Description
This Indulgent Spinach-Artichoke Greek Chicken Alfredo Bliss combines succulent seared chicken breasts with a creamy spinach and artichoke Alfredo sauce, complemented by sautéed mushrooms and roasted Parmesan broccoli. A luxurious and flavorful dish perfect for a comforting dinner.
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 (Fresh, minced)
- 1 teaspoon Dried Oregano (or fresh oregano)
- 1 teaspoon Paprika (smoked paprika preferred)
- Salt (to taste)
- Black Pepper (to taste)
Pasta and Sauce
- 12 ounces Fettuccine Pasta
- 1 cup Heavy Cream
- 1 cup Grated Parmesan Cheese
- 1 cup Marinated Artichoke Hearts
- 4 cups Fresh Spinach
Vegetables and Toppings
- 2 cups Broccoli Florets
- 1 cup Mushrooms (sliced)
- 2 tablespoons Butter
- 1/4 cup Fresh Basil (chopped)
- 1/2 cup Parmesan Cheese (optional, for topping)
Instructions
- Prepare and Marinate Chicken: Pat the boneless skinless chicken breasts dry with paper towels. Rub each piece with olive oil, minced garlic, dried oregano, paprika, salt, and black pepper. Set aside to marinate while you prepare other ingredients.
- Sear the Chicken: Preheat a large skillet over medium-high heat for 2-3 minutes. Add the seasoned chicken breasts and sear for 6-7 minutes on each side or until golden brown and cooked through (internal temperature 165°F). Remove chicken and let it rest on a plate.
- Make the Alfredo Sauce: Lower heat to medium in the same skillet and add a splash of olive oil with minced garlic. Cook for 30 seconds until fragrant. Stir in fresh spinach and marinated artichoke hearts. Pour in heavy cream and sprinkle grated Parmesan cheese. Stir until the sauce thickens and becomes creamy, about 3-5 minutes.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions, about 10-12 minutes until al dente. Drain and toss pasta into the Alfredo sauce until well coated.
- Sauté Mushrooms and Basil Cream: In a separate pan, melt butter over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until tender and golden. Add a splash of heavy cream and chopped fresh basil, stir well, then remove from heat.
- Roast Broccoli: Preheat oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and grated Parmesan cheese. Spread on a baking sheet and roast for 15-20 minutes until crispy and slightly charred.
- Slice and Serve: Slice rested chicken into strips. Serve the creamy spinach-artichoke Alfredo pasta topped with sautéed mushrooms and basil cream, alongside the crispy Parmesan roasted broccoli.
Notes
- Patting chicken dry is key for a nice sear and golden crust.
- Use fresh garlic and fresh spinach for the best flavor and texture.
- The broccoli can be roasted ahead and reheated for convenience.
- Adjust seasoning to taste, especially salt and pepper.
- Smoked paprika adds a deeper flavor but regular paprika works too.
