Description
A creamy and indulgent dish featuring tender chicken breasts in a spinach-artichoke Alfredo sauce, paired with crispy Parmesan broccoli and finished off with a rich mushroom basil cream.
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
Instructions
- 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.
Notes
To make this recipe vegetarian, omit the chicken and replace with extra vegetables like zucchini or mushrooms.
For a spicier version, add more red pepper flakes to the Alfredo sauce.
If you’re looking for a dairy-free option, use coconut cream and substitute dairy-free cheeses for the mozzarella and Parmesan.
Store leftovers in an airtight container in the fridge for up to 2-3 days.
Reheat in a skillet over medium heat, adding a splash of chicken broth or cream to help bring the sauce back to life.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg
