Tuscan Garlic Chicken Alfredo with Cheesy Broccoli and Roasted Red Pepper Mushroom Pesto
This Mediterranean-style twist on classic Alfredo brings together juicy Tuscan-herb chicken, a silky garlic Parmesan sauce, roasted red pepper–mushroom pesto, and cheesy broccoli. It’s cozy, vibrant, and loaded with texture — an elegant one-pan pasta perfect for weeknights or special dinners.
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Serves: 3–4
Ingredients
For the Chicken
2 chicken breasts
1 tbsp olive oil
1 tsp dried Italian herbs (basil, oregano, thyme)
½ tsp garlic powder
Salt & pepper, to taste
For the Alfredo Sauce
2 tbsp olive oil
3 cloves garlic, minced
¾ cup light cream or half-and-half
½ cup grated Parmesan cheese
¼ cup chicken broth
½ tsp dried basil
¼ tsp crushed red pepper flakes
Salt and pepper, to taste
For the Cheesy Broccoli
1 cup small broccoli florets
¼ cup shredded mozzarella or cheddar
Salt, to taste
For the Roasted Red Pepper Mushroom Pesto
1 red bell pepper
½ cup cooked mushrooms
¼ cup walnuts or almonds
1 small garlic clove
¼ cup olive oil
2 tbsp Parmesan cheese
½ tsp lemon juice
Salt and pepper, to taste
For the Pasta
250g (8 oz) fettuccine or tagliatelle
½ cup reserved pasta water
Instructions
1. Cook the Pasta
Boil salted water and cook fettuccine until al dente.
Reserve ½ cup of pasta water, then drain and set aside.
2. Prepare the Chicken
Season chicken with herbs, garlic powder, salt, and pepper.
Heat olive oil in a skillet over medium-high heat.
Cook chicken 4–5 minutes per side until golden and cooked through.
Transfer to a plate and keep warm.
3. Make the Roasted Red Pepper Mushroom Pesto
In a food processor, blend roasted red pepper, mushrooms, nuts, garlic, olive oil, Parmesan, lemon juice, salt, and pepper until smooth and creamy.
Taste and adjust seasoning. Set aside.
4. Make the Cheesy Broccoli
Steam or blanch broccoli until tender (3–4 minutes).
Toss with shredded mozzarella or cheddar while warm so it melts slightly. Set aside.
5. Make the Alfredo Sauce
In the same pan used for chicken, melt butter over medium heat.
Add garlic and saute for 30 seconds until fragrant.
Stir in chicken broth and cream.
Simmer 2–3 minutes, then add Parmesan, basil, and red pepper flakes.
Whisk until smooth and slightly thickened.
6. Assemble Everything
Add cooked pasta to the skillet and toss to coat in the creamy sauce.
Add a few spoonfuls of the roasted red pepper mushroom pesto and swirl it through for color and smoky flavor.
Slice chicken and layer it over the pasta.
Top with cheesy broccoli.
7. Serve
Drizzle a little extra pesto on top, sprinkle with Parmesan, and garnish with fresh basil or parsley.
Serve warm with lemon wedges on the side.
Tips
Use whole-grain pasta or chickpea fettuccine for a healthier option.
The roasted red pepper mushroom pesto can be made ahead and stored for 5 days.
Add spinach or sun-dried tomatoes for extra Tuscan flair.
Serving Suggestion
Serve with:
Garlic herb flatbread or ciabatta
A fresh arugula salad with balsamic glaze
Frequently Asked Questions
Q: Can I make this vegetarian?
Yes! Skip the chicken and double the mushrooms — it’s delicious that way.
Q: Can I use jarred pesto instead?
You can, but the homemade red pepper mushroom pesto gives this dish its unique Tuscan flavor.
Q: How do I store leftovers?
Keep refrigerated for up to 3 days. Reheat gently with a splash of milk or broth.
Nutritional Information
Calories: ~620
Protein: 38g
Carbs: 52g
Fat: 28g
Fiber: 4g