Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream and Herb Cheesy Fries
This ultimate comfort platter combines Mediterranean-inspired flavors with a rich, multi-layered cream sauce and crispy, herb-dusted sides. It is a decadent meal designed for those who want a restaurant-quality experience at home.
The Component Breakdown
- Greek-Inspired Sliced Chicken: Boneless chicken breasts are seasoned with a blend of dried oregano, garlic powder, and onion powder, then seared until golden and juicy.
- Spinach-Artichoke Alfredo Sauce: A velvety base of heavy cream and Parmesan cheese is folded with sautéed fresh spinach and chopped marinated artichoke hearts. A hint of lemon zest cuts through the richness.
- Crispy Parmesan Broccoli: Fresh florets are tossed in olive oil and a generous dusting of Parmesan, then roasted until the edges are charred and crispy.
- Mushroom Basil Cream: A secondary, earthy sauce made with sliced cremini mushrooms sautéed in butter, finished with a splash of white wine and fresh chiffonade basil.
- Herb Cheesy Fries: Golden, crispy fries are tossed immediately out of the fryer with dried parsley, oregano, and a fine microplane grating of sharp white cheddar or Pecorino.
Ingredients
For the Chicken & Pasta:
- 2 large boneless, skinless chicken breasts
- 16 oz penne or rotelle pasta
- 2 tbsp olive oil
- 1 tbsp Greek seasoning (oregano, garlic, lemon peel)
For the Spinach-Artichoke Alfredo:
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach, chopped
- 1/2 cup marinated artichoke hearts, drained and chopped
- 3 cloves garlic, minced
- 2 tbsp butter
For the Sides:
- 1 large head of broccoli, cut into florets
- 1/2 cup Parmesan cheese (for roasting)
- 1 cup cremini mushrooms, sliced
- 1/2 cup heavy cream (for mushroom sauce)
- 1 bag frozen crispy fries
- 1 tsp dried herbs (parsley, oregano)
Preparation
1. Prepare the Chicken and Pasta
Boil a large pot of salted water and cook the pasta until al dente. While the pasta cooks, season the chicken breasts generously. Heat olive oil in a skillet over medium-high heat and sear the chicken for 6–8 minutes per side. Once cooked through, let the chicken rest for 5 minutes before slicing into strips.
2. Roast the Broccoli and Bake Fries
Preheat the oven to 400°F. Toss broccoli florets with olive oil and Parmesan cheese, then spread on a baking sheet. On a separate sheet, arrange the fries. Bake both for 15–20 minutes until the broccoli is charred and the fries are golden. Immediately toss the hot fries with additional herbs and cheese.
3. Build the Dual Cream Sauces
In a large saucepan, melt butter and sauté garlic for the Alfredo. Add 2 cups of heavy cream and simmer until slightly thickened. Stir in the Parmesan, spinach, and artichokes until the spinach wilts. In a separate small skillet, sauté the sliced mushrooms in butter until browned. Add the remaining 1/2 cup of heavy cream and basil, simmering until it coats the back of a spoon.
4. Assembly
Toss the cooked pasta with the Spinach-Artichoke Alfredo sauce. Place a generous portion of pasta on the plate, top with sliced chicken, and ladle the Mushroom Basil Cream over the top. Serve the Crispy Parmesan Broccoli and Herb Cheesy Fries on the side for the perfect texture contrast.
