Description
This Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch is a restaurant-quality chicken dinner you can make at home. With creamy pesto Alfredo, spicy feta dip, and roasted parmesan broccoli, it’s the perfect balance of richness, spice, and crunch. Ideal for easy weeknight dinners, meal prep, or special occasions.
Ingredients
2 boneless chicken breasts
1 cup pesto sauce
1 cup heavy cream
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 cups broccoli florets
1 tablespoon olive oil (for chicken)
1 tablespoon olive oil (for broccoli)
1 tablespoon olive oil (for sauce)
1 teaspoon salt
1 teaspoon black pepper
1/2 cup crumbled feta cheese
1/3 cup Greek yogurt or sour cream
1/2 teaspoon chili flakes or 1 teaspoon hot sauce
Instructions
1. Season chicken breasts with salt, pepper, and olive oil. Grill in a hot skillet over medium-high heat for 6–7 minutes per side until golden and fully cooked. Let rest, then slice.
2. Toss broccoli with olive oil, garlic, salt, pepper, and grated Parmesan. Spread on a sheet pan and roast at 425°F (220°C) for 18–20 minutes until crispy.
3. In a saucepan, heat olive oil and sauté garlic. Add heavy cream and simmer. Stir in pesto and grated Parmesan. Whisk until smooth and thickened.
4. Blend feta, Greek yogurt, olive oil, and chili flakes or hot sauce in a food processor until smooth.
5. Plate with pesto Alfredo sauce, sliced chicken, a dollop of spicy feta cream, and crispy Parmesan broccoli.
Notes
Let the chicken rest before slicing to retain juices.
Use fresh basil pesto for the best flavor, but store-bought works too.
Blend the feta cream just before serving for the creamiest texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Chicken Dinners
- Method: Grilled & Roasted
- Cuisine: American-Mediterranean Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 4g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 135mg