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
Scale
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.
