Pesto Chicken & Broccoli Alfredo

Pesto Chicken & Broccoli Alfredo

Yield: 6 servings


  • 1½ lb boneless, skinless chicken breasts, sliced into bite-sized pieces
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 Tbsp extra virgin olive oil, divided 
  • 2 cups (~12oz) broccoli florets
  • 1 cup mushrooms, sliced (any variety)
  • 1½ Tbsp butter
  • 1 Tbsp minced garlic
  • 1½ cups heavy whipping cream
  • ¼ cup + 2 Tbsp fresh or bottled pesto sauce
  • ¾ cup finely shredded Italian-style cheese
  • 1 tsp crushed red pepper flakes (optional)


  1. Place sliced chicken breast in a bowl and coat with seasonings and 1 Tbsp of olive oil.
  2. Heat the balance (2 Tbsp) of the olive oil in a large skillet over medium heat. Add the chicken to the pan and sauté for 3 to 5 minutes until almost cooked through.
  3. Add the broccoli and mushrooms and sauté for an additional 3 to 5 minutes until broccoli is tender but still crisp. Turn heat down to lowest setting and cover skillet.
  4. In a medium saucepan, melt butter over medium-low heat and add the garlic, sautéing until the butter turns golden brown. Blend in the heavy cream, pesto, and shredded cheese, regularly stirring the sauce mixture until it reaches a gentle boil.
  5. Reduce heat and briefly simmer until sauce thickens.
  6. Pour the sauce over the chicken and broccoli in the skillet, blending and tossing all to combine. 
  7. Optional: Top with red pepper flakes and/or additional shredded cheese and serve with your favorite low-carb noodles.

Pesto Chicken & Broccoli Alfredo - Nutrition Label

Mary Paley

Fearless Dietitian; 30+ years as a professional dietitian; Master’s Degree in Nutrition and Dietetics at the MGH Institute of Health Professions; Lead research dietitian for several major pharmaceutical companies; Currently focused on health and wellness and the benefits of ketogenic diets for both obesity and diabetes management. MS, RDN, CDE, LD/N

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