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

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I’ve always believed a great meal should hit all the right notes—creamy, crispy, smoky, and fresh—and this Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges does exactly that. It’s the kind of dish that looks like something out of a bistro menu, but it’s completely doable in your home kitchen. The chicken is boldly seasoned and perfectly charred, the potatoes and Brussels sprouts are roasted to golden perfection, and the star of the show—the creamy feta-tahini Alfredo—ties everything together with rich, tangy depth.

I made this dish on a whim when I had a few staples lying around: some fingerling potatoes, leftover feta, and a small jar of tahini I’d forgotten about. I didn’t expect it to become one of those “Wow, this needs to go into regular rotation” meals. But after one bite of smoky chicken against that cool, velvety feta sauce, I knew I had something special. Whether you’re looking for a satisfying weeknight dinner or something impressive for guests, this one is a total winner.

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Why You’ll Love This Smoked Paprika Chicken Alfredo

This dish brings big flavor with simple ingredients. The smoked paprika adds a deep, savory warmth to the chicken without overpowering it. The creamy Alfredo gets a modern, Mediterranean twist from the feta and tahini, making it tangier and more dynamic than your standard cream sauce. And those crispy roasted wedges of potato and Brussels sprouts? They’re the perfect golden, garlicky contrast.

You’ll love how well the textures balance—the crunch of the potatoes, the juicy tenderness of the chicken, and the silky sauce—and how adaptable the recipe is. Plus, it’s a full, satisfying plate that feels indulgent while still being surprisingly nutritious.

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What Kind of Chicken Should I Use for Smoked Paprika Chicken Alfredo?

For this recipe, I like to use boneless, skinless chicken breast tenders or cutlets. They cook quickly, absorb the smoky paprika flavor beautifully, and develop a crisp sear when pan-roasted or grilled. That said, chicken thighs work just as well if you prefer something juicier and more forgiving—just give them a bit more time to cook through.

The key is to slice the chicken into uniform sizes so everything cooks evenly. If you’re short on time, pre-sliced tenders or cutlets from the store are perfect. Want to go ultra-flavorful? Marinate the chicken in the spice mix for a few hours before cooking.

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Options for Substitutions

Even though this recipe has a unique flavor profile, there’s plenty of room to play:

• Chicken Substitute: Use tofu slabs or chickpeas for a plant-based version. The spices still shine through deliciously.
• Feta-Tahini Cream: If you don’t have feta, try goat cheese or even Greek yogurt for tang. No tahini? Cashew butter or plain hummus can give a similar creaminess.
• Smoked Paprika: Sweet paprika or chipotle powder will work in a pinch, though the flavor will vary slightly.
• Brussels & Potatoes: Can’t find Brussels sprouts? Try cauliflower, green beans, or carrots. For potatoes, fingerlings or Yukon golds roast up best, but sweet potatoes offer a tasty twist.
• Dairy-Free Option: Use a dairy-free feta and plant-based cream (like oat or coconut) for the Alfredo sauce.

This flexibility makes the recipe friendly for most diets without sacrificing the magic of the original flavor combo.

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

Chicken breast tenders
These are the heart of the dish—quick to cook, tender, and the perfect canvas for that smoky paprika rub.

Smoked paprika
It delivers the deep, earthy flavor that defines this dish. A generous sprinkle turns basic chicken into something crave-worthy.

Garlic powder & onion powder
They add savory, aromatic depth to the spice mix and balance the paprika beautifully.

Olive oil
Used for both marinating the chicken and roasting the vegetables. It enhances flavor and ensures crisp, golden edges.

Salt & black pepper
Essential for seasoning everything just right—don’t be shy here, especially on the vegetables.

Fingerling or baby potatoes
They roast beautifully with crispy edges and creamy centers. Cut them lengthwise to match the Brussels’ size.

Brussels sprouts
Roasted alongside the potatoes, they bring a nutty crispness that makes every bite more exciting.

Feta cheese
The base of our creamy Alfredo-inspired sauce. It brings a salty tang that pairs perfectly with tahini.

Tahini
Adds richness and an earthy creaminess to the sauce. It’s what makes this sauce stand out from typical Alfredo.

