Creamy Spinach-Artichoke Greek Chicken Alfredo
Creamy Spinach-Artichoke Greek Chicken Alfredo is a delectable dish that harmoniously blends creamy Alfredo sauce with the freshness of spinach and artichokes. Perfect for family dinners or impressing guests, this recipe delivers a comforting and flavorful experience in every bite. Whether served at a cozy gathering or on a quiet evening, it’s a meal that elevates any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 4 cups fresh baby spinach
- 1 can (14 oz) artichoke hearts, drained
- 8 oz cream cheese
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 8 oz fettuccine or penne pasta
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C). Spray a baking dish with nonstick cooking spray. Season chicken breasts with salt and pepper.
- In a skillet over medium-high heat, add olive oil. Sear the chicken for about 5 minutes on each side until golden brown. Remove and let rest.
- In the same skillet, reduce heat to medium-low. Add minced garlic and sauté for about one minute.
- Stir in cream cheese and heavy cream until smooth.
- Add spinach and artichokes, cooking until spinach wilts (about three minutes).
- Mix in Parmesan cheese until melted and combined.
- Return chicken to the skillet, coating with sauce, and serve over cooked pasta.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 3g
- Sodium: 750mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 130mg