Description
Discover how to make Pesto Chicken Alfredo with Spicy Feta Cream and Parmesan Broccoli Crunch. Elevate your dinner with this flavorful, easy-to-follow recipe guide.
Ingredients
- 2 boneless, skinless chicken breasts
- 8 ounce (227 g) s (226 grams) fettuccine pasta
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) prepared basil pesto
- 1/2 cup (120 ml) (125 grams) crumbled feta cheese
- 1/4 teaspoon (1 ml) red pepper flakes
- 1/2 cup (120 ml) (50 grams) grated Parmesan cheese
- 2 tablespoon s (30 ml) olive oil
- 2 cup (480 ml) s (200 grams) broccoli florets
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon (5 ml) garlic powder
- 1 tablespoon (15 ml) (15 grams) butter
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- Season the chicken breasts with salt, black pepper, and garlic powder.
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the chicken breasts to the skillet and cook for 6-7 minutes on each side until cooked through.
- Remove the chicken from the skillet and let it rest before slicing.
- In the same skillet, add the heavy cream, milk, and pesto.
- Stir and cook the mixture over medium heat until it begins to simmer.
- Add the cooked fettuccine to the pesto cream sauce and toss to coat.
- In a separate bowl, combine crumbled feta cheese and red pepper flakes.
- In another skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
- Add broccoli florets to the skillet and sauté for 5-6 minutes until tender and slightly charred.
- Sprinkle the broccoli with grated Parmesan cheese and stir to combine.
- Spread the broccoli mixture on a baking sheet.
- Bake in the preheated oven for 5-7 minutes until the Parmesan is golden and crispy.
- Slice the cooked chicken breasts.
- Serve the fettuccine pasta topped with sliced chicken, spicy feta cream, and Parmesan broccoli crunch.
Notes
- Allow chicken to rest for 5 minutes after cooking to keep it juicynKeep some pasta water to thin the pesto cream sauce if needednSpread broccoli evenly on the sheet for a crisp Parmesan topping
