This Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch is the kind of dinner that makes you want to cancel your takeout plans forever. Picture tender, grilled chicken breast with golden char marks nestled next to velvety Alfredo infused with pesto, a spicy feta cream that adds just the right zing, and a crunchy, oven-roasted broccoli topping dusted in Parmesan. It’s an explosion of flavor and texture in every bite.

This is your answer to the weeknight dinner rut—a plate that looks gourmet, tastes indulgent, and comes together without a complicated prep. Each element brings something bold and satisfying, making this meal feel like a restaurant-quality treat that just happens to be made right in your kitchen.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breast is ideal for this dish. It grills beautifully and pairs seamlessly with creamy sauces. However, if you’re after more richness, boneless thighs work just as well. Make sure your chicken is patted dry and seasoned well for the best sear and flavor.

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

Chicken Breasts – The star protein, grilled or seared until golden and juicy.

Fresh Pesto – Adds herby brightness to the Alfredo base and infuses the dish with Italian flair.

Alfredo Sauce – A creamy canvas made from butter, cream, and Parmesan; it’s rich and comforting.

Feta Cheese – Whipped into the cream for a tangy, spicy twist that balances the richness.

Red Pepper Flakes – Just enough heat to wake up your taste buds.

Broccoli Florets – Roasted until crispy on the edges, they bring crunch and a welcome bitterness.

Grated Parmesan – Sprinkled over broccoli for that crispy, umami topping.

Olive Oil & Garlic Powder – Used to season the broccoli for maximum flavor.

Salt & Black Pepper – Essential seasoning to tie it all together.

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

Step 1: Grill the Chicken

Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium-high heat for 5–6 minutes per side or until nicely charred and cooked through. Set aside to rest, then slice.

Step 2: Roast the Broccoli

Toss broccoli florets with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast at 425°F for 20 minutes, flipping halfway. In the last 5 minutes, sprinkle Parmesan over the florets to crisp up.

Step 3: Make the Spicy Feta Cream

In a small saucepan, melt a bit of butter and stir in crumbled feta and a splash of cream. Add red pepper flakes and stir until the mixture is smooth, creamy, and spicy. Set aside.

Step 4: Prepare the Pesto Alfredo

In a separate pan, heat butter and cream over medium heat. Stir in grated Parmesan and pesto. Cook until the sauce thickens slightly, stirring frequently. Adjust salt to taste.

Step 5: Assemble the Plate

Spread the spicy feta cream on your plate, top with sliced chicken, and spoon over the pesto Alfredo. Add a generous portion of the Parmesan broccoli on the side and finish with cracked black pepper.

How to Serve and Store Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch

Serve this dish warm, immediately after assembly to enjoy the contrast between the creamy sauces and the crisp broccoli. It pairs wonderfully with a simple side salad or even garlic bread if you’re going all in.

To store leftovers, place components in separate airtight containers. The chicken and sauces keep well in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream if needed to loosen the sauces. The roasted broccoli can be crisped back up in an oven or air fryer.

Frequently Asked Questions

What can I substitute for feta?

Goat cheese or cream cheese will work, though the flavor will be milder and less salty. Add a pinch of extra salt if needed.

Can I make this dish vegetarian?

Absolutely. Swap the chicken with grilled tofu or a plant-based chicken alternative. Keep the rest of the recipe the same.

Is this dish spicy?

The heat level is mild to moderate. Adjust red pepper flakes in the feta cream to control the spice level.

Can I make the sauces ahead of time?

Yes, both sauces can be made a day in advance. Reheat on low and whisk to restore smoothness before serving.

What pasta goes well with this?

Though this dish is served as a plated meal, you could pair the pesto Alfredo with penne, fettuccine, or even gnocchi if you want to stretch the meal.

Want More Chicken Dinner Ideas?

If you’re into flavorful weeknight meals like this, you’ll love these other chicken dishes packed with bold sauces and satisfying textures:

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time: Life with Jam on Pinterest.

And let me know in the comments how yours turned out! Did you char your chicken or bake it? Did you make it spicier or go mellow on the feta cream?

I love hearing your twists and kitchen adventures. Questions welcome—let’s help each other make dinner unforgettable.

Pesto Chicken Alfredo with Spicy Feta Cream & Parmesan Broccoli Crunch

Author: Jam Scott
Total Time: 40 minutes
Yield: 2 servings

Print Recipe

Description

A bold and comforting dinner that brings together grilled chicken, creamy pesto Alfredo, tangy spicy feta cream, and crispy Parmesan-topped roasted broccoli. It’s easy enough for weeknights but tastes like a gourmet feast.

Instructions

1. Season chicken breasts with salt, pepper, and olive oil. Grill over medium-high heat for 5–6 minutes per side until golden and cooked through. Set aside to rest, then slice.

2. Toss broccoli florets with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast at 425°F for 20 minutes, flipping halfway. In the last 5 minutes, sprinkle Parmesan on top and return to oven to crisp.

3. In a small saucepan, melt butter. Stir in crumbled feta, cream, and red pepper flakes. Cook until smooth and spicy. Set aside.

4. In another pan, heat butter and cream over medium heat. Stir in grated Parmesan and pesto. Cook until slightly thickened. Adjust seasoning as needed.

5. On a plate, spread spicy feta cream. Layer sliced grilled chicken on top. Spoon over pesto Alfredo sauce and serve with Parmesan broccoli on the side. Garnish with cracked black pepper.