Name: Spinach-Artichoke Greek Chicken Alfredo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 chicken breasts; 1 tablespoon olive oil; Salt and pepper to taste; 2 cups spinach (chopped); 1/2 cup artichoke hearts (chopped); 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 cup shredded mozzarella cheese; 1 tablespoon garlic (minced); 1 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes (optional); 1/2 cup chicken broth; 8 oz fettuccine pasta; 2 cups broccoli florets; 1 tablespoon olive oil; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; 1 tablespoon butter; 1/2 cup mushrooms (sliced); 1/4 cup heavy cream; 1 tablespoon fresh basil (chopped); Salt and pepper to taste

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Craving a restaurant-worthy dinner at home? This Spinach-Artichoke Greek Chicken Alfredo recipe is a Creamy Pasta Delight that combines tender chicken, vibrant spinach, tangy artichokes, and a luscious Alfredo sauce, elevated with crispy Parmesan broccoli and a decadent mushroom basil cream. Perfect for weeknight dinners or special occasions, this dish is a flavor-packed masterpiece. With Spinach-Artichoke Greek Chicken Alfredo, you’ll create a meal that’s as comforting as it is impressive!

Why You’ll Love Spinach-Artichoke Greek Chicken Alfredo

I’m absolutely in love with this Spinach-Artichoke Greek Chicken Alfredo because it’s a Creamy Pasta Delight that brings together the best of creamy, savory, and crispy textures. The rich Alfredo sauce, infused with spinach and artichokes, pairs perfectly with juicy chicken and tender pasta, while the roasted broccoli adds crunch and the mushroom cream adds indulgence. It’s versatile, satisfying, and ideal for cozy family meals or entertaining guests!

Ingredients for Spinach-Artichoke Greek Chicken Alfredo

Here’s what you’ll need for Spinach-Artichoke Greek Chicken Alfredo (makes 4 servings):

Chicken Alfredo

2 chicken breasts
1 tbsp olive oil
Salt and pepper, to taste
2 cups spinach, chopped
½ cup artichoke hearts, chopped
1 cup heavy cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 tbsp garlic, minced
1 tsp dried oregano
¼ tsp crushed red pepper flakes (optional)
½ cup chicken broth
8 oz fettuccine pasta

Crispy Parmesan Broccoli

2 cups broccoli florets
1 tbsp olive oil
¼ cup grated Parmesan cheese
Salt and pepper, to taste

Mushroom Basil Cream

1 tbsp butter
½ cup mushrooms, sliced
¼ cup heavy cream
1 tbsp fresh basil, chopped
Salt and pepper, to taste

Equipment

Baking sheet
Large skillet
Pot for cooking pasta
Small skillet for mushroom cream
Mixing bowls
Measuring cups and spoons

Ingredient Tips

Chicken: Use boneless, skinless breasts for easy cooking; pre-cooked rotisserie chicken saves time.
Spinach and Artichokes: Fresh spinach and canned artichokes work well; drain artichokes thoroughly.
Heavy Cream: Full-fat cream ensures a rich sauce; coconut cream is a dairy-free alternative.
Pasta: Fettuccine is traditional, but penne or spaghetti are great substitutes.
Cheese: Freshly grated Parmesan and mozzarella melt smoothly; pre-shredded works in a pinch.

Directions for Spinach-Artichoke Greek Chicken Alfredo

Let’s create this flavorful Spinach-Artichoke Greek Chicken Alfredo!

Preheat and Prep

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper for the broccoli, greasing a skillet for the chicken.

Roast Broccoli

I toss 2 cups broccoli florets with 1 tbsp olive oil, ¼ cup Parmesan, salt, and pepper, then spread them on the baking sheet. I roast for 20 minutes until golden and crispy, setting aside.

Cook Pasta

I cook 8 oz fettuccine according to package instructions until al dente, then drain and set aside.

Cook Chicken

I season 2 chicken breasts with salt and pepper, then heat 1 tbsp olive oil in a large skillet over medium heat. I cook the chicken for 6–7 minutes per side until golden and cooked through (165°F internal temperature), then remove and let rest.

Make Alfredo Sauce

In the same skillet, I sauté 1 tbsp minced garlic for 1 minute. I add 2 cups chopped spinach, ½ cup chopped artichoke hearts, ½ cup chicken broth, and 1 cup heavy cream, stirring to combine. I bring it to a simmer, then reduce heat to low.

