If you are craving a dish that perfectly balances creamy richness with vibrant, fresh flavors, then this Indulgent Spinach-Artichoke Greek Chicken Alfredo & Crispy Broccoli Recipe is a must-try. It combines tender, herb-seasoned chicken breasts with a luscious homemade Alfredo sauce loaded with spinach and tangy artichokes, all nestled over perfectly cooked fettuccine. The star of the show is the crispy roasted broccoli, which adds a wonderful crunch and brightness to the plate. Every bite is a comforting, elegant dance of Greek-inspired flavors and creamy indulgence, guaranteed to impress both family and friends alike.
Ingredients You’ll Need
These simple yet essential ingredients work beautifully together to deliver fantastic taste, texture, and color. Each component plays a vital role, from the fresh herbs that brighten the flavors to the creamy parmesan that gives this recipe its signature indulgence.
- 4 pieces Boneless Skinless Chicken Breasts: Choose organic for better flavor and tenderness.
- 2 tablespoons Olive Oil: Used for cooking and adding a subtle fruity richness.
- 4 cloves Garlic (minced): Provides an aromatic and savory kick.
- 1 teaspoon Dried Oregano: Adds a classic herby note reminiscent of Greek cooking.
- 1 teaspoon Paprika: Introduces a gentle smokiness that complements the chicken.
- Salt and Black Pepper to taste: Essential for seasoning and balancing flavors.
- 8 ounces Fettuccine Pasta: Feel free to swap for gluten-free pasta if preferred.
- 1 cup Heavy Cream: Creates the rich and velvety Alfredo base.
- 1 cup Grated Parmesan Cheese: The backbone of the creamy sauce with an irresistible savory tang.
- 2 cups Fresh Spinach: Adds vibrant color and a burst of nutrition.
- 1 cup Marinated Artichoke Hearts (chopped): Provides tang and depth to the sauce.
- 1 cup Mushrooms (sliced): Perfect for a savory, tender topping.
- 2 cups Broccoli Florets: Adds crispy texture and a fresh contrast to creamy pasta.
- 2 tablespoons Butter: Used for sautéing mushrooms, enriching their flavor.
- 1 tablespoon Fresh Basil (chopped): For a fresh, herbal finishing touch in the cream.
- 1/2 cup Sun-Dried Tomatoes: Adds a sweet and tangy layer of flavor complexity.
- Lemon Basil Oil to taste: A delightful drizzle that enhances the final presentation and taste.
How to Make Indulgent Spinach-Artichoke Greek Chicken Alfredo & Crispy Broccoli Recipe
Step 1: Sear the Chicken to Perfection
Start by heating a large skillet over medium-high heat and season your chicken breasts with olive oil, minced garlic, oregano, paprika, salt, and black pepper. Patting the chicken dry before searing helps you get that gorgeous golden-brown crust. Cook the chicken for about 5 to 7 minutes on each side until it reaches an internal temperature of 165°F and the outside is beautifully caramelized. Once done, remove the chicken and let it rest — this step is crucial for juicy, tender slices later.
Step 2: Create the Creamy Spinach-Artichoke Alfredo Sauce
Using the same skillet, lower the heat and add extra olive oil if needed. Sauté a bit more garlic for just 30 seconds to release its aroma, then toss in the chopped artichoke hearts and fresh spinach. Cook until the spinach wilts down, about two minutes. Next, pour in the heavy cream and stir in the grated Parmesan cheese, allowing the sauce to simmer gently for 3 to 4 minutes, thickening into a luscious, creamy blanket—perfect for coating your pasta.
Step 3: Prepare the Savory Mushroom Basil Cream
While the sauce simmers, melt butter in a small pan over medium heat and add the sliced mushrooms. Sauté them until tender and golden-brown, roughly five to seven minutes. Add a splash of cream and fresh chopped basil, then simmer for an additional minute. This earthy mushroom cream will add a wonderful depth of flavor when layered on top of the chicken.
Step 4: Roast the Broccoli Until Crispy
Preheat your oven to 400°F. Toss broccoli florets with olive oil, salt, and a sprinkle of Parmesan cheese, then spread them evenly on a baking sheet. Roast in the oven for 15 to 20 minutes, tossing halfway through to ensure they get crispy and slightly caramelized—a perfect crunch to offset the creamy pasta.
Step 5: Assemble and Serve
Slice your rested chicken into strips. On each plate, heap the creamy spinach-artichoke fettuccine, top it with the sliced chicken, and drizzle the mushroom basil cream over the top. Serve alongside the roasted crispy broccoli and finish with a drizzle of lemon basil oil for a bright aromatic lift. This plating truly showcases the Indulgent Spinach-Artichoke Greek Chicken Alfredo & Crispy Broccoli Recipe in all its glory.
How to Serve Indulgent Spinach-Artichoke Greek Chicken Alfredo & Crispy Broccoli Recipe
Garnishes
Add freshly chopped basil or a sprinkle of cracked black pepper on top to brighten the dish and refresh the palate. A few shavings of extra Parmesan or a zest of lemon can also brighten and elevate the flavors wonderfully.
Side Dishes
While the crispy broccoli stands as a fantastic side, you could also pair this meal with a light Greek salad or garlic bread for added crunch and Mediterranean flair.
Creative Ways to Present
For a fun family dinner, serve the dish family-style in large platters that invite everyone to dig in. Another idea is layering the components in a shallow casserole and giving it a quick broil for 2 minutes to meld the tops, creating a gorgeous golden crust over the creamy pasta.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce and chicken will stay creamy and flavorful but try to keep the roasted broccoli separate to preserve its crispiness.
