Lorenzo Devereaux
This decadent dinner is the ultimate cozy indulgence—a creamy Greek-inspired chicken Alfredo topped with spinach-artichoke cream, served alongside crisp Parmesan broccoli and savory mushroom basil bites. Perfect for an impressive weeknight meal or a comfort-filled weekend dinner, this recipe combines tender grilled chicken with a luxurious Alfredo sauce that’s enriched with Mediterranean flavors.
The creamy Alfredo clings to soft fettuccine ribbons, while the spinach-artichoke mixture brings a tangy, cheesy richness that feels like your favorite dip turned into dinner. Add in golden-brown mushrooms with basil cream and roasted broccoli kissed with Parmesan, and you’ve got a plate that hits every flavor note: creamy, garlicky, savory, and fresh.
What Kind of Pasta Should I Use for Chicken Alfredo?
Traditional fettuccine is ideal for Alfredo because the flat, wide noodles hold the creamy sauce perfectly. However, you can also use tagliatelle, pappardelle, or even rigatoni if you prefer a heartier bite. Fresh pasta is a wonderful choice if you want that extra tender, restaurant-quality feel.
Ingredients for the Spinach-Artichoke Greek Chicken Alfredo
- Chicken Breasts: The star of the dish, marinated and grilled for juicy, tender bites that soak up the Alfredo flavor.
- Fettuccine Pasta: Wide ribbons that cradle the creamy spinach-artichoke sauce beautifully.
- Fresh Spinach & Artichoke Hearts: Add a vibrant, tangy, and earthy depth to the sauce while boosting nutrition.
- Heavy Cream & Parmesan Cheese: Form the luscious Alfredo base that coats every bite.
- Garlic & Basil: Aromatics that infuse the sauce and mushrooms with rich Mediterranean flair.
- Broccoli Florets: Roasted to perfection with Parmesan for a crisp and savory side.
- Mushrooms: Pan-seared until golden for earthy richness, enhanced with a touch of basil cream.
How To Make the Spinach-Artichoke Greek Chicken Alfredo
Step 1: Prepare the Chicken
Marinate chicken breasts with olive oil, garlic, lemon juice, salt, and pepper. Grill or pan-sear until golden and fully cooked. Slice into strips and set aside.
Step 2: Cook the Fettuccine
Boil salted water and cook fettuccine until al dente. Reserve ½ cup of pasta water and drain the rest.
Step 3: Make the Alfredo Base
In a skillet, melt butter with minced garlic, then add heavy cream. Simmer gently and whisk in grated Parmesan until smooth and creamy.
Step 4: Add Spinach and Artichokes
Stir in chopped spinach and artichoke hearts until the spinach wilts and the artichokes are warmed through. Season with salt, pepper, and a hint of nutmeg.
Step 5: Toss Pasta and Chicken
Combine the pasta, grilled chicken, and Alfredo-spinach-artichoke sauce in a large skillet. Add a splash of reserved pasta water if needed for a silkier texture.
Step 6: Prepare Crispy Parmesan Broccoli
Toss broccoli florets with olive oil, salt, and grated Parmesan. Roast at 425°F for 15 minutes until tender and slightly crispy.
Step 7: Make Mushroom Basil Cream
Sauté mushrooms in butter until golden. Stir in cream, fresh basil, and a pinch of salt for a fragrant side topping.
Serve the pasta hot with the roasted Parmesan broccoli and mushrooms on the side for a complete Mediterranean-inspired dinner.
Serving and Storing Spinach-Artichoke Greek Chicken Alfredo
This dish is best enjoyed immediately while the Alfredo sauce is hot and creamy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to bring back its silky texture.
What to Serve With Spinach-Artichoke Greek Chicken Alfredo?
1. Garlic Bread
Warm, crusty garlic bread makes the perfect companion to soak up any leftover Alfredo sauce.
2. Mixed Green Salad
A crisp salad with arugula, cherry tomatoes, and cucumber adds a refreshing contrast.
3. Lemon-Herb Couscous
A light, zesty side dish that balances the richness of the Alfredo.
4. Roasted Asparagus
Add a bright and slightly charred veggie option to your plate.
5. Caprese Salad
Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze for a Mediterranean touch.
6. Sparkling Lemon Water or White Wine
A crisp drink enhances the meal without overpowering the creamy flavors.
Want More Chicken Alfredo & Pasta Ideas?
If you love this Spinach-Artichoke Greek Chicken Alfredo, you might enjoy these other delicious dishes from our kitchen:
- Garlic Parmesan Tortellini with Chicken and Broccoli
- Shrimp Broccoli Alfredo – Creamy, Comforting, and Crave-Worthy
- Smoky Garlic Butter Chicken Pasta
- Creamy Chicken and Broccoli Recipe
- Ultimate Cajun Mozzarella Chicken Ranch Pasta
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Spinach-Artichoke Greek Chicken Alfredo with Crispy Parmesan Broccoli and Mushroom Basil Cream
Equipment
- Skillet
- Pot
- Oven
Ingredients
- 2 large chicken breasts
- 12 oz fettuccine pasta
- 2 cups fresh spinach
- 1 cup artichoke hearts, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 1 cup mushrooms, sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 1 tbsp fresh basil, chopped
- 1 tbsp lemon juice
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Marinate chicken breasts with olive oil, garlic, lemon juice, salt, and pepper. Grill or pan-sear until golden and fully cooked. Slice into strips.
- Boil salted water and cook fettuccine until al dente. Reserve ½ cup pasta water and drain the rest.
- In a skillet, melt butter with minced garlic, then add heavy cream. Simmer gently and whisk in Parmesan until smooth.
- Stir in spinach and artichokes until spinach wilts and artichokes are warm. Season with salt, pepper, and nutmeg.
- Toss pasta and chicken in the Alfredo sauce. Add a splash of reserved pasta water if needed.
- Toss broccoli with olive oil, salt, and Parmesan. Roast at 425°F for 15 minutes until tender and slightly crispy.
- Sauté mushrooms in butter until golden. Stir in cream, basil, and a pinch of salt for a fragrant topping.