Get ready to fall in love with the Indulgent Spinach-Artichoke Greek Chicken Alfredo with Crispy Broccoli Recipe, a vibrant and mouthwatering dish that brings together creamy, savory, and fresh elements into one delightful plate. This recipe is a perfect harmony of tender chicken, luscious Alfredo sauce enriched with spinach and artichokes, and satisfyingly crispy roasted broccoli, making it a complete meal that dazzles both your taste buds and your eyes. Whether you’re cooking for a cozy family dinner or impressing guests with your culinary skills, this recipe is your go-to for comfort food that feels elevated and special.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this recipe lies in its thoughtfully selected ingredients, each playing a crucial role in building layers of texture, flavor, and color. From fresh greens to rich dairy and perfectly seasoned chicken, these pantry staples come together effortlessly to create a dish that feels both indulgent and wholesome.
- 4 pieces Boneless Skinless Chicken Breasts: These provide the hearty protein base; thighs can be swapped for added moisture.
- 2 tablespoons Olive Oil: Perfect for seasoning and cooking, it adds a subtle fruity note.
- 3 cloves Garlic: Fresh garlic ensures that irresistible aromatic depth.
- 1 teaspoon Dried Oregano: Infuses a warm, herbaceous undertone; fresh oregano can also shine here.
- 1 teaspoon Paprika: Adds gentle smokiness; smoked paprika brings a unique twist.
- Salt & Black Pepper to taste: Essential for boosting all the flavors.
- 12 ounces Fettuccine Pasta: Offers that silky, broad noodle to catch the creamy sauce; gluten-free varieties work well too.
- 1 cup Heavy Cream: The luxurious base of the Alfredo sauce; non-dairy options provide a lighter variant.
- 4 cups Fresh Spinach: Brightens the sauce with vibrant color and tender texture; kale or Swiss chard are great substitutes.
- 1 cup Marinated Artichoke Hearts: Delivers a tangy, savory punch; canned artichokes can be used if marinated ones aren’t available.
- 1 cup Mushrooms: Adds an earthy element; diced zucchini is a lovely vegetarian alternative.
- 4 cups Broccoli Florets: Roasted to crisp perfection, they bring a satisfying crunch; cauliflower makes another tasty option.
- 1 cup Grated Parmesan Cheese: Sharp and nutty, it enriches the sauce; nutritional yeast suits a vegan twist.
- 2 tablespoons Butter: Provides richness and helps sauté mushrooms; dairy-free margarine is a fine substitute.
- 1 cup Fresh Basil: Imparts fragrant freshness; parsley also brightens the dish wonderfully.
- 2 tablespoons Cream: Used to finish the mushroom basil sauce with extra silkiness.
How to Make Indulgent Spinach-Artichoke Greek Chicken Alfredo with Crispy Broccoli Recipe
Step 1: Perfectly Season and Sear the Chicken
Start by patting your chicken breasts dry, which helps achieve that beautiful golden crust during cooking. Rub them with olive oil, then sprinkle garlic, oregano, paprika, salt, and black pepper evenly over each piece. Heat your skillet over medium-high and sear the chicken for about 6 to 7 minutes per side until they are thoroughly cooked and irresistibly browned. This step not only locks in moisture but builds the rich flavor foundation of this dish.
Step 2: Cook the Pasta Just Right
Bring a large pot of salted water to a boil and cook your fettuccine until al dente, meaning it’s tender but still has a slight bite. Make sure to reserve a cup of the pasta water before draining. This simple trick will help you adjust the sauce’s texture later, ensuring every strand of pasta is luxuriously coated with sauce.
Step 3: Build the Creamy Spinach-Artichoke Alfredo Sauce
Using the same skillet, gently sauté minced garlic until it fills your kitchen with its warm aroma. Add fresh spinach and marinated artichokes, stirring until the spinach wilts down beautifully. Pour in the heavy cream and bring the mixture to a gentle simmer. Gradually whisk in Parmesan cheese, stirring continuously until the sauce thickens and transforms into a silky, cheesy masterpiece that clings lovingly to your pasta.
Step 4: Combine Pasta and Sauce
Toss the cooked and drained fettuccine right into the Alfredo sauce. If you find the sauce a bit too thick, slowly add some of the reserved pasta water until you reach that perfect creamy consistency. This step makes sure every bite is smooth and flavorful, creating that classic comfort food feel you crave.
