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.