Description
If you're in the mood for a meal that is as comforting as it is delicious, look no further than our Spinach-Artichoke Greek Chicken Alfredo with Crispy Parmesan Broccoli and Mushroom Basil Cream.
Ingredients
Scale
- 2 chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups spinach, chopped
- 1/2 cup artichoke hearts, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup chicken broth
- 8 oz fettuccine pasta
- For the Crispy Parmesan Broccoli:
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- For the Mushroom Basil Cream:
- 1 tablespoon butter
- 1/2 cup mushrooms, sliced
- 1/4 cup heavy cream
- 1 tablespoon fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) to achieve crispy broccoli.
- Coat broccoli florets with olive oil, salt, and pepper. Spread on a baking sheet and bake for 20 minutes.
- Season chicken breasts with salt and pepper, cook in a skillet with olive oil for 6-7 minutes on each side until golden brown.
- Remove chicken, add garlic to the skillet and sauté for a minute, then add spinach, artichokes, chicken broth, and cream.
- Simmer, then stir in Parmesan and mozzarella until thickened (about 5-7 minutes).
- Cook fettuccine al dente, add chicken and pasta to the sauce, mix well.
- For the cream, sauté mushrooms in butter, add cream and basil, season to taste.
- Serve chicken Alfredo drizzled with mushroom cream and alongside crispy broccoli.
Notes
Cooking times can vary; ensure chicken reaches an internal temp of 165°F (75°C). Prep ingredients beforehand for smoother cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Calories: Approx. 550 kcal
- Sodium: 600 mg
- Protein: 35 g