Spinach-Artichoke Greek Chicken Alfredo
A creamy and indulgent dish featuring tender chicken breasts in a spinach-artichoke Alfredo sauce, paired with crispy Parmesan broccoli and finished off with a rich mushroom basil cream.
Ingredients
For the Chicken Alfredo:
- 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
For the Crispy Parmesan Broccoli:
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
For the Mushroom Basil Cream:
- 1 tablespoon butter
- 1/2 cup mushrooms sliced
- 1/4 cup heavy cream
- 1 tablespoon fresh basil chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). For the crispy Parmesan broccoli, toss the broccoli florets with olive oil, salt, pepper, and grated Parmesan. Spread them out on a baking sheet and bake for 20 minutes or until golden brown and crispy.
- Cook the fettuccine pasta according to the package instructions. Drain and set aside.
- Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes per side until golden and cooked through. Remove the chicken and set aside.
- In the same skillet, add garlic and sauté for 1 minute. Then, add spinach, artichoke hearts, chicken broth, and heavy cream, stirring to combine. Bring to a simmer, and then reduce the heat to low.
- Stir in the Parmesan and mozzarella cheeses, and oregano. Simmer the sauce for 5-7 minutes, until it thickens. Season with salt, pepper, and red pepper flakes to taste.
- Slice the cooked chicken breasts and add them to the sauce, along with the cooked fettuccine. Stir to combine.
- For the mushroom basil cream, melt butter in a small skillet over medium heat. Add the mushrooms and sauté for 3-4 minutes until softened. Stir in the heavy cream and simmer for 2-3 minutes.
- Add fresh basil, salt, and pepper to the cream, mixing until smooth.
- Serve the chicken Alfredo pasta with the crispy Parmesan broccoli, drizzling the mushroom basil cream on top.
Notes
- To make this recipe vegetarian, omit the chicken and replace with extra vegetables like zucchini or mushrooms.
- For a spicier version, add more red pepper flakes to the Alfredo sauce.
- If you’re looking for a dairy-free option, use coconut cream and substitute dairy-free cheeses for the mozzarella and Parmesan.
- Store leftovers in an airtight container in the fridge for up to 2-3 days.
- Reheat in a skillet over medium heat, adding a splash of chicken broth or cream to help bring the sauce back to life.