Step 5: Roast Broccoli to Crispy Perfection
Preheat your oven to 400°F (200°C). Toss your fresh broccoli florets with olive oil, salt, and a sprinkle of Parmesan cheese for an extra punch of flavor. Spread the broccoli evenly on a baking sheet and roast for 15 to 20 minutes until they get that golden, crispy edge that adds a delightful contrast to the creamy Alfredo.
Step 6: Sauté Mushrooms with Basil Cream
In a separate pan, melt the butter and sauté sliced mushrooms until they turn a gorgeous golden brown. Add cream and fresh basil leaves, stirring gently until you create a luscious, aromatic sauce. This mushroom basil cream adds an elegant finish and a depth of flavor that elevates this already indulgent dish.
Step 7: Assemble the Magic
Slice your perfectly cooked chicken breasts and arrange them on top of the rich Spinach-Artichoke Greek Chicken Alfredo pasta. Drizzle with the mushroom basil cream and serve alongside the roasted crispy broccoli for a meal that’s as pleasing to the eye as it is satisfying to the soul.
How to Serve Indulgent Spinach-Artichoke Greek Chicken Alfredo with Crispy Broccoli Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese and a few torn basil leaves on top add fresh color and an extra burst of flavor. For a little texture surprise, toasted pine nuts or crushed red pepper flakes can be lovely finishing touches that complement the creamy and crispy components beautifully.
Side Dishes
Pair this dish with a light, crisp salad featuring lemon vinaigrette or a simple Mediterranean cucumber-tomato salad. These fresh sides balance the richness of the Alfredo sauce wonderfully, creating a well-rounded meal. Crusty garlic bread is also a fantastic addition for soaking up every last bit of sauce.
Creative Ways to Present
Serve the chicken Alfredo pasta family-style in a large, shallow bowl to encourage sharing and lively conversation. Alternatively, plate individual servings with the broccoli artfully arranged on the side and drizzle the mushroom basil cream over the top for an elegant dinner party vibe. Using colorful plates or rustic wooden boards enhances the visual appeal even more.
Make Ahead and Storage
Storing Leftovers
Place any leftover Indulgent Spinach-Artichoke Greek Chicken Alfredo with Crispy Broccoli Recipe in airtight containers and refrigerate for up to three days. Make sure to keep the broccoli separate if possible to maintain its crispness when reheated.
Freezing
This dish can be frozen, but for the best texture, freeze the pasta and Alfredo sauce separately from the broccoli. Use freezer-safe containers or heavy-duty bags, and it will keep for up to two months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the pasta with sauce in a saucepan over low heat, stirring occasionally and adding a splash of cream or reserved pasta water to bring back its creaminess. Warm broccoli in a preheated oven or toaster oven to revive its crisp texture rather than microwaving, which can make it soggy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring a juicier, more tender texture that some people prefer. Just adjust the cooking time accordingly, as thighs may cook a bit faster or slower depending on size.
Is there a dairy-free version of this recipe?
Yes, you can substitute heavy cream with coconut cream or cashew cream and use dairy-free margarine and vegan Parmesan alternatives. This keeps the rich texture while accommodating dietary needs.
Can I prepare parts of this dish ahead of time?
Definitely! You can cook the chicken and roast the broccoli in advance, then keep them refrigerated. The sauce and pasta are best prepared fresh but can be quickly whipped up before serving to save time.
What makes the broccoli crispy in this recipe?
Roasting at a high temperature with olive oil and Parmesan creates a flavorful, crispy coating. Avoid overcrowding your baking sheet to ensure even roasting and crunchiness.
How do I adjust the sauce consistency if it’s too thick?
Use reserved pasta water or additional cream to thin the sauce. Add it gradually while stirring until you achieve the desired silky smoothness that clings perfectly to the noodles.
Final Thoughts
I can’t recommend the Indulgent Spinach-Artichoke Greek Chicken Alfredo with Crispy Broccoli Recipe enough for those days when you want rich comfort food that still feels bright and fresh. It’s a wonderful blend of textures and flavors that’s sure to become a favorite in your rotation. Give it a try, and I promise, it will quickly become one of those dishes you reach for again and again.
