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Chicken Alfredo is a classic dish that's always a hit at the dinner table, but this spin on it gives the traditional version a run for it's money. Who'd imagine a Greek and Italian dish marrying so well, it's literally the best of both worlds, Chicken Fettuccini Alfredo combined with Greek Chicken Souvlaki. What makes this dish keep its Italian roots is the Parmesan cheese, Italian herbs and of course Fettuccini Alfredo Pasta. As for the Greek side of this dish? The Marinated Greek Chicken, Feta Cheese, Dill Paste amongst other ingredients give it that perfect Grecian flair. Check out the video and recipe below and let us know what you think!

Greek Chicken Marinade:

  • While Milk Greek Yogurt
  • Half Squeezed Lemon
  • Red Wine Vinegar
  • Minced Garlic
  • Dill Paste
  • Olive Oil
  • Paprika
  • Pepper
  • Thyme
  • Salt

Mix ingredients together and pout over chicken breasts, refrigerate for 1-2 hours. Once marinated, pan sear chicken with olive oil and butter until cooked fully and brown on both sides.

Greek Alfredo Sauce:

  • Minced Garlic
  • Minced Onions
  • Chopped Yellow Pepper
  • Sliced Green Peppers
  • Sliced Red Peppers
  • Chicken Stock
  • Heavy Cream
  • Salt Italian
  • Seasoning
  • Pepper
  • Dill paste
  • Shredded Parmesan Cheese
  • Feta Cheese
  • Cherry Tomatoes
  • Baby Spinach

Boil Fettuccini Alfredo noodles in salted water until slightly tender, set aside.

Combine ingredients in the same pan chicken was seared in. Cook on med-low until creamy and begin to thicken. If you would like to thicken a little more, mix 1 tsp of cornstarch and 2 tablespoons of warm water until dissolved then add to sauce. Once sauce thickens, add red and green peppers, baby spinach and half squeezed lemon. Simmer for another 5 minutes then add cooked Alfredo Pasta. Add cherry tomatoes and simmer additional 10 minutes stirring often. Pan sear pita bread in butter (optional). Plate pasta, add chicken, top with crumbled feta and enjoy!

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