Thicken Sauce

I stir in ½ cup Parmesan, ½ cup mozzarella, and 1 tsp oregano, simmering for 5–7 minutes until the sauce thickens. I season with salt, pepper, and ¼ tsp red pepper flakes (if using) to taste.

Combine Ingredients

I slice the cooked chicken and add it to the sauce with the cooked fettuccine, tossing gently to coat evenly in the Spinach-Artichoke Greek Chicken Alfredo sauce.

Prepare Mushroom Basil Cream

In a small skillet, I melt 1 tbsp butter over medium heat, then sauté ½ cup sliced mushrooms for 3–4 minutes until soft. I add ¼ cup heavy cream, simmering for 2–3 minutes, then stir in 1 tbsp chopped basil, salt, and pepper for a smooth cream.

Serve

I plate the Spinach-Artichoke Greek Chicken Alfredo, topping with crispy Parmesan broccoli and drizzling with mushroom basil cream for a decadent finish.

Nutrition

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: ~650 kcal per serving (1/4 of dish)
Macros per Serving: 55g carbs, 35g protein, 35g fat, 4g fiber

Variations for Spinach-Artichoke Greek Chicken Alfredo

Vegetarian: Skip the chicken and add zucchini or bell peppers for a veggie-packed Creamy Pasta Delight.
Spicy: Increase red pepper flakes to ½ tsp or add diced jalapeños for a fiery Creamy Pasta Delight.
Pasta Swap: Use penne, rigatoni, or gluten-free pasta instead of fettuccine.
Dairy-Free: Substitute heavy cream with coconut cream and use dairy-free cheeses.
Protein Twist: Replace chicken with shrimp or Italian sausage for a bold flavor.

Serving Ideas:

Pair with Layla Cooks’ Chicken and Broccoli Baked Alfredo for a creamy pasta feast.
Serve with a side of garlic bread and a Caesar salad for a complete Creamy Pasta Delight meal.
Offer with a glass of Chardonnay or sparkling water for an elegant dinner.

Storage

I store leftover Spinach-Artichoke Greek Chicken Alfredo in an airtight container in the refrigerator for up to 2–3 days to maintain freshness. To reheat, I warm it in a skillet over medium heat with a splash of chicken broth or cream to revive the sauce, or microwave in 30-second intervals, stirring between. I store the broccoli separately to preserve its crispiness. To freeze, I store the pasta and sauce (without broccoli) in a freezer-safe container for up to 3 months, thawing overnight in the fridge before reheating and adding fresh broccoli.

Serving Tips

Presentation: Serve Spinach-Artichoke Greek Chicken Alfredo in a large serving bowl for family-style dining or on individual plates for a refined look.
Garnish: Sprinkle with extra Parmesan or fresh basil for a vibrant touch.
Pairing: Enjoy with white wine, iced tea, or sparkling water to complement Spinach-Artichoke Greek Chicken Alfredo.
Temperature: Serve warm for the creamiest, most flavorful experience.
Portion Size: One-quarter of the dish per person for a satisfying meal.

FAQs

Here are some of the most commonly asked questions about this Spinach-Artichoke Greek Chicken Alfredo recipe:

Can I make this recipe ahead of time?
Yes, you can prep most parts ahead of time! The chicken can be cooked and sliced earlier, and the broccoli can be roasted and stored. When ready to serve, just heat everything up and combine.

Can I use frozen spinach and artichokes?
I prefer fresh, but frozen spinach and artichokes will work as well. Just make sure to thaw and drain them well before adding them to the sauce.

Can I use a different type of cheese?
Absolutely! If you don’t have mozzarella or Parmesan, feel free to try other cheeses like cheddar or provolone. Just keep in mind that the flavor and texture may change slightly.

How do I know when the chicken is cooked through?
The internal temperature of the chicken should reach 165°F (75°C). You can also cut into the thickest part to make sure it’s no longer pink.

Can I freeze this dish?
While the pasta and sauce freeze well, the broccoli may lose its crispy texture upon thawing. If you want to freeze it, store the pasta and sauce separately from the broccoli, and reheat them when ready to eat.

Can I make this dish gluten-free?
Yes, use gluten-free pasta and ensure all other ingredients, like chicken broth, are gluten-free for a celiac-friendly version.

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Conclusion

This Spinach-Artichoke Greek Chicken Alfredo with Crispy Parmesan Broccoli and Mushroom Basil Cream is truly a meal I can’t get enough of. It’s rich, creamy, and packed with flavor—perfect for anyone who loves a comforting, satisfying dinner. I hope you enjoy making it as much as I do!