cooking for one or serving up plates at a dinner party, this dish delivers comfort and wow factor in every bite.