Description
This Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch is the ultimate flavor-packed dinner recipe. With juicy chicken, velvety Alfredo, bold pesto, and spicy feta cream topped with crispy roasted parmesan broccoli, it’s a creamy, savory, and spicy delight perfect for any pasta lover. Try this easy weeknight dinner idea with a gourmet twist.
Ingredients
1 lb chicken breasts
8 oz fettuccine pasta
1 ½ cups Alfredo sauce
⅓ cup pesto
½ cup feta cheese
¼ cup Greek yogurt
½ tsp red pepper flakes
2 cups broccoli florets
⅓ cup grated parmesan cheese
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
Instructions
1. Preheat oven to 425°F and line a baking sheet.
2. Toss broccoli florets with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes. In the last 5 minutes, sprinkle with parmesan.
3. In a blender, combine feta cheese, Greek yogurt, and red pepper flakes. Blend until smooth. Set aside.
4. Cook fettuccine according to package instructions. Reserve some pasta water, then drain.
5. Season chicken breasts with salt and pepper. In a skillet with 1 tbsp olive oil, sear chicken on both sides until golden and cooked through. Slice into strips.
6. In the same skillet, add Alfredo sauce and stir in pesto. Simmer for a few minutes until hot and creamy.
7. Toss the pasta in the Alfredo-pesto sauce. Plate with sliced chicken on top, dollops of spicy feta cream, and roasted broccoli.
8. Serve warm and enjoy every creamy, spicy, and crunchy bite.
Notes
Serve immediately for best flavor and texture.
Store components separately for up to 3 days for easy reheating.
Add extra red pepper flakes if you prefer more heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 105mg