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

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Juicy grilled chicken draped in a luxuriously creamy spinach-artichoke Alfredo sauce meets a vibrant side of crispy Parmesan broccoli. Add in golden, garlicky potatoes, and you have a plate that balances comfort with freshness. The chicken brings a hint of Greek herbs, while the sauce offers an earthy, cheesy depth. The broccoli, kissed by the oven’s heat, adds a toasty crunch that plays beautifully against the creamy components.

This dish feels like a restaurant special you can make at home in under an hour. The magic lies in combining Mediterranean-inspired seasoning with the indulgence of Alfredo and the familiar comfort of roasted vegetables. Perfect for weeknights when you want something hearty yet sophisticated, it’s a meal that will have everyone asking for seconds.

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Preparation Phase & Tools to Use

To pull off this recipe flawlessly, you’ll want the right tools on hand. A heavy-duty cast-iron skillet or grill pan ensures the chicken gets those beautiful char marks and locks in juices. A medium saucepan is essential for creating the creamy spinach-artichoke Alfredo without scorching the dairy. Use a rimmed baking sheet for roasting the broccoli and potatoes so they crisp evenly.

A sharp chef’s knife makes prepping vegetables and slicing chicken a breeze, and a heat-resistant spatula helps fold the spinach and artichokes into the sauce without breaking them down too much. Lastly, having a microplane or fine grater ensures your Parmesan is light, fluffy, and melts beautifully into the sauce and over the broccoli.

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

Chicken Breasts – The protein centerpiece, mild in flavor to soak up the Greek seasoning and creamy sauce.

Spinach – Fresh leaves add vibrant color and a nutrient boost to the Alfredo.

Artichoke Hearts – Lend a subtle tang and Mediterranean flair to balance the richness.

Parmesan Cheese – Melts into both the sauce and broccoli topping, adding salty, nutty depth.

Heavy Cream – The base of a silky Alfredo sauce that clings perfectly to the chicken.

Mushrooms – Bring earthiness to the basil cream component.

Fresh Basil – Adds a sweet herbal brightness to lift the cream sauce.

Broccoli Florets – Roast to crisp perfection, creating a satisfying contrast in texture.

Baby Potatoes – Pan-fried or roasted for a golden, garlicky side.

Olive Oil – The foundation for cooking the chicken and vegetables with flavor.

Greek Seasoning Blend – A mix of herbs like oregano, thyme, and garlic to season the chicken.

Butter – Enriches both the sauce and vegetables, adding flavor and sheen.

Garlic – Minced for aromatic depth in the Alfredo and veggie sides.

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How To Make the Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream

Step 1: Marinate & Cook the Chicken

Rub chicken breasts with olive oil and Greek seasoning. Grill or pan-sear over medium-high heat until golden on both sides and fully cooked.

Step 2: Prepare the Alfredo Base

In a saucepan, melt butter and sauté minced garlic until fragrant. Pour in heavy cream and simmer until slightly thickened.

Step 3: Add Spinach & Artichokes

Fold in fresh spinach until wilted, then add chopped artichoke hearts. Stir gently to combine.

Step 4: Incorporate Parmesan

Whisk Parmesan cheese into the sauce until smooth and creamy.

Step 5: Make the Mushroom Basil Cream

In a separate pan, sauté sliced mushrooms in butter. Add cream and fresh basil, simmering until infused.

Step 6: Roast the Broccoli

Toss broccoli florets in olive oil, garlic, and Parmesan. Roast at 425°F until crispy and browned at the edges.

Step 7: Prepare the Potatoes

Halve baby potatoes, toss with olive oil and garlic, then roast or pan-fry until golden.

Step 8: Assemble the Plate

Slice the chicken, spoon Alfredo sauce over the top, add a side of crispy broccoli, and finish with potatoes.

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Serving and Storing Your Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream

Serve the chicken sliced, draped generously with the spinach-artichoke Alfredo, alongside a portion of crispy Parmesan broccoli and golden potatoes. A sprinkle of fresh basil or parsley adds brightness and makes the plate pop. This dish pairs wonderfully with a crisp white wine or sparkling water with lemon.

For storage, cool completely before transferring to airtight containers. The chicken and sauce can be refrigerated together for up to 3 days. Reheat gently on the stove, adding a splash of cream if the sauce thickens too much. Broccoli and potatoes reheat best in the oven to regain their crispness.

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Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, but thaw it completely and squeeze out excess water to prevent a watery sauce.

What’s the best way to keep the chicken juicy?

Avoid overcooking—use a meat thermometer and pull it from heat at 165°F.

Can I make the sauce ahead of time?

Absolutely. Store in the fridge for up to 2 days and reheat gently before serving.

Is there a dairy-free alternative for Alfredo?

Yes, use full-fat coconut milk and nutritional yeast instead of cream and Parmesan.

Can I swap the potatoes for another side?

Sure! Try roasted sweet potatoes, quinoa, or even garlic bread for variety.

How do I make it spicier?

Add a pinch of red pepper flakes to the Alfredo or the roasted broccoli for gentle heat.

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Want More Chicken Dinner Ideas?

If you love this Spinach-Artichoke Greek Chicken Alfredo, you might also enjoy these other favorites:

• Longhorn Parmesan Chicken for a steakhouse-style classic.
• Sweet Garlic Chicken in the Crockpot for an easy, flavor-packed slow cooker meal.
• Smothered Chicken and Rice Recipe for creamy comfort food.
• Hawaiian Chicken Sheet Pan Recipe for a tropical twist.
• Creamy Broccoli and Chicken Penne for pasta night perfection.

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Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can revisit it anytime. And if you give it a try, let me know how it turned out! Did you stick with the classic Alfredo or add your own twist? Maybe extra artichokes or a little heat?

I love hearing how others make these recipes their own. Questions are always welcome—let’s help each other cook smarter and eat better.

For even more delicious dinner inspiration, visit my Pinterest Life With Olivia.

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