Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch

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When pasta night meets flavor overload, you get this stunning Pesto Chicken Alfredo with Spicy Feta Cream and a side of crispy, cheesy Parmesan broccoli. Think silky Alfredo kissed with fresh pesto, grilled chicken that’s juicy and charred just right, and roasted broccoli florets coated in golden Parm crunch — all in one plate.

This dish is a triple-threat of bold, creamy, and crunchy. The spicy feta cream adds a little unexpected kick that balances the basil richness of the pesto, while the broccoli lends a nutty texture that makes every bite more interesting. Whether it’s a busy weeknight or a dinner to impress, this recipe delivers maximum satisfaction with minimal stress.

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What Kind of Pesto Should I Use?

Homemade is always best if you have the time — use fresh basil, pine nuts, garlic, Parmesan, and olive oil blended to perfection. But if you’re using store-bought, look for a refrigerated pesto with simple, fresh ingredients and no added sugar. It should smell like summer in a jar!

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Ingredients for the Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch

• Chicken breasts: Boneless, skinless, and grilled or pan-seared for juicy flavor.
• Pesto sauce: Basil-based, adding herby depth to the Alfredo.
• Fettuccine or linguine pasta: Wide noodles that cling to the creamy sauce beautifully.
• Feta cheese: Blended into cream for a spicy twist.
• Cream cheese or heavy cream: For a smooth, rich base in both Alfredo and feta sauces.
• Garlic: Adds aromatic warmth to the entire dish.
• Crushed red pepper flakes: For the spicy heat in the feta cream.
• Fresh broccoli florets: Roasted until crispy and tossed with Parmesan.
• Parmesan cheese: Used generously to bring nutty, savory crunch.
• Olive oil: Helps roast the broccoli and sear the chicken with golden edges.
• Salt and pepper: Essential seasonings to bring it all together.

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How To Make the Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch

Step 1: Roast the Parmesan Broccoli

Preheat your oven to 425°F. Toss broccoli florets with olive oil, salt, pepper, and grated Parmesan. Spread on a baking sheet and roast for 15–20 minutes until golden and crispy.

Step 2: Cook the Pasta

Boil a pot of salted water and cook fettuccine until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Step 3: Grill the Chicken

Season chicken breasts with salt, pepper, and a touch of olive oil. Grill or pan-sear over medium heat for 5–6 minutes per side or until cooked through. Slice into strips once rested.

Step 4: Make the Alfredo-Pesto Sauce

In a large skillet, heat olive oil and sauté minced garlic for 1–2 minutes. Stir in cream cheese or heavy cream, whisking until smooth. Add pesto and a splash of pasta water. Let simmer for 3–4 minutes until thickened.

Step 5: Prepare the Spicy Feta Cream

In a small blender or food processor, combine feta cheese, a splash of cream, and red pepper flakes. Blend until creamy and smooth. Adjust heat to taste.

Step 6: Combine Pasta and Sauce

Add the cooked pasta to the skillet with Alfredo-pesto sauce. Toss gently to coat evenly. Warm through for 1–2 minutes.

Step 7: Assemble and Serve

Plate the pasta topped with sliced chicken, a spoonful of spicy feta cream, and roasted Parmesan broccoli on the side. Finish with a sprinkle of Parmesan and extra red pepper flakes if desired.

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How to Store and Serve Pesto Chicken Alfredo

This dish tastes best freshly made, but it stores well, too. Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat the pasta and chicken gently in a skillet with a splash of cream or milk to loosen the sauce. The broccoli can be crisped back up in an oven or air fryer.

For serving, plate the pasta first, then layer on the sliced chicken and drizzle spicy feta cream over the top. Serve the Parmesan broccoli on the side for maximum crunch.

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What to Serve With Pesto Chicken Alfredo?

Garlic Breadsticks

Crispy on the outside, soft inside, and perfect for swiping up sauce.

Simple Arugula Salad

Peppery greens tossed with lemon vinaigrette cut through the richness.

Lemon Butter Asparagus

Bright, citrusy, and just the right amount of crisp-tender.

Crispy Polenta Cakes

A great texture contrast and a surprising twist on traditional sides.

Cherry Tomato Caprese

Fresh tomatoes, mozzarella, and basil match beautifully with the pesto profile.

Roasted Sweet Potatoes

Naturally sweet and savory, they balance out the feta spice.

Creamy Corn with Thyme

Comforting and subtle — works well with the Alfredo elements.

Herbed Couscous

Light and fluffy with parsley or mint — ideal if you want something grain-based.

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Want More Pasta Dishes That Hit Different?

If this creamy, spicy, and herby plate made you fall in love with pasta all over again, try these SavorQueen favorites next:

• Creamy Chicken Alfredo Gnocchi Skillet for pillowy bites drenched in sauce.
• Sun-Dried Tomato Pesto Pasta Bake if you love that oven-baked crisp.
• Garlic Butter Chicken with Rigatoni and Parmesan to stay in the creamy lane.
• Creamy Honey Pepper Chicken Mac and Cheese if you like spice and cheese turned way up.
• Cajun Shrimp with Garlic Butter Sauce for a seafood swap with bold heat.

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Save This Pin For Later

Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.

Did you put your own twist on it? Maybe added roasted red peppers or swapped broccoli for asparagus? I’d love to hear how it turned out—drop your ideas or questions in the comments!

Need more kitchen inspiration? Explore my latest meals and creative spins on comfort food at SavorQueen Recipes on Pinterest. You’ll find something new to crave every day.

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