Description
A creamy, flavorful pasta dish combining pesto chicken with spicy feta cream, parmesan, and crispy broccoli.
Ingredients
Scale
- 2 boneless chicken breasts, sliced
- 1 cup heavy cream
- 1/2 cup pesto
- 1/3 cup crumbled feta cheese
- 1/4 cup grated parmesan
- 2 cups broccoli florets, chopped
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- 1 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a pan and cook chicken until golden. Season with salt and pepper.
- Add pesto to the chicken and stir well. Remove from heat.
- In another pan, heat heavy cream and feta until smooth. Stir in red pepper flakes.
- Toss cooked pasta with the spicy feta cream sauce.
- Roast broccoli in the oven at 400°F for 10-12 minutes until crispy.
- Combine pasta, pesto chicken, and roasted broccoli. Top with parmesan.
- Serve immediately.
Notes
- Adjust red pepper flakes for desired spice level.
- Use fresh pesto for best flavor.
- Broccoli can be air-fried for extra crispiness.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop & Oven
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 4g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 125mg
Keywords: pesto chicken, alfredo pasta, spicy feta, broccoli crunch, creamy pasta