Why Make This Recipe
Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream is not just a meal; it’s a delightful experience. This dish combines tender chicken, creamy sauce, and crispy broccoli for a satisfying dinner. It’s perfect for busy weeknights or special occasions, offering a mix of flavors and textures that everyone will enjoy. Plus, it’s packed with veggies, making it a healthier choice.
How to Make Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream
Ingredients
- 2 large chicken breasts
- 1 tablespoon Greek seasoning (oregano, garlic powder, onion powder, lemon zest)
- 3 cups broccoli florets
- 1 tablespoon olive oil (for broccoli)
- 1/2 cup grated Parmesan cheese (for broccoli)
- 1 tablespoon olive oil (for chicken/mushrooms)
- 2 cups baby bella mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup heavy cream
- 4 ounces cream cheese
- 1 cup canned artichoke hearts, chopped
- 2 cups fresh spinach
- 1/4 cup fresh basil, chopped
- 8 ounces pasta of choice (penne or fettuccine)
- Salt and pepper, to taste
Directions
-
Preheat your oven to 425°F (220°C). Toss the broccoli with olive oil, salt, pepper, and Parmesan cheese. Spread the mixture on a baking sheet and roast for 20 to 25 minutes until crispy.
-
While the broccoli is roasting, season the chicken breasts with Greek seasoning. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 6 minutes on each side, or until golden and cooked through. Set the chicken aside to rest, then slice it.
-
In the same skillet, add a little more olive oil and sauté the mushrooms until they are browned, which should take about 5 to 6 minutes. Add the minced garlic and stir for 30 seconds.
-
Reduce the heat to low. Pour in the heavy cream and stir in the cream cheese until the mixture is smooth. Add the chopped artichokes and spinach, cooking until the spinach wilts. Stir in the chopped basil.
-
Cook the pasta according to the package directions. Drain it and toss it with the sauce until all the pasta is well coated.
-
To serve, plate the pasta, top it with the sliced chicken, crispy roasted broccoli, and the mushroom basil cream. Garnish with extra basil or Parmesan cheese if you wish.
How to Serve Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream
This dish is best served hot. You can put it on a large platter for sharing or serve individual plates. It goes well with a side salad or garlic bread for a complete meal.
How to Store Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream
Store leftovers in an airtight container in the refrigerator. They will keep well for about 3 to 4 days. Reheat in the microwave or on the stovetop until warmed through.
Tips to Make Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream
- For added flavor, marinate the chicken in Greek seasoning for a few hours before cooking.
- You can use frozen spinach instead of fresh, but make sure to thaw and drain it well.
- If you like it spicy, add some red pepper flakes to the sauce.
- Feel free to swap pasta for a gluten-free option.
Variation
You can switch up the vegetables by adding bell peppers or zucchini. For a vegetarian option, omit the chicken and use chickpeas instead.
FAQs
1. Can I use different pasta for this recipe?
Yes! You can use any pasta you like, such as penne, fettuccine, or even gluten-free pasta.
2. Can this dish be made ahead of time?
Yes, you can prepare the sauce and chicken in advance. Just store them separately and combine when you’re ready to serve.
3. What can I serve with this dish?
This meal pairs well with a side salad or some garlic bread. Enjoy it with a glass of your favorite white wine for a special touch!
Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli
A delightful experience combining tender chicken, creamy sauce, and crispy broccoli, packed with veggies for a healthier choice.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large chicken breasts
- 1 tablespoon Greek seasoning (oregano, garlic powder, onion powder, lemon zest)
- 3 cups broccoli florets
- 1 tablespoon olive oil (for broccoli)
- 1/2 cup grated Parmesan cheese (for broccoli)
- 1 tablespoon olive oil (for chicken/mushrooms)
- 2 cups baby bella mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup heavy cream
- 4 ounces cream cheese
- 1 cup canned artichoke hearts, chopped
- 2 cups fresh spinach
- 1/4 cup fresh basil, chopped
- 8 ounces pasta of choice (penne or fettuccine)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C). Toss the broccoli with olive oil, salt, pepper, and Parmesan cheese. Spread the mixture on a baking sheet and roast for 20 to 25 minutes until crispy.
- While the broccoli is roasting, season the chicken breasts with Greek seasoning. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 6 minutes on each side, or until golden and cooked through. Set the chicken aside to rest, then slice it.
- In the same skillet, add a little more olive oil and sauté the mushrooms until they are browned, which should take about 5 to 6 minutes. Add the minced garlic and stir for 30 seconds.
- Reduce the heat to low. Pour in the heavy cream and stir in the cream cheese until the mixture is smooth. Add the chopped artichokes and spinach, cooking until the spinach wilts. Stir in the chopped basil.
- Cook the pasta according to the package directions. Drain it and toss it with the sauce until all the pasta is well coated.
- To serve, plate the pasta, top it with the sliced chicken, crispy roasted broccoli, and the mushroom basil cream. Garnish with extra basil or Parmesan cheese if you wish.
Notes
For added flavor, marinate the chicken in Greek seasoning for a few hours before cooking. You can use frozen spinach instead of fresh, but make sure to thaw and drain it well.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg