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

Scale

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)

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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.