Greek yogurt
Thick and tangy, it helps balance out the richness of the sauce while adding a velvety texture.

Lemon juice
A splash of acidity brightens up the feta-tahini cream and balances the smoky chicken.

Chopped herbs (parsley or cilantro)
A fresh, vibrant finishing touch that brings everything together visually and flavor-wise.

Crushed pistachios (optional)
They add crunch, color, and a little luxury to the final plate.

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Step 1: Prep the Chicken

In a bowl, combine chicken tenders with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss well to coat all sides evenly. Let it sit while you prep the other ingredients, or refrigerate for 30 minutes if you want a deeper flavor.

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Step 2: Roast the Potatoes and Brussels Sprouts

Preheat the oven to 425°F (220°C). On a baking sheet, toss halved fingerling potatoes and halved Brussels sprouts with olive oil, salt, pepper, and a pinch of garlic powder. Spread them cut side down and roast for about 25–30 minutes, flipping halfway through, until golden and crisp.

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Step 3: Cook the Chicken

Heat a cast-iron skillet or non-stick pan over medium-high heat. Add a little olive oil and sear the chicken for about 4–5 minutes on each side, or until fully cooked and lightly charred. Remove and let rest for a few minutes.

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Step 4: Make the Feta-Tahini Cream

In a bowl, combine crumbled feta, tahini, Greek yogurt, lemon juice, and a splash of warm water. Stir or whisk until smooth and creamy. Adjust the consistency with more water if needed. Season with salt and pepper to taste.

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Step 5: Assemble and Garnish

Plate the chicken alongside the roasted potatoes and Brussels sprouts. Spoon a generous dollop of feta-tahini cream on the side or over the chicken. Top with chopped herbs and crushed pistachios, if using. Serve immediately while hot and fresh.

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How Long to Cook Smoked Paprika Chicken Alfredo

The beauty of this dish is that it all comes together in under 45 minutes:

• Chicken: Cooks in about 8–10 minutes total on the stovetop (depending on thickness). You want a nice char on the outside and juicy center inside—internal temp should reach 165°F (74°C).
• Roasted Potatoes & Brussels: These take 25–30 minutes in a 425°F (220°C) oven. Flip halfway for even browning.
• Feta-Tahini Cream: No cooking required—just whisk it together in 5 minutes while everything else cooks.

You can prep the sauce and season the chicken while the veggies roast to maximize efficiency.

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Tips for Perfect Smoked Paprika Chicken Alfredo

• Don’t overcrowd the pan: When cooking the chicken, space it out in the pan so it sears instead of steaming.
• Cut your veggies evenly: Keeping potatoes and Brussels sprouts roughly the same size ensures even roasting and caramelization.
• Use quality tahini and feta: These ingredients drive the flavor of the sauce—look for creamy tahini and briny, well-aged feta.
• Warm water in the sauce: Helps loosen the feta-tahini cream without dulling the flavor like milk might.
• Char = flavor: A little blackening on the chicken adds depth, especially with smoked paprika. Don’t fear the sear!
• Rest the chicken: Letting the cooked chicken sit for 2–3 minutes locks in juices before slicing or serving.

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Watch Out for These Mistakes While Cooking

• Skipping the seasoning on veggies: Potatoes and Brussels sprouts need a good toss with oil and salt to get that crave-worthy crispy finish.
• Using dry feta or bitter tahini: If your feta is crumbly and dry, or your tahini has a bitter aftertaste, your sauce won’t be smooth or flavorful. Use fresh, good-quality versions for the best result.
• Not preheating the oven or skillet: You want high, even heat to crisp those veggies and sear the chicken. Don’t rush the preheat!
• Overcooking the chicken: Paprika can burn quickly if the heat’s too high. Keep an eye on it, and flip once you get a golden sear.
• Adding too much water to the sauce: Start small—just enough to make it smooth. You can always add more, but too much will dilute the flavor.
• Crowding the veggies on the baking sheet: Spread them out or use two trays. Overcrowding traps steam and prevents browning.

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What to Serve With Smoked Paprika Chicken Alfredo?

