Description

This Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch is a creamy pasta recipe loaded with basil pesto, juicy chicken, roasted Parmesan broccoli, and spicy feta dollops. Perfect for easy weeknight dinners or impressive weekend meals, it’s a high-protein comfort dish that blends classic alfredo with Mediterranean flair.

Ingredients

2 boneless skinless chicken breasts

2 tablespoons olive oil

Salt and black pepper to taste

8 oz fettuccine pasta

1 1/2 cups heavy cream

2 tablespoons butter

1 cup grated Parmesan cheese

1/3 cup basil pesto

1/2 cup crumbled feta cheese

1/2 teaspoon crushed red pepper flakes

2 garlic cloves, minced

2 cups broccoli florets

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Instructions

1. Season chicken breasts with salt and pepper, then sear in olive oil over medium-high heat until golden and cooked through. Set aside.

2. Toss broccoli florets with olive oil and Parmesan, roast at 425°F until crisp and caramelized.

3. Cook fettuccine in salted water until al dente, drain and set aside.

4. In a clean pan, melt butter and cook minced garlic briefly. Add cream, simmer, then stir in Parmesan and pesto.

5. Blend feta with olive oil and red pepper flakes until smooth for the spicy cream.

6. Slice cooked chicken, return it to the Alfredo sauce with pasta, and toss gently.

7. Plate pasta, top with roasted broccoli, dollop spicy feta cream, and serve hot.

Notes

Use thighs instead of breasts for a juicier texture.

Roast broccoli separately to maintain its crunch.

Add a splash of pasta water to adjust sauce consistency if needed.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop & Roasting
Cuisine: American, Italian

Nutrition

Serving Size: 1 plate
Calories: 720
Sugar: 3g
Sodium: 590mg
Fat: 46g
Saturated Fat: 23g
Unsaturated Fat: 18g
Trans Fat: 0.2g
Carbohydrates: 45g
Fiber: 3g
Protein: 38g
Cholesterol: 145mg