Description

This Indulgent Spinach-Artichoke Greek Chicken Alfredo combines tender seared chicken breasts with a creamy spinach and artichoke Alfredo sauce, served over perfectly cooked fettuccine pasta. Fresh mushrooms sautéed in butter and fragrant basil accompany the dish, while roasted broccoli adds a crispy, savory side. A comforting meal that balances rich flavors with wholesome vegetables.

Ingredients

Scale

Chicken and Seasoning

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 preferred, dried acceptable)
Salt to taste
Black Pepper to taste

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 dairy-free)
6 ounces Fresh Spinach (or other leafy greens like kale)
1 cup Marinated Artichoke Hearts (or canned artichokes)

Vegetables and Additional Ingredients

8 ounces Mushrooms (cremini or button)
2 cups Broccoli Florets (or green beans)
2 tablespoons Butter (optional, omit for dairy-free)
1/4 cup Fresh Basil (or dried basil, adjust accordingly)

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Instructions

Preparation Steps: Gather and prepare all ingredients. Pat chicken breasts dry and season generously with olive oil, minced garlic, paprika, oregano, salt, and black pepper. Let the chicken rest for about 10 minutes to absorb the flavors.
Cook the Chicken: Heat a skillet over medium-high heat. Sear the seasoned chicken breasts for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest to retain juices.
Make the Alfredo Sauce: In the same skillet, add a little olive oil if needed and sauté the minced garlic until fragrant. Add fresh spinach and marinated artichoke hearts, cooking until the spinach wilts. Pour in the heavy cream followed by the grated Parmesan cheese, stirring until the sauce thickens and becomes creamy.
Cook the Pasta: Boil a large pot of salted water and cook the fettuccine pasta according to package instructions, typically 8-10 minutes, until al dente. Drain the pasta and mix it into the Alfredo sauce so it is evenly coated.
Sauté Mushrooms: In a separate pan, melt butter over medium heat. Add sliced mushrooms and cook for 5-6 minutes until they turn golden brown. Add a splash of cream and fresh basil, stirring gently before removing from heat.
Roast the Broccoli: Preheat the oven to 400°F (204°C). Toss broccoli florets with olive oil, salt, and a sprinkle of Parmesan cheese. Spread on a baking sheet and roast for 15-20 minutes, flipping halfway through until the broccoli is crispy and tender.
Assemble and Serve: Slice the rested chicken breasts and place them atop the creamy spinach-artichoke fettuccine Alfredo. Spoon the sautéed mushroom mixture over the chicken. Serve the dish alongside the roasted broccoli for a complete comforting meal.

Notes

For a lighter version, substitute heavy cream with half-and-half.
For a dairy-free or vegan alternative, use nutritional yeast in place of Parmesan and omit butter or use a plant-based butter.
Gluten-free pasta can be used to make this dish gluten-free.
Fresh herbs enhance flavor but dried herbs can be used if necessary.
Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
Adjust seasoning as per taste preferences, especially salt and paprika.