Herbed Greek Chicken Alfredo with Roasted Garlic Feta Cream & Crispy Parmesan Cauliflower

Herbed Greek Chicken Alfredo with Roasted Garlic Feta Cream & Crispy Parmesan Cauliflower

 Indulge in a sophisticated culinary experience that bursts with Mediterranean flavors and delightful textures! Featuring tender lemon-thyme grilled chicken alongside perfectly crispy roasted cauliflower wedges in a golden Parmesan crust. Everything is sumptuously coated in a rich, creamy Alfredo base, uniquely blended with a luscious roasted garlic whipped feta cream. A final flourish of bright lemon dill dust and delicate feta snow adds the perfect aromatic and fresh finish.

Yields: 2-3 servings

Prep time: 30 minutes (plus chicken marinating time & garlic roasting)

Cook time: 35-40 minutes

Ingredients

Lemon-Thyme Grilled Chicken:

450g boneless, skinless chicken breasts or thighs, cut into 2.5 cm (1-inch) bite-sized pieces

2 tbsp olive oil

4 cloves garlic, minced

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp fresh thyme leaves, chopped

1 tsp dried oregano

Salt & freshly cracked black pepper to taste

Crispy Roasted Cauliflower Wedges in Parmesan Crust:

1 medium head cauliflower, cut into 2.5 cm (1-inch) thick wedges or large florets

2 tbsp olive oil

4 cloves garlic, minced

120 ml (½ cup) grated Parmesan cheese

Salt & freshly cracked black pepper to taste

Sauce: Roasted Garlic Feta Cream Alfredo:

For Roasted Garlic:

1 whole head garlic

1 tbsp olive oil

For Roasted Garlic Whipped Feta:

115g (4 oz) block feta cheese, crumbled

60 ml (¼ cup) plain full-fat Greek yogurt

Squeezed pulp from 1 head roasted garlic

1 tbsp fresh lemon juice

1 tbsp olive oil

For Creamy Alfredo Base:

2 tbsp unsalted butter

3 cloves garlic, minced

350 ml (1 ½ cups) heavy cream

240 ml (1 cup) grated Parmesan cheese

Salt & freshly cracked black pepper to taste

Garnish:

For Lemon Dill Dust:

1 tsp lemon zest

1 tbsp fresh dill, very finely chopped (almost minced)

60 ml (¼ cup) crumbled feta cheese (for Feta Snow, or grate finely)

Instructions

Prepare Roasted Garlic (Do this first!)

Preheat your oven to 200°C (400°F).

Cut off the top 0.5 cm (¼ inch) of the whole garlic head to expose the cloves. Drizzle with 1 tablespoon olive oil. Wrap in foil and roast in the preheated oven for 30-40 minutes, or until cloves are very soft and golden. Let cool, then squeeze the soft garlic pulp from the cloves.

Prepare Crispy Roasted Cauliflower Wedges in Parmesan Crust

While the garlic roasts, line a large baking sheet with parchment paper.

In a large bowl, toss the cauliflower wedges with 2 tablespoons olive oil, 4 cloves minced garlic, 120 ml (½ cup) grated Parmesan cheese, salt, and pepper. Ensure everything is well coated.

Spread the cauliflower in a single layer on the prepared baking sheet (do not overcrowd!). Roast for 25-30 minutes, or until tender-crisp and the edges are deeply golden and crispy.

Prepare Lemon-Thyme Grilled Chicken

While the cauliflower roasts, in a bowl, toss chicken bites with 2 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp lemon zest, fresh thyme, dried oregano, salt, and pepper. Let marinate at room temperature for at least 15 minutes.

Heat a grill pan or large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and nicely browned with grill marks/slight char. Remove chicken from skillet and set aside.

Prepare Roasted Garlic Whipped Feta

In a food processor or using an immersion blender, combine the crumbled feta cheese, plain Greek yogurt, the squeezed roasted garlic pulp, 1 tbsp fresh lemon juice, and 1 tbsp olive oil.

Process until the mixture is completely smooth and creamy, scraping down the sides as needed. This usually takes 2-3 minutes. Set aside.

Prepare Creamy Alfredo Base & Blend with Feta Cream

In a large skillet or saucepan, melt 2 tablespoons unsalted butter over medium heat.

Add 3 cloves minced garlic and sauté for about 30 seconds until fragrant.

Pour in 350 ml (1 ½ cups) heavy cream and bring it to a gentle simmer, stirring occasionally.

Gradually whisk in 240 ml (1 cup) grated Parmesan cheese, a handful at a time, until the cheese is melted and the sauce is smooth and creamy. Season with salt and freshly cracked black pepper to taste.

Now, add all of the prepared Roasted Garlic Whipped Feta to the Alfredo sauce. Whisk gently until fully blended and the sauce takes on a beautiful creamy hue with a distinct garlicky, tangy flavor. Keep warm over very low heat.