Description

A rich and creamy Greek-inspired Chicken Alfredo featuring tender boneless chicken breasts seared to perfection, tossed with fettuccine in a luscious spinach-artichoke Alfredo sauce, topped with sautéed mushrooms and fresh basil cream, accompanied by crispy roasted Parmesan broccoli florets for a delightful texture contrast.

Ingredients

Scale

Chicken and Seasoning

4 pieces Boneless Skinless Chicken Breasts (Pat dry for better searing)
2 tablespoons Olive Oil (Can substitute with vegetable oil)
3 cloves Garlic (minced, fresh garlic adds aromatic flavor)
1 teaspoon Dried Oregano (Fresh oregano can be used for a bright taste)
1 teaspoon Paprika (Smoked paprika adds depth)
Salt to taste (Essential for seasoning)
Black Pepper to taste (Essential for seasoning)

Pasta and Sauce

12 ounces Fettuccine Pasta (Hearty base for the Alfredo sauce)
1 cup Heavy Cream (Forms the creamy Alfredo sauce)
1 cup Grated Parmesan Cheese (Delivers richness)
1 cup Marinated Artichoke Hearts (Contributes tanginess)
4 cups Fresh Spinach (Adds freshness)

Mushroom Topping

1 cup Mushrooms (sliced, offers earthy flavor)
2 tablespoons Butter (Adds richness to the mushroom topping)
2 tablespoons Olive Oil (for sautéing mushrooms)
1/4 cup Fresh Basil (Enhances flavor)
1 splash Heavy Cream (to add creaminess to mushroom topping)

Roasted Broccoli

2 cups Broccoli Florets (Provides nutritional crunch)
Olive Oil for tossing
Salt to taste
Grated Parmesan Cheese (for sprinkling before roasting)

Optional Toppings

1/2 cup Parmesan Cheese (Optional topping for extra cheesy finish)

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Instructions

Prepare the Chicken: Pat the boneless skinless chicken breasts dry with paper towels. Rub each piece with olive oil, minced garlic, dried oregano, paprika, salt, and black pepper. Set aside to marinate while you preheat a large skillet.
Sear the Chicken: Heat a large skillet over medium-high heat for 2-3 minutes. Add the seasoned chicken breasts and sear for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove from skillet and let rest on a plate.
Make the Alfredo Sauce: Lower heat to medium in the same skillet, add a splash of olive oil and minced garlic, cooking for about 30 seconds until fragrant. Stir in fresh spinach and marinated artichoke hearts. Pour in heavy cream and sprinkle grated Parmesan cheese, stirring continuously until the sauce thickens and becomes creamy, about 3-5 minutes.
Cook the Pasta: Meanwhile, bring a pot of salted water to a boil. Add fettuccine pasta and cook until al dente, about 10-12 minutes. Drain the pasta and toss it into the prepared Alfredo sauce, mixing well to coat.
Sauté the Mushrooms: In a separate pan, melt butter over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until tender and slightly golden. Add a splash of heavy cream and fresh basil, stir well, then remove from heat.
Roast the Broccoli: Preheat your oven to 400°F (200°C). Toss broccoli florets with olive oil, salt, and grated Parmesan cheese. Spread evenly on a baking sheet and roast for 15-20 minutes until crispy and slightly charred.
Assemble and Serve: Slice the rested chicken into strips. Plate the creamy spinach-artichoke chicken Alfredo topped with sautéed mushrooms and basil cream. Arrange the crispy Parmesan broccoli on the side and garnish with optional Parmesan cheese if desired. Serve immediately and enjoy!

Notes

Patting the chicken breasts dry ensures better searing and caramelization.
Use fresh garlic and herbs for enhanced flavor.
Smoked paprika adds a smoky depth but regular paprika works fine.
Adjust seasoning according to taste preferences.
To make it lighter, substitute heavy cream with half-and-half.
Ensure pasta is cooked al dente for best texture in the dish.
Roasting broccoli until slightly charred brings out a nutty, crispy flavor.
The optional Parmesan topping adds extra richness but can be omitted for lower fat.