Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch
Get ready to elevate your weeknight dinner with this Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch. Tender chicken breasts are seared with fragrant pesto, served over creamy Alfredo-coated fettuccine, and finished with a zesty, spicy feta cream. A side of Parmesan-crusted roasted broccoli brings a satisfying crunch. This is the ultimate easy dinner recipe, ideal for family meals, weeknight dinners, and comfort food ideas. If you love quick pasta recipes, chicken Alfredo twists, and homemade creamy dishes, this is your new favorite!
Equipment
- Skillet
- Baking sheet
- Pot for pasta
- Blender or Food Processor
Ingredients
Ingredients
- 2 chicken breasts
- 8 oz fettuccine pasta
- 1 cup Alfredo sauce
- 2 tbsp basil pesto
- 0.5 cup feta cheese
- 0.5 tsp red pepper flakes
- 2 cups broccoli florets
- 0.25 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 1 tbsp butter
- salt and black pepper to taste
Instructions
- Season chicken with salt, pepper, and pesto. Sear in olive oil until golden and fully cooked. Rest, then slice.
- Toss broccoli with olive oil, Parmesan, salt, and pepper. Roast at 400°F for 15 minutes until crispy.
- Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water.
- Blend feta cheese with cream and red pepper flakes until smooth.
- Toss drained pasta with Alfredo sauce in a skillet, using reserved water to loosen if needed.
- Plate pasta, top with sliced chicken, add a dollop of spicy feta cream, and serve with Parmesan broccoli.
Notes
1. Add extra red pepper flakes to the feta cream for more heat.
2. Reheat leftovers with a splash of milk or cream to keep the sauce smooth.
2. Reheat leftovers with a splash of milk or cream to keep the sauce smooth.
Nutrition
Calories: 560kcalCarbohydrates: 42gProtein: 38gFat: 24gSaturated Fat: 10gCholesterol: 95mgSodium: 720mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 60mgCalcium: 20mgIron: 15mg
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