Description
This Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch is a creamy, spicy, and savory dish that combines grilled chicken, a velvety pesto Alfredo sauce, tangy feta, and crispy roasted broccoli for a satisfying all-in-one dinner.
Ingredients
2 boneless chicken breasts
1 cup pesto sauce
1 cup heavy cream
1 cup feta cheese
1 teaspoon red pepper flakes
2 cloves fresh garlic
1 cup grated Parmesan cheese
3 cups broccoli florets
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Rub the chicken breasts with olive oil, salt, black pepper, and a light brush of pesto. Let marinate for 15 minutes.
2. Blend the feta cheese with a splash of cream, red pepper flakes, and garlic until smooth. Set aside.
3. Use a grill pan or outdoor grill on medium-high. Cook chicken 6–7 minutes per side until fully cooked and charred. Let rest and slice.
4. Toss broccoli with olive oil, salt, pepper, and Parmesan. Roast at 425°F for 20–25 minutes until golden and crisp.
5. Warm heavy cream in a saucepan, stir in pesto, and whisk in some spicy feta cream. Let it simmer gently.
6. On a plate, spoon the pesto Alfredo, layer sliced chicken on top, dollop spicy feta cream, and add a side of crispy broccoli.
Notes
Let the chicken rest for 5 minutes after grilling for juicier slices.
Don’t overcrowd the broccoli on the sheet pan—spread out for maximum crispiness.
Adjust the red pepper flakes to suit your spice preference—it intensifies as it blends into the cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling + Roasting
- Cuisine: Italian-Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 720mg
- Fat: 41g
- Saturated Fat: 17g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 44g
- Cholesterol: 125mg
Keywords: pesto chicken, feta Alfredo, broccoli side, grilled chicken pasta