Description
A creamy and flavorful pasta dish featuring pesto chicken and spicy feta cream, topped with parmesan and crunchy broccoli.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 chicken breasts, diced
- 1 cup pesto sauce
- 1 cup heavy cream
- 1/2 cup feta cheese, crumbled
- 1/2 cup grated parmesan cheese
- 2 cups broccoli florets
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the fettuccine according to package instructions.
- In a skillet, heat olive oil over medium heat.
- Add the diced chicken and cook until browned.
- Stir in the pesto sauce and heavy cream.
- Mix in the crumbled feta and grated parmesan.
- Add the broccoli florets and simmer until tender.
- Combine the chicken mixture with the cooked fettuccine.
- Season with salt and pepper before serving.
Notes
- Adjust the spice level by adding more or less feta.
- Serve immediately for best texture.
- You can substitute other pasta types if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: pesto chicken alfredo, spicy feta cream, parmesan, broccoli crunch