Nora
If there’s ever been a dinner that turns an ordinary night into a restaurant-worthy experience, this is it. Juicy seared chicken breast meets a rich and creamy spinach-artichoke Alfredo sauce, while tender pasta catches every decadent drop. Paired with oven-crisped Parmesan broccoli and golden herb-seasoned croutons, this plate is as eye-catching as it is comforting.
This dish is all about balancing comfort with freshness. The creamy mushroom-basil sauce brings depth, while the crisp broccoli and airy croutons give the perfect bite of crunch. It’s that combination of hearty and bright that makes this meal a true showstopper for both weeknights and weekend gatherings.
Why You’ll Love This Spinach-Artichoke Greek Chicken Alfredo
There’s something irresistible about a dish that feels like a classic but delivers a fresh twist. The Greek-inspired flavors from the spinach and artichoke pair beautifully with creamy Alfredo sauce, while the mushroom-basil cream adds an herby finish that feels elevated. This recipe not only looks impressive on the plate, but it also satisfies your craving for something cozy without being overly heavy.
What Makes the Mushroom Basil Cream So Special?
The magic is in the balance. Sautéed mushrooms bring an earthy richness, while fresh basil keeps the cream sauce light and aromatic. Combined with a hint of garlic and Parmesan, this sauce transforms a simple seared chicken breast into a centerpiece meal. It’s versatile too—drizzle it over the chicken, toss with your pasta, or dip your roasted broccoli for a flavor boost you won’t forget.
Ingredients for the Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli
Each ingredient in this recipe plays a role in delivering layers of flavor and texture:
- Chicken Breasts – Lean and tender, they soak up the creamy sauces beautifully.
- Fresh Spinach – Adds a vibrant pop of color and earthy freshness to the Alfredo.
- Artichoke Hearts – Provide a tangy, briny kick that complements the creamy sauce.
- Pasta of Choice – Fettuccine or penne are perfect for catching the rich Alfredo.
- Heavy Cream & Parmesan – The foundation of our silky Alfredo and mushroom-basil cream.
- Mushrooms – Add a deep umami note to the basil cream sauce.
- Fresh Basil – Lifts the richness with aromatic freshness.
- Broccoli Florets – Roasted until crispy and topped with Parmesan for a crunchy side.
- Olive Oil & Garlic – For sautéing and roasting to build savory depth.
- Seasonings – Salt, pepper, and a hint of paprika for balance.
How To Make the Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli
Step 1: Prep the Broccoli for Roasting
Preheat your oven to 400°F. Toss broccoli florets with olive oil, salt, pepper, and shredded Parmesan. Spread on a baking sheet and roast until golden and crisp at the edges, about 20–25 minutes.
Step 2: Sear the Chicken
Season chicken breasts with salt, pepper, and paprika. Heat olive oil in a skillet and sear until golden brown on both sides and fully cooked through. Remove and let rest.
Step 3: Build the Spinach-Artichoke Alfredo
In the same skillet, add garlic and a bit more oil if needed. Stir in chopped spinach and artichoke hearts until softened. Pour in heavy cream and add grated Parmesan, stirring until smooth and creamy.
Step 4: Make the Mushroom Basil Cream
In a separate pan, sauté mushrooms in butter until golden. Add garlic, cream, and chopped basil. Simmer until thickened and aromatic.
Step 5: Combine and Serve
Cook pasta according to package instructions. Toss with the spinach-artichoke Alfredo. Serve topped with sliced chicken, mushroom basil cream drizzle, and crispy Parmesan broccoli on the side.
Serving and Storing Spinach-Artichoke Greek Chicken Alfredo
This recipe serves 4 hungry people generously, making it ideal for a cozy family dinner or a small gathering with friends. Serve immediately to enjoy the crispy texture of the broccoli and the silky, warm sauces.
To store leftovers, place the pasta and chicken in an airtight container for up to 3 days in the refrigerator. Keep the broccoli in a separate container to maintain its crunch. Reheat gently on the stovetop with a splash of milk or cream to revive the Alfredo’s creamy texture.
What to Serve With Spinach-Artichoke Greek Chicken Alfredo?
Garlic Bread
A warm slice of buttery garlic bread is perfect for soaking up extra Alfredo sauce.
Caesar Salad
The crisp romaine and tangy dressing complement the creamy richness of the pasta.
Lemon-Herb Roasted Potatoes
These bright, zesty potatoes pair beautifully with the herbaceous mushroom basil cream.
Roasted Asparagus
Lightly seasoned asparagus brings a fresh, slightly nutty flavor to the table.
Tomato Cucumber Salad
A simple salad with olive oil and vinegar keeps the meal balanced and refreshing.
Crusty Artisan Bread
Perfect for dipping into any leftover sauce on the plate.
Sparkling Lemon Water or Iced Tea
The citrusy lift cuts through the creamy flavors for a refreshing sip.
Want More Chicken Alfredo Ideas?
If you love this Spinach-Artichoke Greek Chicken Alfredo, you’ll enjoy exploring other comforting favorites from our kitchen:
- Garlic Butter Shrimp Scampi Lasagna for a seafood twist on a creamy pasta dish.
- Cheesy Spinach Stuffed Shells when you want a bubbly, oven-baked classic.
- Longhorn Parmesan Crusted Chicken for another crispy, cheesy chicken favorite.
- Chicken Cordon Bleu Casserole for a comforting, hearty dinner option.
- Garlic Parmesan Cheeseburger Bombs if you’re craving a fun and shareable appetizer.
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And let me know in the comments how yours turned out! Did you add extra Parmesan? Did you try a different pasta shape?
I love hearing how others make these recipes their own. Your feedback and creativity make this kitchen community so fun.
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Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream
Equipment
- Oven
- Skillet
- Baking sheet
- Saucepan
Ingredients
- 2 Chicken breasts
- 2 cups Fresh spinach
- 1 cup Artichoke hearts, chopped
- 8 oz Pasta of choice (fettuccine or penne)
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Mushrooms, sliced
- 1/4 cup Fresh basil, chopped
- 2 cups Broccoli florets
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- 1/2 tsp Paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Toss broccoli with olive oil, salt, pepper, and Parmesan. Roast 20–25 minutes until crispy.
- Season chicken with salt, pepper, and paprika. Sear in olive oil until golden and cooked through. Remove and rest.
- In the same pan, sauté garlic, spinach, and artichokes. Add cream and Parmesan. Stir until smooth and creamy.
- In a separate pan, sauté mushrooms in butter, add garlic, cream, and fresh basil. Simmer until thickened.
- Cook pasta, toss with spinach-artichoke Alfredo, top with sliced chicken, drizzle with mushroom basil cream, and serve with roasted broccoli.