Description

Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch brings together golden-seared chicken, herby pesto Alfredo, and crisp roasted broccoli. The spicy feta cream adds a bold twist to this comfort-food favorite.

Ingredients

1 lb chicken breast

8 oz fettuccine pasta

1/2 cup pesto sauce

1 cup heavy cream

1/2 cup crumbled feta cheese

1/2 tsp red pepper flakes

2 garlic cloves, minced

2 cups broccoli florets

2 tbsp olive oil

1/4 cup grated Parmesan cheese

Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss broccoli florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 18–20 minutes until golden at the edges.

2. Season chicken breasts with salt, pepper, and 1 clove minced garlic. Sear in a hot skillet with 1 tbsp olive oil for 5–7 minutes per side until fully cooked. Rest, then slice.

3. Cook fettuccine in salted water until al dente. Reserve 1/2 cup pasta water before draining.

4. In a blender, combine feta cheese, heavy cream, pesto, red pepper flakes, and remaining garlic clove. Blend until smooth.

5. Transfer sauce to a skillet and warm over medium heat. Add reserved pasta water a bit at a time to loosen if needed.

6. Toss drained pasta in the sauce until well coated.

7. Plate the pasta with sliced chicken on top and roasted broccoli on the side. Sprinkle Parmesan over the broccoli before serving.

Notes

Let the chicken rest for a few minutes before slicing to keep it juicy and flavorful.

Don’t skip roasting the broccoli—its crispness adds needed texture contrast.

Blend the feta cream until ultra-smooth to avoid clumps in the sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stove + Oven
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 620
Sugar: 4g
Sodium: 540mg
Fat: 36g
Saturated Fat: 17g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 4g
Protein: 39g
Cholesterol: 120mg

Keywords: pesto chicken Alfredo, spicy feta pasta, Parmesan broccoli