Sweet, spicy, creamy, and perfectly charred—this Hot Honey Balsamic Chicken Alfredo brings together bold flavors in a dish that’s nothing short of crave-worthy. Each bite of tender chicken glazed in a sticky hot honey balsamic reduction is beautifully balanced by rich whipped feta and crispy Brussels sprouts chips on the side. It’s a dish that delivers comfort and restaurant-style presentation in one soul-satisfying plate.

The chicken is pan-seared for that gorgeous golden crust, then tossed in a sweet-spicy sauce that clings to every curve. Paired with garlicky alfredo and fluffy whipped feta, it transforms into a plate that checks every flavor box: sweet, tangy, creamy, and savory. Whether you’re cooking for your family or hosting a cozy dinner with friends, this recipe is a conversation starter.

Preparation Phase & Tools to Use

Before diving into the recipe, let’s talk tools. To get the most out of this dish, a few key items will elevate both flavor and efficiency:

Cast Iron Skillet or Nonstick Pan: Essential for achieving that beautiful caramelization on the chicken. A heavy-bottomed pan holds heat well and ensures even cooking.
Saucepan: For simmering the balsamic glaze and cooking the Alfredo sauce. Choose one with a heavy base to prevent scorching.
Blender or Food Processor: Crucial for whipping the feta into a creamy, spreadable consistency.

Baking Sheet: You’ll need this for crisping up the Brussels sprouts to get those irresistibly crunchy edges.
Mixing Bowls and Whisks: Ideal for preparing the whipped feta, seasoning blends, and tossing your sprouts with oil and salt.

A little preparation and the right gear will help everything come together smoothly. Now that your kitchen’s armed and ready, we’re off to a great start.

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

Every element in this dish plays a unique role in layering flavor and texture. Here’s what you need and why:

Chicken Breast or Thighs: The protein base of the dish. Choose boneless cuts for quick cooking and tender bites.
Hot Honey: Adds a sweet and spicy glaze that caramelizes beautifully over the chicken.

Balsamic Vinegar: Its tanginess balances the sweetness of the honey and deepens the overall flavor.
Garlic: Used generously in both the chicken glaze and Alfredo for depth and aroma.
Heavy Cream: The base for a silky Alfredo sauce.

Parmesan Cheese: Adds sharp, salty richness to the Alfredo.
Feta Cheese: Whipped into a creamy cloud to add a contrasting salty-tangy component.
Cream Cheese: Helps mellow and smooth the feta for that whipped texture.

Brussels Sprouts: Roasted until crisp, they add texture and a touch of earthy bitterness.
Olive Oil: Essential for roasting and sautéing.
Salt and Pepper: To enhance and balance all the flavors.

Fresh Parsley: Optional, for a pop of color and herby finish.

How To Make the Hot Honey Balsamic Chicken Alfredo with Whipped Feta & Crispy Brussels Chips

Step 1: Crisp the Brussels Chips

Preheat your oven to 400°F. Halve the Brussels sprouts and peel away the outer leaves. Toss them with olive oil, salt, and pepper. Roast for 15-20 minutes, turning once, until crispy and golden at the edges.

Step 2: Whip the Feta

In a blender or food processor, combine feta cheese, cream cheese, a splash of olive oil, and a pinch of black pepper. Blend until smooth and fluffy. Set aside in the fridge.

Step 3: Make the Alfredo Sauce

In a saucepan, heat olive oil and sauté minced garlic until fragrant. Pour in heavy cream and let it simmer for 2-3 minutes. Add grated Parmesan cheese and whisk until the sauce thickens and becomes creamy. Season to taste.

Step 4: Cook the Chicken

Season chicken pieces with salt and pepper. In a hot skillet with olive oil, sear them on each side until golden and cooked through. Remove and set aside.

Step 5: Prepare the Hot Honey Balsamic Glaze

In the same skillet, add balsamic vinegar, hot honey, and minced garlic. Simmer until the sauce reduces slightly and thickens. Return chicken to the skillet and toss to coat evenly in the sticky glaze.

