Description
This Indulgent Greek Chicken Alfredo with Crispy Parmesan Broccoli is a rich and creamy pasta dish featuring tender seared chicken breasts, classic fettuccine tossed in a velvety Greek yogurt-enhanced Alfredo sauce, and perfectly roasted broccoli florets topped with crispy Parmesan. Bursting with Mediterranean-inspired herbs like oregano and dill, this comforting meal balances creamy indulgence with nutritious vegetables for a satisfying dinner in just 45 minutes.
Ingredients
Scale
Chicken & Seasoning
- 2 pieces Chicken Breasts (Tender, boneless skinless)
- 1 teaspoon Salt (To taste)
- 1 teaspoon Black Pepper (To taste)
- 1 teaspoon Oregano
- 1 teaspoon Dill
Pasta & Sauce
- 8 ounces Fettuccine Pasta (Classic choice for sauce cling)
- 1 cup Heavy Cream (No substitute recommended)
- 1 cup Parmesan Cheese (Freshly grated)
- 2 cloves Garlic (Minced)
- 1 tablespoon Lemon Zest
- 1/2 cup Greek Yogurt (Or sour cream)
Vegetables & Oils
- 2 cups Broccoli Florets (Nutritious addition)
- 2 tablespoons Olive Oil
Instructions
- Roast the Broccoli: Preheat your oven to 425°F (220°C). Spread the broccoli florets on a parchment-lined baking sheet, drizzle with olive oil, and season with salt, pepper, and half of the Parmesan cheese. Roast in the oven for 20-25 minutes until the broccoli is crisp and golden on the edges.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente, about 8-10 minutes. Before draining, reserve ½ cup of the pasta cooking water for later use in the sauce.
- Prepare the Chicken: Season the chicken breasts on both sides with salt, pepper, oregano, and dill. Heat a skillet over medium-high heat and sear the chicken for 5-6 minutes per side, until cooked through. Remove the chicken from the skillet and let it rest on a cutting board to retain juices.
- Make the Alfredo Sauce: In the same skillet, lower the heat to medium and sauté the minced garlic for about 30 seconds until fragrant. Pour in the heavy cream and let it simmer gently for 2-3 minutes. Whisk in the remaining Parmesan cheese until the sauce is melted and creamy.
- Finish the Sauce: Remove the skillet from heat and stir in the Greek yogurt and lemon zest to add tanginess and richness. Adjust seasoning with salt and pepper to taste. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
- Toss Pasta and Serve: Combine the cooked fettuccine with the Alfredo sauce, tossing thoroughly to coat each strand. Slice the rested chicken breasts and arrange them on top of the pasta. Serve immediately with the crispy roasted Parmesan broccoli on the side for a complete, indulgent meal.
Notes
- For best results, use freshly grated Parmesan cheese to ensure maximum flavor and creaminess in the sauce.
- Greek yogurt adds creaminess and tang without curdling; do not skip or substitute with low-fat yogurts.
- Resting the chicken after cooking keeps it juicy and tender.
- Reserve some pasta water as it helps to loosen the sauce and helps it cling to the pasta perfectly.
- Broccoli can be substituted with other vegetables like asparagus or green beans if preferred.
