Description
This Indulgent Pesto Chicken Alfredo with Spicy Feta & Broccoli Crunch is a creamy, flavorful pasta dish combining tender chicken, a luscious homemade-style Alfredo sauce enhanced with pesto, and a spicy feta cream topping. Paired with crispy roasted Parmesan broccoli, it offers a delightful blend of textures and tastes, ready in just 30 minutes, perfect for an impressive yet easy meal.
Ingredients
Scale
Pasta
- 8 ounces Fettuccine or Linguine (Any pasta shapes can be used if preferred)
Protein
- 2 pieces Chicken Breasts (Substitute with turkey or tofu for vegetarian option)
Sauce
- 1 cup Heavy Cream or Cream Cheese (Use light cream or plant-based alternatives for lower calories)
- 1/2 cup Pesto Sauce (Homemade with basil brings the best results)
- 2 cloves Garlic, minced (Sub garlic powder if necessary)
Toppings
- 1 cup Feta Cheese (Use goat cheese for a twist)
- 1 teaspoon Crushed Red Pepper Flakes (Adjust according to taste)
- 1/4 cup Grated Parmesan Cheese (Use nutritional yeast for a vegan option)
Vegetables & Oils
- 2 cups Fresh Broccoli Florets (Substitute with asparagus or green beans if desired)
- 2 tablespoons Olive Oil (Avocado oil can be used as an alternative)
Seasoning
- Salt, to taste
- Pepper, to taste
Instructions
- Roast the Broccoli: Preheat your oven to 425°F (220°C). Toss the broccoli florets in olive oil, salt, and pepper to coat evenly. Spread them out on a baking sheet in a single layer, then sprinkle grated Parmesan over the top. Roast in the oven for 15 to 20 minutes until the broccoli becomes crispy and golden.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package instructions until al dente, about 8 to 10 minutes. Before draining, reserve half a cup of the pasta cooking water to help adjust sauce consistency later.
- Prepare the Chicken: Season the chicken breasts generously with salt and pepper. Heat olive oil in a skillet over medium-high heat, then sear the chicken for 5 to 6 minutes on each side until fully cooked through with no pink inside. Remove from the pan and let rest before slicing thinly.
- Make the Alfredo Sauce: Using the same skillet, add a bit more olive oil if needed and sauté the minced garlic until fragrant, about 1 minute. Reduce heat to low and pour in the heavy cream or cream cheese, stirring continuously to create a smooth base for about 2 to 3 minutes.
- Add Pesto and Thicken: Stir in the pesto sauce along with the reserved pasta water. Allow the mixture to simmer gently for 3 to 4 minutes, stirring frequently, until it thickens to a creamy consistency suitable for coating the pasta.
- Prepare Spicy Feta Cream: In a blender, combine the crumbled feta cheese, a splash of cream (or remaining cream), and crushed red pepper flakes. Blend until smooth, tasting and adjusting the spice level as desired.
- Toss Pasta with Sauce: Add the drained pasta directly to the Alfredo sauce in the skillet. Gently toss and stir over low heat for 1 to 2 minutes to coat all noodles evenly and warm through.
- Assemble and Serve: Plate the creamy pesto Alfredo pasta, top with the sliced seared chicken breasts, and add dollops of the spicy feta cream on top. Serve alongside the crispy roasted Parmesan broccoli for a satisfying, indulgent meal.
Notes
- Use turkey or tofu instead of chicken for a different protein or vegetarian option.
- Substitute heavy cream with light cream or plant-based alternatives to reduce calories.
- For a vegan version, use nutritional yeast in place of Parmesan and a vegan cream substitute.
- Adjust the red pepper flakes to control spice intensity in the feta cream.
- Reserve pasta water to help loosen the Alfredo sauce if it becomes too thick.
- Let the chicken rest after cooking to retain juices and ensure tenderness.
- Any pasta shape can be used depending on preference.
