Description
This Pesto Chicken Alfredo with Spicy Feta Cream and Parmesan Broccoli Crunch offers a delightful blend of creamy pesto chicken paired with a zesty feta sauce and a crunchy, cheesy broccoli topping, creating a perfect balance of flavors and textures in a comforting dish.
Ingredients
Scale
Pesto Chicken Alfredo
- 1 ½ cups mashed potatoes
- ¾ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 large eggs
- 2 tablespoons chopped green onions or chives
- ¼ teaspoon salt
- â…› teaspoon black pepper
- 1 tablespoon butter (optional, for greasing muffin tin)
- 1 cup cooked shredded chicken
- ½ cup prepared pesto sauce
- ¼ cup heavy cream or Alfredo sauce
Spicy Feta Cream
- ½ cup crumbled feta cheese
- 2 tablespoons sour cream or Greek yogurt
- 1 teaspoon red pepper flakes or to taste
- 1 tablespoon lemon juice
- Salt and pepper to taste
Parmesan Broccoli Crunch
- 2 cups broccoli florets, steamed until tender-crisp
- ¼ cup grated Parmesan cheese
- 2 tablespoons toasted breadcrumbs
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a non-stick muffin pan with butter or cooking spray to prevent sticking and ensure easy removal.
- Mix Base Ingredients: In a large mixing bowl, combine mashed potatoes, shredded mozzarella, grated Parmesan cheese, chopped green onions or chives, salt, and black pepper. Stir to blend the ingredients evenly.
- Add Eggs and Chicken Pesto Alfredo: Beat in the two eggs until just combined. Fold in the cooked shredded chicken, prepared pesto sauce, and heavy cream or Alfredo sauce, mixing gently to incorporate all flavors without overmixing.
- Fill Muffin Tin: Spoon the mixture into the prepared muffin tin, filling each cup about three-quarters full. Lightly press down to compact the mixture for even cooking and shape.
- Bake the Cups: Place the muffin tin in the preheated oven and bake for 20–25 minutes. Bake until the tops turn golden brown and the edges become crispy.
- Prepare Spicy Feta Cream: While baking, combine crumbled feta cheese, sour cream, red pepper flakes, lemon juice, salt, and pepper in a small bowl. Mix well until creamy. Adjust spice levels to your preference.
- Make Parmesan Broccoli Crunch: Toss steamed broccoli florets with olive oil, salt, pepper, grated Parmesan cheese, and toasted breadcrumbs. Set aside.
- Cool and Remove: Once baked, allow the pesto chicken Alfredo cups to cool in the pan for 5 minutes. Then, gently remove each cup using a knife or spatula.
- Serve: Plate the pesto chicken Alfredo cups, drizzle with spicy feta cream, and top with the Parmesan broccoli crunch for garnish and added texture. Serve warm and enjoy your flavorful meal.
Notes
- You can substitute mashed potatoes with a cauliflower mash for a lower-carb option.
- Make sure the pesto sauce is balanced in flavor; homemade pesto or high-quality store-bought both work well.
- Adjust the amount of red pepper flakes in the spicy feta cream according to your heat preference.
- To make these cups ahead, assemble and refrigerate them for up to 24 hours before baking.
- For a gluten-free version, omit breadcrumbs in the broccoli crunch or use gluten-free breadcrumbs.
