Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream

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Imagine tender grilled Greek-style chicken seasoned with herbs, resting on a bed of fettuccine coated in a rich, spinach-artichoke Alfredo sauce. Now add crisp-tender broccoli, drenched in a creamy mushroom basil sauce, kissed with Parmesan. This dish is a restaurant-worthy dinner that brings bold flavors and comforting textures to your table in every bite.

Whether you’re feeding your family or impressing guests, this dish hits all the right notes: creamy and savory, earthy and herbaceous, crunchy and satisfying. It’s perfect for a cozy dinner night at home or a special occasion when you want to serve something truly unforgettable.

Why You’ll Love This Spinach-Artichoke Greek Chicken Alfredo

• It’s a flavor explosion: The combination of garlic, herbs, basil, and Parmesan in the creamy sauce perfectly complements the charred Greek chicken and earthy mushrooms.
• Comfort food done fresh: While indulgent, the broccoli, spinach, and artichoke bring freshness that balances the richness.
• Feeds a crowd: Great for families or gatherings, this is a hearty dish that pleases adults and kids alike.
• Restaurant-style at home: It’s like your favorite pasta night out, but made in your kitchen.
• Customizable: Add extra veggies or swap the pasta for a gluten-free version—it still turns out incredible.

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Ingredients for the Spinach-Artichoke Greek Chicken Alfredo

Every element in this recipe has a flavorful purpose. Here’s what makes it all come together:

• Boneless skinless chicken breasts – Marinated in herbs and lemon for that classic Greek flavor base.
• Fettuccine pasta – A wide, flat noodle that holds onto the creamy Alfredo sauce beautifully.
• Fresh broccoli florets – Lightly steamed or sautéed for a crunchy contrast and vibrant color.
• Baby spinach – Adds subtle earthiness and blends perfectly into the Alfredo.
• Marinated artichoke hearts – Brings tang and texture that lifts the creaminess.
• Mushrooms – Sautéed for umami depth that enriches the basil cream sauce.
• Garlic cloves – Infuses both sauces with bold flavor.
• Heavy cream & cream cheese – The rich base for both sauces.
• Fresh basil – Delivers sweet herbal notes that finish the dish with freshness.
• Parmesan cheese – Essential for the creamy sauce and also used to crisp up the broccoli.
• Olive oil & butter – Used for cooking the chicken and veggies while adding flavor.
• Salt & pepper – The fundamentals for seasoning each layer.
• Lemon juice – Brightens up the chicken and ties the creamy sauces together.

How To Make the Spinach-Artichoke Greek Chicken Alfredo

Step 1: Marinate and Cook the Chicken

Season the chicken with olive oil, lemon juice, oregano, garlic, salt, and pepper. Let it marinate for at least 30 minutes. Then grill or sear on a hot skillet until golden brown and fully cooked. Slice and set aside.

Step 2: Cook the Pasta

Boil the fettuccine until al dente. Drain, but reserve 1/2 cup of pasta water to loosen the sauce later if needed.

Step 3: Make the Spinach-Artichoke Alfredo

In a skillet, heat butter and garlic until fragrant. Add cream cheese and heavy cream, whisking until smooth. Stir in chopped spinach and artichoke hearts, then Parmesan cheese. Season with salt and pepper.

Step 4: Prepare the Mushroom Basil Cream

In another pan, sauté mushrooms in butter until browned. Add cream, Parmesan, garlic, and fresh chopped basil. Let it simmer until thickened and fragrant.

Step 5: Sauté the Broccoli

Lightly sauté the broccoli florets in olive oil until they’re just tender but still vibrant green. Toss with grated Parmesan to finish.

Step 6: Assemble Everything

Toss the fettuccine in the spinach-artichoke Alfredo sauce. Plate it with sliced Greek chicken and a generous scoop of Parmesan broccoli. Drizzle the mushroom basil cream on top or serve it on the side for dipping.

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How to Serve and Store Spinach-Artichoke Greek Chicken Alfredo

This rich and hearty recipe serves 4 to 6 people generously. Serve it hot in shallow bowls to showcase the layers: creamy pasta, grilled chicken, crisp broccoli, and mushroom sauce. A sprinkle of extra Parmesan and fresh basil on top brings it all together.

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or milk to loosen the sauce if needed. The chicken may also be reheated separately for the best texture.

What to Serve With Spinach-Artichoke Greek Chicken Alfredo

Garlic Bread or Toasted Focaccia

Perfect for scooping up the creamy sauces and giving the dish a bit of crunch.

Greek Salad

A refreshing, tangy mix of cucumbers, tomatoes, red onions, olives, and feta adds brightness.

Roasted Lemon Potatoes

Their crispy edges and zesty flavor pair beautifully with the richness of Alfredo.

White Wine or Sparkling Water

A glass of Sauvignon Blanc or chilled sparkling water with lemon helps balance the creamy dish.

Grilled Asparagus

Adds an earthy, slightly smoky touch that complements the pasta.

Baked Zucchini Chips

A lighter, crispy side that works well with the cheesy, creamy pasta.

Herbed Couscous or Orzo Salad

These can be served chilled or warm and offer a Mediterranean twist.

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Frequently Asked Questions

Can I make this dish ahead of time?

Yes, you can prepare most elements in advance. Cook the pasta and sauces, then refrigerate separately. Reheat gently and combine before serving. Grilling the chicken fresh keeps it juicy, but it can be reheated if needed.

Can I use rotisserie chicken instead?

Absolutely. If you’re short on time, shredded rotisserie chicken works well. Just warm it in a skillet with olive oil and a splash of lemon juice for added flavor.

Is there a vegetarian version of this?

Yes! Omit the chicken and add more vegetables like zucchini or bell peppers. You could also include chickpeas or white beans for protein.

How can I make this dish gluten-free?

Swap the fettuccine for a gluten-free pasta, and double-check that your sauces and marinated artichokes are gluten-free as well.

What’s the best way to reheat leftovers?

Warm leftovers on the stove with a bit of cream or milk to bring back the creamy texture. Microwaving works too, but stir halfway to prevent uneven heating.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you use rotisserie chicken or go all out with the grilled version? Did you add an extra veggie twist?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.

Conclusion

Spinach-Artichoke Greek Chicken Alfredo with Crispy Parmesan Broccoli and Mushroom Basil Cream is more than a mouthful—it’s a mouthwatering, comforting dinner that checks every box. From the creamy texture to the savory depth, it’s an unforgettable meal that’s easier to make than it looks. Perfect for weeknight indulgence or a dinner party showstopper. Enjoy every bite!

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