Freezing
This recipe is best enjoyed fresh; however, you can freeze the cooked chicken and pasta sauce separately in freezer-safe containers for up to 2 months. Avoid freezing the broccoli, as it loses its texture and becomes mushy when thawed.
Reheating
Reheat leftover pasta and chicken gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce if needed. For the broccoli, a quick toss in a hot oven or skillet will help reclaim some of its crispiness.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While fettuccine works beautifully with the creamy sauce, you can swap it for penne, linguine, or gluten-free options depending on your preference or dietary needs.
Is there a vegetarian version of this dish?
Yes, you can easily skip the chicken and add extra mushrooms, artichokes, and spinach for a rich vegetarian alternative that still features all the creamy and tangy flavors.
How spicy is this recipe?
This Indulgent Spinach-Artichoke Greek Chicken Alfredo & Crispy Broccoli Recipe has a gentle hint of spice from the paprika, but nothing too overpowering. You can adjust seasonings to your taste if you prefer more heat.
Can I prepare any parts of this recipe in advance?
You can marinate and season the chicken ahead of time and even roast the broccoli in advance. Storing the sauce separately helps maintain the best texture when reheating.
What wine pairs well with this dish?
A crisp white wine like a Sauvignon Blanc or a light Chardonnay pairs perfectly with the creamy Alfredo and fresh herb flavors, balancing the richness without overpowering the dish.
Final Thoughts
This Indulgent Spinach-Artichoke Greek Chicken Alfredo & Crispy Broccoli Recipe has quickly become one of my absolute favorites, and I’m sure it will be yours too. The combination of creamy, tangy, and herbaceous notes alongside crisp textures makes every forkful a joyous experience. So, gather your ingredients, roll up your sleeves, and dive into this delightful dinner that feels both indulgent and welcoming in the best way possible.
Print
Indulgent Spinach-Artichoke Greek Chicken Alfredo & Crispy Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Description
This Indulgent Spinach-Artichoke Greek Chicken Alfredo paired with Crispy Roasted Broccoli offers a flavorful and creamy pasta dish combining tender, herby chicken breasts with a luscious Alfredo sauce enriched with spinach, artichoke hearts, and sun-dried tomatoes. Finished with sautéed mushrooms infused with basil cream and crispy roasted broccoli, this recipe brings a perfect balance of textures and Mediterranean-inspired flavors to your dinner table.
Ingredients
Chicken and Seasoning
- 4 pieces Boneless Skinless Chicken Breasts (organic preferred)
- 2 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 1 teaspoon Dried Oregano
- 1 teaspoon Paprika
- Salt and Black Pepper, to taste
Pasta and Sauce
- 8 ounces Fettuccine Pasta
- 1 cup Heavy Cream
- 1 cup Grated Parmesan Cheese
- 2 cups Fresh Spinach
- 1 cup Marinated Artichoke Hearts, chopped
- 1/2 cup Sun-Dried Tomatoes
Mushroom Basil Cream
- 1 cup Mushrooms, sliced
- 2 tablespoons Butter
- 1 tablespoon Fresh Basil, chopped
- Small splash of Heavy Cream
Crispy Broccoli
- 2 cups Broccoli Florets
- Olive Oil (for tossing)
- Salt (to taste)
- Grated Parmesan Cheese (for tossing)
Finishing
- Lemon Basil Oil, to drizzle
Instructions
- Prepare the chicken: Preheat a large skillet over medium-high heat. Season the chicken breasts with olive oil, minced garlic, dried oregano, paprika, salt, and black pepper. Pat the chicken dry to ensure a good sear then cook for 5 to 7 minutes on each side until golden brown and cooked through. Remove chicken from skillet and let it rest.
- Make the spinach-artichoke Alfredo sauce: Reduce the skillet heat to medium-low. Add more olive oil if needed. Sauté additional minced garlic for about 30 seconds until fragrant. Add chopped artichoke hearts and fresh spinach, cooking until the spinach wilts, approximately 2 minutes. Pour in heavy cream and stir in grated Parmesan. Let the sauce simmer for 3 to 4 minutes until it thickens slightly. Toss cooked fettuccine pasta into the sauce to coat evenly.
- Prepare mushroom basil cream: In a separate small pan, melt butter over medium heat. Add sliced mushrooms and sauté for 5 to 7 minutes until tender and golden brown. Add a small splash of heavy cream and chopped fresh basil, then simmer for another minute to meld flavors.
- Roast the broccoli: Preheat your oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and grated Parmesan cheese. Spread the broccoli evenly on a baking sheet and roast in the oven for 15 to 20 minutes, stirring halfway through, until crispy and browned at the edges.
- Slice and assemble: Slice the rested chicken breasts into strips. On serving plates, mound the creamy spinach-artichoke fettuccine, layer the sliced chicken on top, and spoon the mushroom basil cream over the chicken. Add a portion of the crispy roasted broccoli on the side. Finish with a drizzle of lemon basil oil for a bright, aromatic touch.
Notes
- For a gluten-free option, substitute fettuccine with gluten-free pasta.
- Using organic chicken breasts enhances flavor and tenderness.
- Resting the chicken after cooking helps retain juices for a moist texture.
- Make sure to pat the chicken dry before searing for a proper golden crust.
- Fresh basil adds a vibrant finish; substitute dried basil if fresh isn’t available, but add earlier in cooking.
- Adjust the amount of lemon basil oil according to personal taste preference.
- Leftover sauce can be refrigerated up to 2 days and gently reheated.
