Mediterranean Chicken Broccoli Alfredo

Mediterranean Chicken Broccoli Alfredo

This Mediterranean twist on classic chicken Alfredo brings bright, wholesome ingredients together in a creamy, satisfying dish. Tender chicken breast, crisp-tender broccoli, sun-dried tomatoes, and garlic are tossed with fettuccine in a luscious homemade Alfredo sauce made with Parmesan, olive oil, and a Mediterranean touch. It’s the perfect comfort food that still feels light and fresh!

Time:

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

For the pasta:

8 oz fettuccine or linguine

Salt for pasta water

For the chicken:

2 boneless, skinless chicken breasts, sliced thin

1 tablespoon olive oil

1 teaspoon dried oregano

Salt and pepper, to taste

For the vegetables:

2 cups broccoli florets

½ cup sun-dried tomatoes (packed in oil), sliced

3 cloves garlic, minced

For the Alfredo sauce:

2 tablespoons olive oil or butter

1½ cups heavy cream

¾ cup grated Parmesan cheese

Zest of ½ lemon (optional for brightness)

Salt and black pepper, to taste

Optional: pinch of nutmeg or red pepper flakes

For garnish:

Fresh parsley or basil, chopped

Extra Parmesan for serving

Instructions:

Cook the Pasta and Broccoli:

Bring a large pot of salted water to a boil.

Add pasta and cook according to package instructions.

In the last 2 minutes of cooking, add broccoli florets.

Drain both and set aside, reserving ½ cup pasta water.

2. Cook the Chicken:

While pasta cooks, heat olive oil in a large skillet over medium heat.

Season chicken with oregano, salt, and pepper.

Sauté chicken until golden and fully cooked (about 4–5 minutes per side). Remove from skillet and set aside.

3. Sauté the Aromatics:

In the same skillet, add a bit more oil if needed.

Sauté garlic for 30 seconds until fragrant.

Add sun-dried tomatoes and stir for another minute.

4. Make the Alfredo Sauce:

Lower heat to medium-low. Add olive oil or butter to the skillet.

Pour in the cream and bring to a gentle simmer.

Stir in Parmesan cheese and lemon zest (if using), whisking until smooth and creamy.

Season with salt, pepper, and optional nutmeg or red pepper flakes.

5. Combine Everything:

Return chicken, pasta, and broccoli to the skillet.

Toss everything in the Alfredo sauce until well-coated. Add a splash of reserved pasta water if needed to loosen the sauce.

6. Serve:

Plate and top with chopped herbs and extra Parmesan.

Serve warm and enjoy!

Tips for Success:

Slice Chicken Thinly: Thin, even slices of chicken cook faster and stay juicy. Butterfly large breasts if needed.

Don’t Overcook Broccoli: Add it to boiling pasta water during the last 2 minutes to keep it bright green and tender-crisp.

Freshly Grated Parmesan is Key: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly.

Use Pasta Water Wisely: Reserve some before draining—it’s full of starch and helps emulsify the sauce for a silkier finish.

Stir Constantly When Making Sauce: Prevents cream from burning and ensures smooth consistency.

Variations:

Mediterranean Add-Ins:

Kalamata Olives: Add sliced olives for briny contrast.

Artichoke Hearts: Use marinated or canned, chopped and stirred in during the last few minutes.

Capers or Roasted Red Peppers: Add for tangy brightness and color.

Cheese Options:

Substitute part of the Parmesan with crumbled feta or Pecorino Romano for sharper flavor.

Add a dollop of ricotta on top when serving for extra richness.

Lighten It Up:

Swap heavy cream with half-and-half or a mix of milk and Greek yogurt (be careful not to boil).

Use zoodles (zucchini noodles) or chickpea pasta for lower carbs or gluten-free options.

Add Heat:

Mix in red pepper flakes or drizzle with chili oil for a spicy Mediterranean twist.

Go Veggie-Only:

Skip the chicken and double up on broccoli, sun-dried tomatoes, and artichokes for a vegetarian version.

Add sautéed mushrooms or spinach for even more flavor.

Q&A: Frequently Asked Questions

Q: Can I make this ahead of time?
A: Yes, you can prepare the sauce, chicken, and pasta ahead of time. Store them separately in the fridge and reheat gently together with a splash of milk or cream to loosen the sauce.

Q: Can I use store-bought Alfredo sauce?
A: You can, but homemade sauce gives you better control over flavor and texture. If using store-bought, enhance it with garlic, lemon zest, sun-dried tomatoes, or herbs for a Mediterranean upgrade.

Q: How do I make this dish gluten-free?
A: Use gluten-free pasta and ensure any store-bought sauces or ingredients (like Parmesan) are certified gluten-free.

Q: What other vegetables can I use?
A: Try spinach, zucchini, asparagus, or roasted red peppers. Most firm vegetables can be steamed or sautéed and folded in.

Q: Can I substitute the cream with something lighter?
A: Yes. Use half-and-half, evaporated milk, or a mixture of milk and a bit of cream cheese or Greek yogurt (stirred in off heat) for a lighter option.

Estimated Nutrition (Per Serving — Serves 4)

Nutrition may vary based on specific brands, portion sizes, and ingredient substitutions.

Conclusion:

Mediterranean Chicken Broccoli Alfredo brings together the comforting richness of a creamy Alfredo with the bright, sun-kissed flavors of the Mediterranean. Juicy chicken, tender broccoli, sun-dried tomatoes, and herbs all come together in a pasta dish that feels both indulgent and refreshing.

Whether you’re serving it as a weeknight family dinner or a dish to impress guests, this fusion favorite delivers flavor, texture, and a satisfying finish. Don’t forget the sprinkle of fresh herbs and extra Parmesan before serving!