Lorenzo Devereaux
Rich, creamy, and bursting with flavor, this Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch takes comfort food to a whole new level. Imagine tender grilled chicken resting over silky Alfredo pasta, paired with roasted broccoli topped with a savory parmesan crunch. The addition of a spicy feta cream sauce brings a bold kick that balances perfectly with the creamy pesto Alfredo.
This dish is a restaurant-worthy dinner you can make right at home, and it’s guaranteed to impress anyone at the table. It’s a harmony of textures and flavors—crispy, creamy, spicy, and cheesy all in one bite. Whether you’re cooking for family night, a romantic dinner, or just indulging yourself after a long day, this recipe is comfort food done right.
What Kind of Pasta Works Best for Pesto Chicken Alfredo?
For a hearty Alfredo dish like this, wide noodles such as fettuccine or tagliatelle are perfect. They catch the creamy pesto Alfredo sauce beautifully, ensuring each bite is coated with rich flavor. However, penne or rigatoni also work well if you prefer a shorter pasta shape that holds onto sauce inside their ridges.
Ingredients for the Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch
- Chicken Breasts or Thighs – Juicy, tender grilled chicken is the protein star of this dish.
- Fettuccine Pasta – Classic wide noodles that soak up the Alfredo sauce.
- Fresh Broccoli Florets – Roasted until lightly crisp, creating that irresistible crunch.
- Parmesan Cheese – Adds nutty depth and creates the golden topping for the broccoli.
- Heavy Cream – The base for the Alfredo sauce, giving it richness.
- Pesto Sauce – Infuses fresh basil and garlic flavor into the creamy Alfredo.
- Feta Cheese – Crumbled into a spicy cream sauce for a tangy, bold kick.
- Olive Oil – Helps roast the broccoli and grill the chicken with a golden sear.
- Garlic & Spices – Essential for seasoning the chicken, sauce, and broccoli for full flavor.
How To Make the Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch
Step 1: Prepare the Chicken
Season chicken breasts or thighs generously with salt, pepper, garlic powder, and a touch of paprika. Heat olive oil in a skillet and sear the chicken on both sides until golden brown and fully cooked. Let it rest before slicing into strips.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Add fettuccine pasta and cook until al dente. Drain, reserving about ½ cup of pasta water, which will help adjust the sauce’s consistency later.
Step 3: Make the Parmesan Broccoli Crunch
Toss broccoli florets with olive oil, garlic powder, salt, and pepper. Roast at 425°F until tender and lightly charred. Sprinkle parmesan cheese on top during the last few minutes for a crunchy golden finish.
Step 4: Whip Up the Pesto Alfredo Sauce
In a saucepan, warm heavy cream and stir in grated parmesan until melted and creamy. Add a few spoonfuls of pesto and stir until combined. If the sauce is too thick, thin it out with reserved pasta water.
Step 5: Create the Spicy Feta Cream
In a small skillet, melt a bit of butter and add minced garlic and red pepper flakes. Stir in crumbled feta cheese and a splash of cream. Whisk until smooth and slightly spicy, forming a rich side sauce for the dish.
Step 6: Assemble the Dish
Plate the pasta first, topping it with pesto Alfredo. Add sliced grilled chicken over the noodles, spoon the spicy feta cream to one side, and finish with a generous serving of parmesan broccoli crunch. Garnish with chopped parsley for freshness.
Serving and Storing Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch
This dish is best enjoyed hot and fresh, with the creamy pasta and grilled chicken straight off the skillet. If storing, place leftovers in airtight containers and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to revive the sauce. The broccoli is best reheated in the oven or air fryer to bring back its crispiness.
What to Serve With Pesto Chicken Alfredo?
Garlic Bread
A warm, buttery garlic bread is the perfect companion to soak up every bit of that creamy Alfredo and spicy feta sauce.
Caesar Salad
The crisp, tangy freshness of a Caesar salad balances out the richness of the pasta beautifully.
Bruschetta
Tomato, basil, and olive oil on toasted bread provide a refreshing bite that complements the creamy pasta.
Roasted Potatoes
For a heartier side, crispy roasted potatoes pair well with the grilled chicken and broccoli.
Caprese Salad
Slices of tomato, mozzarella, and basil drizzled with balsamic add a bright Italian touch.
Antipasto Platter
Olives, cured meats, and marinated veggies can turn this into a full Italian-style dinner spread.
White Wine
A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness and enhances the flavors.
Sparkling Water with Lemon
Keeps the meal light and refreshing while cleansing the palate.
Want More Pasta Dinner Ideas?
If you loved this Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch, you’ll definitely enjoy exploring these other comforting pasta creations:
- Garlic Parmesan Tortellini with Chicken and Broccoli for a cheesy, veggie-packed twist.
- Smoky Garlic Butter Chicken Pasta when you want something smoky, bold, and creamy.
- Creamy Garlic Penne Pasta for a quick and simple weeknight option.
- Marry Me Chicken Pasta if you’re craving romance and rich flavor in one bowl.
- Loaded Bacon Cheeseburger Alfredo Pasta for an indulgent, fun twist on a comfort classic.
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And let me know in the comments how yours turned out. Did you add more spice to the feta cream? Did you swap out the broccoli for another veggie?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter and enjoy bolder flavors.
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Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch
Equipment
- Large Skillet
- saucepan
- Baking sheet
- Mixing Bowl
Ingredients
- 2 chicken breasts or thighs
- 12 oz fettuccine pasta
- 3 cups broccoli florets
- 1 cup grated parmesan cheese
- 1.5 cups heavy cream
- 0.25 cup pesto sauce
- 0.5 cup crumbled feta cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 0.5 tsp red pepper flakes
- 0.5 tsp paprika
- Salt and pepper to taste
- 1 tbsp butter
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken with salt, pepper, garlic powder, and paprika. Heat olive oil in a skillet and sear both sides until golden brown and cooked through. Rest, then slice.
- Cook fettuccine pasta in salted boiling water until al dente. Drain, reserving ½ cup pasta water.
- Toss broccoli florets with olive oil, garlic, salt, and pepper. Roast at 425°F for 15–18 minutes until lightly charred. In the last few minutes, sprinkle parmesan cheese on top.
- For the Alfredo, heat heavy cream in a saucepan, add parmesan, and stir until melted. Mix in pesto sauce and thin with reserved pasta water if needed.
- For spicy feta cream, melt butter in a skillet with garlic and red pepper flakes. Stir in feta cheese and cream until smooth and slightly spicy.
- Assemble by plating pasta with pesto Alfredo, topping with chicken, spooning spicy feta cream on the side, and serving with parmesan broccoli crunch. Garnish with fresh parsley.