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Spinach-Artichoke Greek Chicken Alfredo

  • Author: Alioui
  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Description

Our Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream is not just a meal; it’s an experience that tantalizes your taste buds.

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
  • 2 cups broccoli florets
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1 tablespoon butter
  • 1/2 cup mushrooms, sliced
  • 1/4 cup heavy cream
  • 1 tablespoon fresh basil, chopped

Instructions

  1. Preheat your oven to 400°F (200°C) to prepare for the crispy Parmesan broccoli.
  2. In a mixing bowl, combine the broccoli florets with olive oil, a sprinkle of salt, pepper, and a generous amount of grated Parmesan. Toss until well-coated, then spread them in a single layer on a baking sheet and roast for about 20 minutes or until golden brown.
  3. While the broccoli is baking, cook the fettuccine pasta according to the package instructions, then drain and set aside.
  4. Season the chicken breasts with salt and pepper. In a large skillet heated over medium flame, add olive oil and then the seasoned chicken. Cook for approximately 6-7 minutes on each side until golden brown.
  5. Remove the chicken from the skillet and let it rest. In the same skillet, add minced garlic and sauté until fragrant;
  6. Add the chopped spinach and artichoke hearts, followed by chicken broth and heavy cream. Stir and let it come to a gentle simmer.
  7. Reduce the heat to low. Incorporate grated Parmesan and shredded mozzarella into the sauce, stirring until melted and thickened.
  8. Slice the cooked chicken and add to the skillet along with the drained fettuccine, tossing gently to coat.
  9. For mushroom basil cream, melt butter in a small skillet over medium heat, sauté sliced mushrooms, then stir in heavy cream, simmer, and add chopped fresh basil, salt, and pepper.
  10. Serve the creamy chicken Alfredo with crispy Parmesan broccoli and drizzle with the mushroom basil cream.

Notes

Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner

Nutrition

  • Calories: 680 kcal
  • Sodium: 850 mg
  • Protein: 42 g

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Find it online: https://corarecipes.com/spinach-artichoke-greek-chicken-alfredo-recipe/