Description
A creamy and flavorful Pesto Chicken Alfredo topped with spicy feta cream and crunchy Parmesan broccoli, perfect for a comforting meal.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 chicken breasts, sliced
- 1 cup pesto sauce
- 1 cup heavy cream
- 1/2 cup feta cheese, crumbled
- 1/2 cup grated Parmesan cheese
- 2 cups broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and add the sliced chicken. Season with salt and pepper, and cook until golden brown and cooked through.
- Stir in the pesto sauce and heavy cream, mixing well to combine.
- Add the cooked fettuccine to the skillet and toss to coat in the sauce.
- In a separate pan, steam the broccoli until tender, then toss with Parmesan cheese.
- For the spicy feta cream, blend feta cheese with a little olive oil and red pepper flakes until smooth.
- Serve the pasta topped with spicy feta cream and Parmesan broccoli crunch.
Notes
- Feel free to adjust the spice level of the feta cream to your preference.
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.
- This dish can be made ahead and reheated, but the broccoli may lose some crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Pesto Chicken Alfredo, Spicy Feta Cream, Parmesan Broccoli, Comfort Food