Print
Indulgent Spinach-Artichoke Greek Chicken Alfredo with Crispy Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mediterranean-Italian Fusion
Description
This Indulgent Spinach-Artichoke Greek Chicken Alfredo & Crispy Broccoli recipe combines tender seared chicken breasts with a rich, creamy spinach and artichoke Alfredo sauce served over fettuccine pasta, complemented by golden sautéed mushrooms in basil cream and crispy roasted broccoli. Perfect for a hearty and flavorful dinner, this dish melds Mediterranean-inspired ingredients with classic Italian comfort food techniques.
Ingredients
Chicken
- 4 pieces Boneless Skinless Chicken Breasts (Choose thighs for extra moisture if desired)
- 2 tablespoons Olive Oil (Ideal for seasoning and cooking)
- 3 cloves Garlic (Fresh garlic adds aromatic flavor, minced)
- 1 teaspoon Dried Oregano (Fresh oregano works too!)
- 1 teaspoon Paprika (Smoked paprika offers a unique twist)
- Salt & Black Pepper to taste (Essential for seasoning)
Pasta and Alfredo Sauce
- 12 ounces Fettuccine Pasta (Gluten-free pasta makes a great alternative)
- 1 cup Heavy Cream (Consider a non-dairy alternative for a lighter version)
- 4 cups Fresh Spinach (Kale or Swiss chard can stand in if needed)
- 1 cup Marinated Artichoke Hearts (Canned artichokes are a good substitute if marinated aren’t available)
- 1 cup Grated Parmesan Cheese (Nutritional yeast is a great vegan substitute)
Mushroom Basil Cream
- 1 cup Mushrooms (Substitute with diced zucchini for a vegetarian option)
- 2 tablespoons Butter (Dairy-free margarine can be used instead)
- 2 tablespoons Cream (Incorporate as desired for a creamy finish)
- 1 cup Fresh Basil (Parsley can replace it if needed)
Roasted Broccoli
- 4 cups Broccoli Florets (Cauliflower can work as another alternative)
- 2 tablespoons Olive Oil (For coating the broccoli)
- Salt to taste
- Parmesan cheese for topping (optional)
Instructions
- Prepare Chicken: Pat the chicken breasts dry with paper towels. Season them evenly with olive oil, minced garlic, dried oregano, paprika, salt, and black pepper. Heat a skillet over medium-high heat and sear the chicken for 6-7 minutes on each side until fully cooked through and golden brown. Remove chicken from skillet and set aside to rest.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente according to package instructions, usually 10-12 minutes. Reserve 1 cup of pasta cooking water before draining the pasta. Drain and set pasta aside.
- Make Spinach-Artichoke Alfredo Sauce: In the same skillet used for the chicken, sauté minced garlic until fragrant, about 1 minute. Add fresh spinach and marinated artichoke hearts, cooking until the spinach wilts. Pour in the heavy cream and gently simmer. Gradually whisk in the grated Parmesan cheese until the sauce thickens and becomes creamy.
- Toss Pasta in Sauce: Add the cooked fettuccine pasta to the Alfredo sauce in the skillet. Toss gently to coat all noodles evenly. If the sauce is too thick, loosen it using the reserved pasta cooking water, adding a few tablespoons at a time until the desired consistency is reached.
- Roast Broccoli: Preheat your oven to 400°F (200°C). Toss the broccoli florets with olive oil, salt, and a sprinkle of Parmesan cheese if desired. Spread them out on a baking sheet in a single layer. Roast for 15-20 minutes or until the broccoli is tender and edges are crispy and slightly browned.
- Prepare Mushroom Basil Cream: Slice mushrooms and sauté them in butter over medium heat until golden brown, about 5-7 minutes. Add the cream and fresh basil leaves, stirring continuously until the mixture is incorporated and creamy. Remove from heat.
- Serve: Slice the rested chicken breasts. Plate portions of the spinach-artichoke Alfredo pasta, place sliced chicken over the pasta, then drizzle with the mushroom basil cream sauce. Serve alongside the crispy roasted broccoli for a complete meal.
Notes
- For extra moisture and flavor, chicken thighs can be used instead of breasts.
- Gluten-free pasta can be substituted to make the dish gluten-free.
- Dairy-free alternatives for cream and butter can be used to make the recipe lactose-free or vegan-friendly with appropriate cheese substitutes.
- Smoked paprika enhances the depth of flavor; use regular paprika if unavailable.
- Reserved pasta water is a useful tool to adjust sauce consistency without thinning it too much.
- Fresh herbs like basil can be swapped for parsley depending on availability or preference.
- To add a vegetarian twist, omit chicken and replace it with grilled tofu or seitan.