Garlicky Flatbread or Naan

Perfect for scooping up extra feta-tahini cream and rounding out the meal with something chewy and comforting.

Lemon-Herb Couscous

A light, zesty side that complements the richness of the Alfredo without stealing the spotlight.

Simple Arugula Salad

A peppery, fresh contrast to the warm and creamy elements of the dish. Just olive oil, lemon, and shaved Parmesan do the trick.

Roasted Red Pepper Dip

If you’re going for mezze vibes, serve a small dish of this alongside—it brings out the smoky notes of the chicken.

Pickled Onions or Cucumbers

Something sharp and vinegary cuts through the richness of the tahini-feta sauce perfectly.

Chili Oil Drizzle

For those who love heat, a touch of chili oil over the chicken takes this dish to the next level.

Crispy Chickpeas

They add a fun crunch and another protein boost. Season them with paprika or cumin to tie into the dish’s flavors.

White Wine (or Sparkling Water with Citrus)

Balance the boldness of the meal with something bright, clean, and refreshing to sip alongside.

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Storage Instructions

Leftovers hold up surprisingly well, especially the chicken and the roasted veggies. Here’s how to keep everything fresh:

• Chicken: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.
• Veggies: Keep them in a separate container to prevent sogginess. Re-crisp in the oven or air fryer for best texture.
• Feta-Tahini Cream: Store in a jar or sealed container in the fridge for up to 5 days. Stir before serving—add a splash of warm water if it thickens too much.
• Freezing: The chicken and veggies can be frozen for up to 2 months, but the sauce is best made fresh due to dairy separation.

For easy meals later, portion everything into individual containers with a scoop of sauce on the side.

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Estimated Nutrition (per serving, based on 4 servings)

• Calories: ~530
• Protein: 39g
• Fat: 28g
• Saturated Fat: 7g
• Unsaturated Fat: 17g
• Carbohydrates: 30g
• Fiber: 6g
• Sugar: 4g
• Cholesterol: 90mg
• Sodium: 720mg

This recipe offers a well-rounded mix of lean protein, healthy fats, and fiber-rich veggies—making it both indulgent and balanced. Adjust portion sizes based on your goals or dietary needs.

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Frequently Asked Questions

How spicy is smoked paprika?

Smoked paprika is more smoky than spicy. It has a deep, earthy flavor with little to no heat. If you prefer a spicy kick, add a pinch of cayenne or chili flakes.

Can I make this recipe dairy-free?

Yes! Use dairy-free feta and yogurt alternatives (like almond or coconut-based) for the sauce. The flavor will still be rich and creamy with tahini as the base.

What if I don’t have tahini?

You can substitute cashew butter, almond butter, or even hummus in a pinch. Each one brings a slightly different taste but still blends well with the feta.

Can I grill the chicken instead of pan-cooking?

Absolutely. Grilling adds extra smokiness and works great for summer meals. Just make sure to oil the grill grates and cook until the chicken reaches 165°F.

Can I make this vegetarian?

Yes! Swap the chicken for tofu, tempeh, or even grilled halloumi. Chickpeas also work beautifully in the paprika spice blend.

Is the sauce served hot or cold?

The feta-tahini cream is best served slightly cool or at room temperature—it contrasts nicely with the warm chicken and veggies.

How can I make the sauce smoother?

Blend it in a food processor or with an immersion blender. This gives you a silky, restaurant-style finish with zero lumps.

Can I prep this ahead for meal prep?

Definitely. Make all components in advance and store separately. Reheat the chicken and veggies before serving, and give the sauce a quick stir to loosen it up.

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Conclusion

This Smoked Paprika Chicken Alfredo with Feta-Tahini Cream & Crispy Brussels-Potato Combo Wedges is a bold and satisfying meal that delivers flavor and texture in every bite. Whether you’re cooking for friends or just spicing up a weeknight dinner, this recipe feels special but comes together with pantry staples and a bit of roasting magic.

The smoky chicken, tangy-smooth cream, and crisp veggies all play their part, and the beauty is how customizable it is to your taste or dietary needs. It’s hearty, wholesome, and definitely a dish you’ll come back to again and again.

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