Description

This Indulgent Spinach-Artichoke Greek Chicken Alfredo is a comforting and flavorful dish combining tender seared chicken breasts with a creamy spinach and artichoke Alfredo sauce, complemented by sautéed mushrooms and crispy roasted broccoli. Perfect for a hearty family meal, this recipe balances rich flavors and nutritious vegetables for a satisfying dinner.

Ingredients

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Chicken

4 pieces Boneless Skinless Chicken Breasts
2 tablespoons Olive Oil (can be replaced with avocado oil)
3 cloves Minced Garlic (or garlic powder in a pinch)
1 teaspoon Paprika (adjust based on taste)
1 teaspoon Oregano (fresh is best, but dried can work)
to taste Salt
to taste Black Pepper

Pasta and Sauce

12 ounces Fettuccine Pasta (substitute with gluten-free pasta if desired)
1 cup Heavy Cream (or half-and-half for a lighter alternative)
1 cup Grated Parmesan Cheese (or nutritional yeast for a dairy-free option)
6 ounces Fresh Spinach (can be replaced with other leafy greens like kale)
1 cup Marinated Artichoke Hearts (or canned artichokes if unavailable)

Vegetables and Extras

8 ounces Mushrooms (any variety such as cremini or button)
2 cups Broccoli Florets (can substitute with green beans)
2 tablespoons Butter (optional for a dairy-free version)
1/4 cup Fresh Basil (can substitute with dried basil, adjust quantity)

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Instructions

Season the Chicken: Pat the chicken breasts dry to remove excess moisture. Coat them in olive oil, then sprinkle with minced garlic, paprika, oregano, salt, and black pepper. Allow them to marinate and sit for about 10 minutes to absorb the flavors.
Sear the Chicken: Heat a skillet over medium-high heat. Sear the seasoned chicken breasts for 6-7 minutes on each side, or until golden brown and cooked thoroughly. Once done, remove the chicken from the skillet and set aside to rest.
Prepare the Alfredo Sauce: In the same skillet, add a splash of olive oil and sauté additional minced garlic until fragrant. Add fresh spinach and marinated artichoke hearts, cooking until the spinach has wilted. Stir in heavy cream and grated Parmesan cheese, allowing the sauce to thicken slightly while stirring continuously.
Cook the Pasta: Boil a large pot of salted water and cook the fettuccine pasta according to package instructions, usually 8-10 minutes until al dente. Drain the pasta well and combine it with the prepared Alfredo sauce, mixing thoroughly to coat.
Sauté Mushrooms: In a separate pan, melt butter over medium heat. Add sliced mushrooms and sauté for 5-6 minutes until golden brown. Add a splash of cream and stir in fresh basil just before removing from heat to infuse flavor.
Roast the Broccoli: Preheat your oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and Parmesan cheese, spreading them evenly on a baking sheet. Roast for 15-20 minutes until the broccoli is crispy and slightly caramelized, stirring once halfway through.
Assemble and Serve: Slice the rested chicken breasts and place them atop the creamy fettuccine Alfredo. Spoon the sautéed mushroom and basil mixture over the chicken. Serve alongside the crispy roasted broccoli for a complete, indulgent meal.

Notes

For a lighter sauce, substitute heavy cream with half-and-half.
Gluten-free pasta can be used to make this dish gluten-free.
Butter is optional and should be omitted or replaced with a dairy-free substitute for a dairy-free version.
Adjust paprika and seasoning according to your taste preference.
Fresh oregano and basil provide the best flavor, but dried herbs work as substitutes.
Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.