Step 6: Assemble and Serve

Plate the whipped feta as a creamy base or side scoop. Add a generous portion of Alfredo pasta, top with glazed chicken, and scatter the crispy Brussels chips around. Garnish with parsley if using, and serve warm.

Best Way to Serve and Store This Dish

This dish is best served warm, right after cooking when the glaze is sticky, the Alfredo is creamy, and the Brussels chips are freshly crisped. For presentation, layer the whipped feta first, swirl the Alfredo pasta beside it, and crown the plate with the glazed chicken. Scatter the crispy Brussels chips for texture and contrast.

If you have leftovers, store each component separately in airtight containers. The whipped feta will stay fresh in the fridge for up to 5 days. Reheat the Alfredo gently over low heat with a splash of cream to restore smoothness. The chicken can be reheated in a skillet to re-glaze, and the Brussels can be re-crisped in an oven or air fryer.

Frequently Asked Questions

What can I substitute for hot honey?

If you don’t have hot honey, mix regular honey with a pinch of red pepper flakes or a splash of hot sauce. Adjust to your preferred spice level.

Can I use rotisserie chicken instead?

Yes, for a quick shortcut, shredded rotisserie chicken works well. Just skip the searing step and toss it directly in the glaze.

Is this dish gluten-free?

The dish can be made gluten-free by using gluten-free pasta and checking that your balsamic and cheese products are certified GF.

How can I make it vegetarian?

Swap the chicken for roasted cauliflower or chickpeas. The sauce and sides are already vegetarian-friendly.

Can I prepare any part of this ahead?

Absolutely. You can whip the feta, make the Alfredo, and roast the Brussels sprouts a day ahead. Reheat and assemble fresh for serving.

What type of pasta works best?

Fettuccine or linguine are great choices, but penne or rigatoni also work well for holding onto that rich Alfredo.

Want More Chicken Dinner Ideas?

If you’re loving this Hot Honey Balsamic Chicken Alfredo, here are more dinner recipes from Life With Olivia that bring flavor and creativity to your table:

Longhorn Parmesan Chicken — creamy, cheesy, and inspired by a steakhouse favorite.
Sweet Garlic Chicken in the Crockpot — a low-effort, full-flavor slow cooker win.

One-Pan Garlic Herb Chicken with Potatoes & Green Beans — an easy, complete meal for busy nights.
Chicken and Stuffing Casserole — comfort food at its coziest.
Texas Roadhouse Butter Chicken Skillet — buttery, savory, and unforgettable.

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Let me know in the comments how your plate turned out. Did you go heavier on the heat or mix in a smoky BBQ note? Did your feta whip up silky or tangy?

I love seeing how these dishes come alive in your kitchens. Share your photos and tips—your spin could inspire someone else’s new favorite.

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

Author: Olivia McKenney
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

This Hot Honey Balsamic Chicken Alfredo is a flavor-loaded dinner with glazed chicken, creamy whipped feta, and crispy Brussels chips. It balances sweet, spicy, savory, and creamy in one unforgettable plate — ideal for impressing guests or treating yourself to a restaurant-style dinner at home.

Instructions

1. Preheat oven to 400°F. Toss Brussels sprouts leaves with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 15-20 minutes until crisp.

2. In a blender or food processor, combine feta cheese, cream cheese, 1 tablespoon olive oil, and black pepper. Blend until smooth and fluffy. Chill until ready to use.

3. Heat 1 tablespoon olive oil in a saucepan. Add minced garlic and sauté until fragrant. Pour in heavy cream and bring to a low simmer. Add Parmesan cheese and whisk until creamy. Season with salt and pepper.

4. Season chicken with salt and pepper. In a skillet with 1 tablespoon olive oil, sear chicken on both sides until golden and cooked through. Set aside.

5. In the same skillet, add balsamic vinegar, hot honey, and garlic. Simmer until reduced and sticky. Return chicken to the skillet and coat in glaze.

6. Cook pasta according to package instructions. Drain and toss with Alfredo sauce.

7. Plate whipped feta, followed by pasta, glazed chicken, and crispy Brussels. Garnish with parsley if desired. Serve hot.