Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch
A delicious and comforting pesto chicken alfredo that combines creamy sauce, spicy feta cream, and crunchy parmesan broccoli.
Ingredients
For the Pesto Chicken
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces Thighs are juicier, but breasts can be used for a leaner option.
- 3 tbsp prepared basil pesto Store-bought or homemade.
- 1 tbsp olive oil for chicken Good quality oil enhances flavor.
- to taste salt & pepper Freshly cracked pepper is recommended.
For the Broccoli Crunch
- 1 large head broccoli, cut into florets About 1 lb/450g.
- 2 tbsp olive oil for roasting broccoli
- 3 cloves garlic, minced Fresh garlic is best.
- 1/4 cup Parmesan cheese, grated For broccoli topping.
For the Alfredo Sauce
- 1/2 cup Parmesan cheese, grated Freshly grated is worth it.
- 1.5 cups heavy cream Full-fat for creaminess.
- 1/2 cup chicken or veggie broth To balance the sauce.
- 2 tbsp unsalted butter For added silkiness.
For the Spicy Feta Cream
- 6 oz feta cheese, crumbled Good sheep's feta is preferred.
- 1/4 cup heavy cream For blending with feta.
- 1/2 to 1 tsp red pepper flakes Adjust for spice preference.
For Garnishing
- to taste fresh basil High encouraged for flavor.
- to taste extra chili flakes Optional for serving.
Instructions
Crisp Up the Broccoli
- Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil, minced garlic, salt, and pepper. Scatter on a lined baking sheet. Roast for 15 minutes, then sprinkle with Parmesan and roast for an additional 5–10 minutes until golden.
Brown the Pesto Chicken
- Toss chicken pieces with pesto, olive oil, salt, and pepper. Heat a large skillet over medium-high; add the chicken and cook until golden and fully cooked, about 6–8 minutes. Move chicken to a bowl.
Blend Up Spicy Feta Cream
- In a blender, whip together feta, 1/4 cup heavy cream, and desired red pepper flakes until smooth.
Bring the Alfredo to Life
- In the same skillet, melt butter, then add minced garlic for 30 seconds. Pour in rest of the cream and broth, bring to a simmer. Gradually whisk in Parmesan until melted and creamy, then fold in the spicy whipped feta cream.
Assemble and Serve
- Fold the golden pesto chicken into the creamy alfredo sauce, serve in bowls topped with crispy Parmesan broccoli, fresh basil, and extra chili flakes if desired.
Notes
Let leftovers cool and store in airtight containers. Will keep in the fridge for up to 3 days. Reheat gently with a splash of broth to restore creaminess.