Description
Creamy Spinach-Artichoke Greek Chicken Alfredo is a rich, flavorful dish featuring tender chicken in a luscious sauce with vibrant spinach and tangy artichokes. Perfect for any weeknight meal or special occasion!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 cups fresh spinach (or thawed frozen spinach)
- 1 cup artichoke hearts (canned or frozen)
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 3 cloves garlic, minced
- 8 oz fettuccine or penne
Instructions
- Chop garlic finely and set aside. Wash and pat dry fresh spinach.
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper. Sear for about 5-6 minutes on each side until golden brown and cooked through. Remove from skillet and let rest.
- In the same skillet, add minced garlic and sauté until fragrant (about 1 minute). Add spinach and artichoke hearts, cooking until wilted.
- Pour in heavy cream, stirring in grated parmesan cheese until melted and smooth. Season with salt and pepper to taste.
- Add cooked pasta to the sauce along with sliced chicken breasts. Toss gently to coat noodles evenly.
- Plate the dish elegantly, garnishing with additional parmesan or fresh herbs if desired.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 580
- Sugar: 3g
- Sodium: 670mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 135mg
Keywords: For added flavor, consider swapping artichokes for sun-dried tomatoes or adding mushrooms. Leftover chicken can be used for salads or wraps. To save time, prepare the chicken and sauce ahead of time, then combine just before serving.