Description
A creamy and indulgent chicken alfredo pasta dish featuring flavorful pesto sauce, tender seasoned chicken breasts, and a spicy feta broccoli crunch for added texture and zest. This comforting meal combines fettuccine pasta with a rich blend of heavy cream, garlic, and parmesan cheese, balanced by a touch of crushed red pepper flakes and the freshness of broccoli, delivering a satisfying and well-rounded dinner perfect for four servings.
Ingredients
Scale
Protein
- 4 pieces Chicken Breasts (seasoned well)
Pasta
- 200 g Fettuccine or Linguine (whole wheat or gluten-free options also work)
Sauce & Dairy
- 120 ml Pesto Sauce (fresh is ideal)
- 100 ml Heavy Cream (or 75 g Cream Cheese)
- 100 g Feta Cheese (opt for full-fat for best texture)
- 60 g Grated Parmesan Cheese (optional for a lighter dish)
Vegetables & Aromatics
- 3 cloves Garlic, minced (garlic powder can be used as a substitute)
- 250 g Fresh Broccoli Florets (or asparagus as a substitute)
Seasoning
- 1 teaspoon Crushed Red Pepper Flakes (adjust to taste)
- 2 tablespoons Olive Oil (extra virgin for better taste)
- Salt
- Pepper
Instructions
- Prepare the chicken: Season the chicken breasts well with salt, pepper, and any preferred spices. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and set aside to rest.
- 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, usually around 8-10 minutes. Drain and set aside, reserving a small cup of pasta water.
- Sauté the broccoli and garlic: In the same skillet, add the remaining 1 tablespoon olive oil. Add minced garlic and sauté for 1 minute until fragrant. Add broccoli florets and cook for 4-5 minutes until tender-crisp. Season with salt, pepper, and crushed red pepper flakes. Remove from heat and crumble the feta cheese over the broccoli, mixing gently to combine and allow some feta melting.
- Prepare the Alfredo sauce: In a separate saucepan over low-medium heat, combine the pesto sauce and heavy cream (or cream cheese). Stir frequently until smooth and heated through, about 3-5 minutes. If the sauce is too thick, add reserved pasta water gradually to achieve desired consistency. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the drained pasta to the Alfredo sauce, tossing gently to coat all strands thoroughly. If desired, stir in grated Parmesan cheese for extra flavor and creaminess.
- Assemble the dish: Slice the cooked chicken breasts into strips. Plate the pesto Alfredo pasta and top with sliced chicken. Add the spicy feta broccoli crunch on the side or on top for a vibrant contrast in texture and flavor.
- Serve: Garnish with extra Parmesan or fresh basil if desired. Serve immediately while warm and enjoy your indulgent pesto chicken Alfredo with spicy feta broccoli crunch.
Notes
- Substitute broccoli with asparagus or green beans for variation.
- Use cream cheese instead of heavy cream for a thicker, tangier sauce.
- Adjust crushed red pepper flakes to control the spice level.
- For a dairy-free option, try coconut cream and skip the cheeses.
- Reserve some pasta water to help loosen the sauce if it becomes too thick.
- Use gluten-free pasta for a gluten-intolerant friendly meal.
