Description

This Creamy Greek Chicken Alfredo with Crispy Parmesan Broccoli Delight is a rich and flavorful pasta dish that combines tender seared chicken, velvety Alfredo sauce with a tangy Greek yogurt twist, and perfectly roasted broccoli topped with crispy Parmesan. Perfect for a comforting yet elevated dinner, this recipe balances creamy textures with bright lemon zest and aromatic herbs for a delightful meal.

Ingredients

Scale

Chicken

2 pieces Boneless Skinless Chicken Breasts
Salt, to taste
Black Pepper, to taste
1 teaspoon Dried Oregano
1 teaspoon Dill
2 tablespoons Olive Oil (for cooking)

Pasta

12 ounces Fettuccine Pasta (can substitute with penne or rigatoni)
Salt, for pasta water

Sauce

1 cup Heavy Cream
1 cup Parmesan Cheese (freshly grated, divided)
4 cloves Garlic (minced)
1 tablespoon Lemon Zest
1 cup Greek Yogurt

Vegetables

2 cups Broccoli Florets
2 tablespoons Olive Oil (for roasting)
Salt and Black Pepper, to taste
Half of the Parmesan Cheese (for broccoli topping)

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Instructions

Preheat and Prepare the Broccoli: Preheat your oven to 425°F (220°C). Spread broccoli florets evenly on a parchment-lined baking sheet. Drizzle with olive oil, season with salt, pepper, and sprinkle half of the grated Parmesan cheese on top. Roast for 20-25 minutes until tender and crispy around the edges.
Cook the Fettuccine: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve half a cup of pasta water before draining the pasta.
Sear the Chicken: Season the chicken breasts generously with salt, pepper, dried oregano, and dill. Heat olive oil in a skillet over medium-high heat. Place the chicken breasts in the skillet and sear for 5-6 minutes on each side until golden brown and fully cooked through. Remove from skillet and let rest before slicing.
Create the Creamy Alfredo Sauce: In the same skillet used for the chicken, reduce heat to medium and sauté the minced garlic for about 30 seconds until fragrant. Pour in the heavy cream and let it simmer gently for 2-3 minutes. Slowly whisk in the remaining Parmesan cheese until the sauce is smooth and creamy.
Finish the Sauce: Remove the skillet from heat and stir in the Greek yogurt and lemon zest to add tang and brightness. Adjust seasoning to taste with salt and pepper. Add reserved pasta water as needed to achieve desired sauce consistency.
Combine Everything Together: Add the drained fettuccine to the skillet with the Alfredo sauce and toss thoroughly to coat the pasta. Incorporate the sliced chicken and warm everything together over low heat for an additional minute to blend flavors.
Serve and Enjoy: Plate the creamy Greek Chicken Alfredo and garnish with the crispy Parmesan roasted broccoli. Optionally, top with fresh herbs for extra color and aroma. Serve immediately for best taste.

Notes

For a lighter option, substitute heavy cream with half-and-half and reduce the amount of Parmesan.
Use fresh Parmesan cheese for best flavor and melting quality in the sauce and broccoli topping.
Reserve pasta water carefully; it helps in adjusting sauce consistency without thinning flavor.
Allow chicken to rest after searing to retain juices and ensure tender slices.
Adding lemon zest at the end brightens the dish and balances the richness.
Broccoli can be swapped with other veggies like asparagus or green beans if preferred.