This recipe combines two of the best recipes on The Rose Table – my killer alfredo sauce (which takes about ten minutes to make) and my perfect grilled chicken – topped with feta cheese and fresh oregano. This is a perfect summer dish in my book; it’s quick to make and it doesn’t heat up the house!
You’ll want to grill the chicken first when you start cooking the pasta. I like to cut chicken breasts into cutlets and season both sides with paprika, garlic powder, onion powder, sea salt, black pepper, and dried oregano, then I drizzle olive oil on top and rub in all the spices. Chicken turns out perfectly every time! For a full tutorial, read this article.
Once you’ve got your pasta cooked and chicken grilled, you are minutes away from a gourmet dinner! My alfredo sauce only takes a few minutes to make. It’s the perfect blend of garlic, cream, gruyere, and parmesan. I worried that the feta would overwhelm the dish but it complements it so beautifully!
This is one of those dishes where everyone at the table just nods silently at each other during dinner because it’s just too delicious to speak. The fresh oregano really adds a lot to this dish. It lightens it up quite a bit. I thought this combo would be good but it really exceeded my expectations. I will make this again and again!
Greek Chicken Alfredo
2 boneless skinless chicken breasts (plus paprika, garlic powder, onion powder, sea salt, black pepper, dried oregano, and olive oil)
1 pound pasta
1/2 cup unsalted butter
2 garlic cloves, minced
1 1/2 cups heavy whipping cream
1/2 tsp salt
1/4 tsp pepper
1 cup freshly grated parmesan cheese
1 cup freshly grated gruyere cheese
4 oz feta cheese block
4 oregano sprigs, chopped
- To grill the chicken breast: Preheat a charcoal or gas grill to about 350-375 degrees. Set your palm on each chicken breast and carefully run a knife through the center parallel to your hand to slice each breast in half for four thinner, faster cooking cutlets. Season chicken well on both sides with paprika, onion powder, garlic powder, dried oregano or dried thyme, sea salt, and freshly ground pepper. Drizzle cutlets with olive oil on both sides, rubbing the olive oil and spices in. Grill cutlets for 5 minutes per side or until internal temperature reaches 165 degrees. Cover with foil while you make the alfredo sauce.
- Boil a pot of salted water over high heat. Add pasta and cook according to package directions.
- While pasta is boiling, melt one stick (1/2 cup) unsalted butter in a large sauce pan or skillet with minced garlic over low heat. Add heavy whipping cream, salt, and pepper, and whisk until uniform in color.
- Add parmesan and grayed gruyere and whisk over low heat until cheesy is completely melted. (Be patient!)
- Add cooked pasta to sauce and stir to carefully coat the noodles with the sauce. Divide pasta into four bowls, then slice the chicken breast and fan the slices on top. Crumble feta cheese on top and sprinkle with fresh oregano.