Description

This Indulgent Spinach-Artichoke Greek Chicken Alfredo Bliss combines tender seared chicken breasts with a creamy spinach and artichoke Alfredo sauce, perfectly paired with al dente fettuccine pasta. Topped with sautéed mushrooms infused with fresh basil and accompanied by crispy Parmesan-roasted broccoli, this dish offers a rich and flavorful Italian-Greek fusion experience that is both comforting and elegant.

Ingredients

Scale

Chicken and Seasoning

4 pieces Boneless Skinless Chicken Breasts (Pat dry for better searing)
2 tablespoons Olive Oil (Can substitute with vegetable oil)
3 cloves Garlic, minced (Fresh garlic adds aromatic flavor)
1 teaspoon Dried Oregano (Fresh oregano can be used for a bright taste)
1 teaspoon Paprika (Smoked paprika adds depth)
Salt, to taste (Essential for seasoning)
Black Pepper, to taste (Essential for seasoning)

Pasta and Sauce

12 ounces Fettuccine Pasta (Hearty base for the Alfredo sauce)
1 cup Heavy Cream (Forms the creamy Alfredo sauce)
1 cup Grated Parmesan Cheese (Delivers richness)
1 cup Marinated Artichoke Hearts (Contributes tanginess)
4 cups Fresh Spinach (Adds freshness)

Toppings and Sides

2 cups Broccoli Florets (Provides nutritional crunch)
1 cup Mushrooms, sliced (Offers earthy flavor)
2 tablespoons Butter (Adds richness to the mushroom topping)
1/4 cup Fresh Basil, chopped (Enhances flavor)
1/2 cup Parmesan Cheese (Optional topping for extra cheesy finish)

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Instructions

Prepare and Marinate Chicken: Pat dry the boneless skinless chicken breasts with paper towels. Rub each piece with olive oil, minced garlic, dried oregano, paprika, salt, and black pepper. Set aside to marinate while preheating the skillet.
Sear the Chicken: Preheat a large skillet over medium-high heat for 2-3 minutes. Add the seasoned chicken breasts and sear for about 6-7 minutes per side until golden brown and the internal temperature reaches 165°F. Remove from skillet and let rest on a plate.
Make the Spinach-Artichoke Alfredo Sauce: Lower the skillet heat to medium, add a splash of olive oil and minced garlic, cooking for 30 seconds until fragrant. Stir in fresh spinach and marinated artichoke hearts. Pour in heavy cream and sprinkle grated Parmesan cheese, stirring until sauce thickens and becomes creamy, about 3-5 minutes.
Cook the Fettuccine Pasta: In a boiling pot of salted water, cook the fettuccine according to package instructions until al dente, around 10-12 minutes. Drain and toss pasta into the Alfredo sauce to coat evenly.
Sauté the Mushrooms: In a separate pan over medium heat, melt butter. Add sliced mushrooms and sauté for 5-7 minutes until tender and slightly golden. Add a splash of heavy cream and fresh basil, stir well, then remove from heat.
Roast the Broccoli: Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and grated Parmesan cheese. Spread evenly on a baking sheet and roast for 15-20 minutes until crispy and slightly charred.
Assemble and Serve: Slice the rested chicken into strips. Serve the creamy Spinach-Artichoke Greek Chicken Alfredo topped with the sautéed mushroom and basil cream. Arrange crispy Parmesan broccoli on the side and enjoy!

Notes

Patting the chicken dry before seasoning helps achieve a better sear and flavorful crust.
Use smoked paprika for added depth or regular paprika for a milder flavor.
Fresh garlic and fresh basil enhance the dish’s aroma and flavor.
For a lighter version, substitute heavy cream with half-and-half or a non-dairy cream alternative.
Ensure broccoli is spread out on the baking sheet to roast evenly and get crispy texture.
Resting the chicken before slicing keeps it juicy and tender.
Parmesan cheese can be adjusted according to your preference for cheesiness.