Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream

This recipe brings together everything I love about creamy pasta dishes, with a few delightful twists! Tender chicken breasts are bathed in a luscious spinach-artichoke Alfredo sauce, paired with crispy Parmesan broccoli, and finished off with a rich mushroom basil cream. It’s the perfect balance of creamy, savory, and crispy textures, all in one dish.

Why You’ll Love This Recipe

What’s not to love about this dish? I get the creamy richness of Alfredo sauce, the savory burst of spinach and artichoke, and the comforting warmth of perfectly cooked chicken and pasta. The crispy Parmesan broccoli adds the perfect crunch, while the mushroom basil cream gives it that extra indulgent finish. Whether it’s for a weeknight dinner or a special occasion, this recipe will satisfy any craving.

Ingredients

For the Chicken Alfredo:

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C). For the crispy Parmesan broccoli, toss the broccoli florets with olive oil, salt, pepper, and grated Parmesan. Spread them out on a baking sheet and bake for 20 minutes or until golden brown and crispy.

Cook the fettuccine pasta according to the package instructions. Drain and set aside.

Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes per side until golden and cooked through. Remove the chicken and set aside.

In the same skillet, add garlic and sauté for 1 minute. Then, add spinach, artichoke hearts, chicken broth, and heavy cream, stirring to combine. Bring to a simmer, and then reduce the heat to low.

Stir in the Parmesan and mozzarella cheeses, and oregano. Simmer the sauce for 5-7 minutes, until it thickens. Season with salt, pepper, and red pepper flakes to taste.

Slice the cooked chicken breasts and add them to the sauce, along with the cooked fettuccine. Stir to combine.

For the mushroom basil cream, melt butter in a small skillet over medium heat. Add the mushrooms and sauté for 3-4 minutes until softened. Stir in the heavy cream and simmer for 2-3 minutes.

Add fresh basil, salt, and pepper to the cream, mixing until smooth.

Serve the chicken Alfredo pasta with the crispy Parmesan broccoli, drizzling the mushroom basil cream on top.

Servings and timing

Servings: 4 servings

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Variations

Vegetarian: Omit the chicken and replace with extra vegetables like zucchini or mushrooms for a plant-based alternative.

Pasta Alternatives: You can swap the fettuccine for other pasta types like penne or spaghetti if preferred.

Spicy: Add more red pepper flakes to the Alfredo sauce for an extra kick.

Dairy-Free: Use coconut cream in place of heavy cream and substitute dairy-free cheeses for the mozzarella and Parmesan.

Storage/Reheating

Storage: I like to store leftovers in an airtight container in the fridge for up to 2-3 days.

Reheating: Reheat in a skillet over medium heat, adding a splash of chicken broth or cream to help bring the sauce back to life. Alternatively, you can microwave it in short intervals, stirring in between.

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FAQs

Can I make this recipe ahead of time?

Yes, you can prep most parts ahead of time! The chicken can be cooked and sliced earlier, and the broccoli can be roasted and stored. When ready to serve, just heat everything up and combine.

Can I use frozen spinach and artichokes?

I prefer fresh, but frozen spinach and artichokes will work as well. Just make sure to thaw and drain them well before adding them to the sauce.

Can I use a different type of cheese?

Absolutely! If you don’t have mozzarella or Parmesan, feel free to try other cheeses like cheddar or provolone. Just keep in mind that the flavor and texture may change slightly.

How do I know when the chicken is cooked through?

The internal temperature of the chicken should reach 165°F (75°C). You can also cut into the thickest part to make sure it’s no longer pink.

Can I freeze this dish?

While the pasta and sauce freeze well, the broccoli may lose its crispy texture upon thawing. If you want to freeze it, store the pasta and sauce separately from the broccoli, and reheat them when ready to eat.

Conclusion

This Spinach-Artichoke Greek Chicken Alfredo with Crispy Parmesan Broccoli and Mushroom Basil Cream is truly a meal I can’t get enough of. It’s rich, creamy, and packed with flavor—perfect for anyone who loves a comforting, satisfying dinner. I hope you enjoy making it as much as I do!

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