Julia Walton
Creamy, herby, and irresistibly comforting, this dish brings together tender Greek-seasoned chicken, luscious spinach-artichoke Alfredo pasta, and golden-crisp Parmesan broccoli. The highlight is the mushroom basil cream that drapes over the pasta, creating a decadent restaurant-worthy plate right at home.
This hearty combination delivers the best of both worlds: the freshness of roasted vegetables and the indulgence of a creamy Alfredo twist. Perfect for a weeknight dinner or an elevated weekend meal, it’s a recipe that will leave everyone asking for seconds.
What Makes This Spinach-Artichoke Greek Chicken Alfredo So Special?
The secret lies in the balance of flavors. Greek-inspired chicken adds a herbaceous punch with hints of oregano, garlic, and paprika. Meanwhile, the Alfredo sauce gets a boost from tangy artichokes and earthy spinach, creating a creamy base with a hint of garden freshness. When paired with the crispy, Parmesan-coated broccoli and a silky mushroom basil topping, every bite feels like a gourmet experience.
Ingredients for the Spinach-Artichoke Greek Chicken Alfredo
- Chicken Breasts – Lean and juicy, the perfect canvas for Greek herbs and seared golden crusts.
- Fresh Spinach & Artichoke Hearts – These add freshness and tang to the Alfredo sauce.
- Fettuccine Pasta – Wide ribbons hold the creamy sauce beautifully.
- Mushrooms & Fresh Basil – Create a luxurious topping for the Alfredo and add deep, savory notes.
- Broccoli Florets – Roasted with Parmesan to deliver crispy, cheesy edges.
- Heavy Cream & Parmesan Cheese – The base for a rich Alfredo sauce that clings to every noodle.
- Olive Oil, Garlic, and Seasonings – Essential for infusing flavor into the chicken and vegetables.
How To Make the Spinach-Artichoke Greek Chicken Alfredo
Step 1: Prepare and Season the Chicken
Pat the chicken breasts dry and season them generously with olive oil, garlic, oregano, paprika, salt, and pepper. This step ensures each bite is infused with Greek-inspired flavor.
Step 2: Sear the Chicken to Perfection
In a large skillet, sear the chicken over medium-high heat until golden brown on both sides and fully cooked through. Transfer to a plate and let it rest.
Step 3: Create the Spinach-Artichoke Alfredo
In the same pan, sauté garlic until fragrant, then add chopped artichokes and fresh spinach. Pour in the heavy cream and sprinkle in Parmesan cheese. Simmer until the sauce thickens, tossing in cooked fettuccine pasta to coat every strand.
Step 4: Make the Mushroom Basil Cream
In a separate pan, sauté mushrooms in butter until tender and golden. Add a splash of cream and fresh basil for a fragrant, silky finish.
Step 5: Roast the Parmesan Broccoli
Toss broccoli florets in olive oil, salt, and grated Parmesan. Roast in a preheated oven at 400°F for 15-20 minutes until crispy and golden on the edges.
Step 6: Assemble and Serve
Slice the chicken and arrange it over the Alfredo pasta. Spoon the mushroom basil cream on top, and serve with crispy Parmesan broccoli on the side for a complete, restaurant-style dish.
Serving and Storing Spinach-Artichoke Greek Chicken Alfredo
This indulgent pasta is best enjoyed hot, straight from the skillet. The creamy Alfredo sauce thickens as it cools, so if reheating, add a splash of milk or cream to bring it back to its silky consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing is possible for the pasta and chicken (without the broccoli) for up to 2 months, but for best texture, roast fresh broccoli when serving again.
What to Serve With Spinach-Artichoke Greek Chicken Alfredo?
1. Garlic Bread
Crunchy, buttery garlic bread pairs perfectly with creamy Alfredo pasta.
2. Caesar Salad
Crisp romaine with a tangy Caesar dressing balances the richness of the dish.
3. Roasted Sweet Potatoes
A slightly sweet contrast to the savory chicken and cream sauce.
4. Caprese Salad
Fresh tomatoes, basil, and mozzarella bring a refreshing Mediterranean twist.
5. Lemon Butter Green Beans
Bright and zesty beans complement the creamy Alfredo.
6. Antipasto Platter
Olives, cured meats, and cheeses create a complete Italian-inspired dining experience.
7. Focaccia Bread
Soft, herby focaccia is perfect for soaking up leftover sauce.
Want More Creamy Pasta Ideas?
If you love this Spinach-Artichoke Greek Chicken Alfredo, you might enjoy these other delicious pasta recipes from SavorQueen:
- Garlic Butter Chicken with Rigatoni and Parmesan
- Cheesy Ranch Chicken and Broccoli Pasta Skillet
- One-Pan Creamy Cheddar Sausage Ranch Chicken Pasta
- Spicy Cajun Steak Mozzarella Alfredo Pasta
Save This Pin For Later
Save this delicious idea to your favorite Pinterest board so it’s always within reach when you’re ready to make it again.
Tried adding your own twist, like sun-dried tomatoes or a drizzle of lemon basil oil? I’d love to hear about it in the comments!
Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite dish might be waiting there!
Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream
Equipment
- Large Skillet
- Oven
- Saucepan
Ingredients
- 2 boneless skinless chicken breasts
- 8 oz fettuccine pasta
- 2 cups fresh spinach
- 1 cup marinated artichoke hearts chopped
- 1 cup mushrooms sliced
- 2 cups broccoli florets
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp butter
- 0.5 tsp paprika
- 1 tsp dried oregano
- 0.25 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh basil chopped
Instructions
- Pat chicken dry and season with olive oil, garlic, oregano, paprika, salt, and pepper.
- Sear chicken in a skillet over medium-high heat until golden and fully cooked. Remove and let rest.
- In the same pan, sauté garlic, then add spinach and artichokes. Stir in heavy cream and Parmesan to create a thick Alfredo sauce. Toss with cooked fettuccine.
- In a separate pan, sauté mushrooms in butter until tender, then stir in a splash of cream and chopped basil for the topping.
- Toss broccoli with olive oil, salt, and Parmesan. Roast at 400°F for 15–20 minutes until crispy.
- Slice chicken, place over Alfredo pasta, spoon mushroom basil cream on top, and serve with roasted Parmesan broccoli.
Notes
2. If reheating, add a bit of milk or cream to restore the sauce’s silky consistency.