Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cook the pasta according to the package directions. Drain it and toss it with the sauce until all the pasta is well coated.
  6. 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.

  • Author: nevaeh-hall
  • 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

Find it online: https://www.nevaehrecipes.com/spinach-artichoke-greek-chicken-alfredo-with-crispy-parmesan-broccoli/