Description
Greek Chicken Alfredo with Crispy Parmesan Broccoli is a creamy, Mediterranean-inspired pasta dish made with Greek-marinated chicken, a rich garlic-Parmesan Alfredo sauce, and crispy roasted broccoli. A perfect weeknight dinner with bold flavor and texture.
Ingredients
2 large chicken breasts
1 cup Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
12 ounces fettuccine pasta
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons butter
3 cups broccoli florets
1/2 cup panko breadcrumbs
1 tablespoon olive oil (for broccoli)
2 tablespoons grated Parmesan cheese (for broccoli)
Instructions
1. Combine Greek yogurt, olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Coat chicken breasts and marinate for 30 minutes.
2. Cook fettuccine in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
3. Heat a skillet over medium heat. Sear marinated chicken 6–8 minutes per side until cooked. Slice into strips.
4. In the same skillet, melt butter, add cream, simmer, then stir in Parmesan and pasta water. Toss in cooked pasta to coat.
5. Toss broccoli with olive oil, panko, and Parmesan. Roast on a baking sheet at 425°F for 20 minutes until golden and crispy.
6. Plate pasta, top with chicken strips, and serve broccoli on the side.
Notes
Let the chicken marinate at least 30 minutes for best flavor.
Use reserved pasta water to thin the Alfredo sauce to your liking.
For extra crunch, broil the broccoli for 1–2 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: Greek-Italian
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 4g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 135mg