Description

This Indulgent Pesto Chicken Alfredo with Spicy Feta Broccoli Crunch is a rich and flavorful pasta dish combining tender seasoned chicken breasts with al dente fettuccine or linguine, all tossed in a creamy pesto Alfredo sauce. The dish is complemented by a crunchy, spicy broccoli and feta topping, delivering a perfect balance of creamy, tangy, and spicy flavors in every bite.

Ingredients

Scale

Chicken

4 pieces Chicken Breasts, seasoned well

Pasta

200 g Fettuccine or Linguine (whole wheat or gluten-free options also work)

Sauce

120 ml Pesto Sauce (fresh is ideal)
100 ml Heavy Cream (or 75 g Cream Cheese)
3 cloves Garlic, minced (garlic powder can be used as a substitute)
1 teaspoon Crushed Red Pepper Flakes (adjust to taste)
60 g Grated Parmesan Cheese (optional)

Vegetables and Cheese Crunch

250 g Fresh Broccoli Florets (or asparagus as a substitute)
100 g Feta Cheese (opt for full-fat for best texture)

Others

2 tablespoons Olive Oil (extra virgin for better taste)
Salt, to taste
Pepper, to taste

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Instructions

Prepare the Chicken: Season the chicken breasts well with salt and pepper. Heat one tablespoon of olive oil in a skillet over medium heat. Cook the chicken breasts for about 6-7 minutes on each side or until fully cooked and golden brown. Remove from the skillet and let rest.
Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine or linguine according to package instructions until al dente. Drain and set aside.
Make the Alfredo Pesto Sauce: In the same skillet used for chicken, add another tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Add the heavy cream (or cream cheese) and pesto sauce, stirring continuously until smooth and creamy. Add crushed red pepper flakes, salt, and pepper to taste. Let simmer on low heat for 2-3 minutes.
Prepare the Spicy Feta Broccoli Crunch: Lightly steam or blanch the broccoli florets until bright green and slightly tender, about 2-3 minutes. Crumble the feta cheese finely. Toss the broccoli with feta, a pinch of crushed red pepper flakes, salt, and pepper to taste for a crunchy, spicy topping.
Combine Pasta and Sauce: Add the cooked pasta into the skillet with the Alfredo pesto sauce, tossing well to coat the noodles thoroughly. If desired, sprinkle grated Parmesan cheese and stir gently to combine.
Slice the Chicken: Slice the rested chicken breasts into thin strips or bite-sized pieces.
Serve: Plate the pesto Alfredo pasta, top with sliced chicken, then generously add the spicy feta broccoli crunch on top as garnish to add texture and flavor contrast. Serve immediately for best taste.

Notes

You can substitute cream cheese for heavy cream for a thicker sauce.
Adjust the amount of crushed red pepper flakes based on your spice preference.
Whole wheat or gluten-free pasta options keep the dish adaptable to dietary needs.
For a lighter version, omit the Parmesan cheese or use a reduced-fat variety.
If broccoli is unavailable, asparagus makes a great alternative.