Description
This Spinach-Artichoke Greek Chicken Alfredo combines seared herb-marinated chicken, roasted parmesan broccoli, and a rich mushroom basil cream sauce over ribbons of pasta. It’s a Mediterranean-meets-Italian comfort dish that’s flavorful, textural, and impressive enough for entertaining yet doable for weeknights.
Ingredients
2 boneless, skinless chicken breasts
2 cups fresh spinach
1 cup artichoke hearts (jarred or canned), drained and chopped
1 cup sliced mushrooms (cremini or baby bella)
1/3 cup fresh basil leaves, chopped
1 1/2 cups heavy cream
1 cup grated parmesan cheese
2 cups broccoli florets
2 tablespoons butter
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon paprika
10 ounces fettuccine or pappardelle pasta
Instructions
1. Marinate the chicken with salt, pepper, oregano, thyme, paprika, and 1 tablespoon of olive oil. Let sit for 20–30 minutes.
2. Sear the marinated chicken in a skillet over medium-high heat until golden brown and cooked through. Set aside to rest before slicing.
3. Preheat the oven to 425°F (220°C). Toss broccoli with 1 tablespoon olive oil, 1 minced garlic clove, salt, pepper, and 1/4 cup parmesan. Roast for 20 minutes until crispy.
4. In a saucepan, melt butter and sauté garlic and mushrooms for 3–4 minutes. Pour in heavy cream and simmer gently.
5. Add spinach and chopped artichoke hearts, cooking until spinach wilts and sauce thickens slightly.
6. Stir in basil and remaining parmesan. Season with additional salt and pepper to taste.
7. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
8. Toss pasta in the sauce, using pasta water to loosen if necessary.
9. Plate pasta with sliced chicken on top and roasted broccoli on the side. Serve immediately.
Notes
Let the chicken rest for 5 minutes before slicing to keep juices locked in.
Don’t skip roasting the broccoli—it adds an essential crispy contrast.
If prepping in advance, store the sauce separately and reheat gently with a splash of cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Mediterranean-Italian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 710
- Sugar: 3g
- Sodium: 720mg
- Fat: 41g
- Saturated Fat: 21g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 135mg
Keywords: chicken alfredo, spinach artichoke, parmesan broccoli, creamy pasta