If you’ve ever dreamed of combining your favorite spinach-artichoke dip with creamy chicken Alfredo, this is the dinner that makes it happen. The seared Greek-seasoned chicken is tender and flavorful, while the broccoli roasts until crispy and golden. The entire dish gets smothered in a velvety mushroom basil cream sauce that makes every bite irresistible.

This recipe is indulgent yet balanced. You’ve got the richness of Alfredo, the herbaceous brightness of basil, the earthy umami from mushrooms, and a pop of green from roasted broccoli. It’s one of those dinners that looks restaurant-worthy but is surprisingly simple to put together at home.

What Kind of Chicken Should I Use?

Boneless skinless chicken breasts work beautifully here since they sear well and absorb all the seasonings. You could also use chicken thighs if you prefer darker, juicier meat—just adjust cooking time accordingly. The key is to get that golden crust on the outside while keeping the inside juicy.

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

Chicken Breasts: These form the hearty base and soak up all the bold Greek spices.

Greek Seasoning: A mix of oregano, garlic powder, onion powder, and lemon zest adds vibrant flavor.

Fresh Broccoli: Roasted until crispy, broccoli brings texture and balances the creamy elements.

Parmesan Cheese: Coats the broccoli and adds a savory, nutty crisp.

Olive Oil: Used for roasting and searing, this brings out the Mediterranean vibe.

Baby Bella Mushrooms: Sliced and sautéed, they add a deep, earthy flavor to the cream.

Garlic Cloves: Essential for flavor layering in both the sauce and the chicken.

Fresh Basil: Stirred into the cream for herby freshness.

Heavy Cream: Creates that luscious Alfredo-style sauce.

Cream Cheese: Adds body and a mild tang to the sauce, mimicking the classic dip.

Canned Artichoke Hearts: Chopped and folded in, they bring the signature spinach-artichoke flavor.

Fresh Spinach: Wilts into the sauce, boosting the green goodness.

Pasta of Choice: Penne, fettuccine, or even tortellini—your base for soaking up all that glorious sauce.

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

Step 1: Roast the Broccoli

Toss fresh broccoli florets with olive oil, salt, and pepper. Sprinkle generously with grated Parmesan. Roast in a 425°F oven for 20–25 minutes until crispy and golden on the edges.

Step 2: Sear the Chicken

Season chicken breasts on both sides with Greek seasoning. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 6 minutes per side, or until cooked through and nicely golden. Set aside to rest, then slice.

Step 3: Sauté the Mushrooms and Garlic

In the same skillet, add a bit more olive oil if needed and toss in the sliced mushrooms. Cook for 5–6 minutes until browned and softened. Add minced garlic and stir until fragrant.

Step 4: Make the Creamy Sauce

Lower the heat and pour in heavy cream, stirring in cream cheese until melted and smooth. Add the chopped artichokes and fresh spinach. Simmer until spinach wilts, then stir in chopped fresh basil.

Step 5: Cook the Pasta

Boil your pasta of choice according to package instructions. Drain and toss it into the sauce to coat every piece in that dreamy mixture.

Step 6: Assemble Everything

Plate the pasta with sauce, top with sliced Greek chicken, roasted Parmesan broccoli, and a generous spoonful of the mushroom basil cream. Optionally, garnish with extra basil or grated Parmesan.

How to Serve and Store This Creamy Chicken Alfredo

This dish is best served fresh, right when the sauce is silky and the chicken is warm from the skillet. Plate it up with a generous heap of roasted broccoli and make sure the sauce coats every forkful.

For storing, place leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken upon chilling, so when reheating, add a splash of cream or milk to revive the creaminess. Reheat gently over the stove or in the microwave at medium power.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can prepare the sauce, roast the broccoli, and even cook the chicken a day in advance. Reheat gently and cook pasta fresh to bring it all together.

What pasta works best with this recipe?

Fettuccine and penne are both excellent choices. Fettuccine holds the sauce beautifully, while penne traps those flavorful bits inside.

Is there a dairy-free option?

You could use a plant-based cream and dairy-free cream cheese. While the texture will be slightly different, it still turns out rich and flavorful.

Can I use frozen spinach?

Absolutely! Just make sure to thaw and squeeze out any excess moisture before adding it to the sauce.

How spicy is this dish?

It’s not spicy at all. However, you can add a pinch of crushed red pepper flakes to the sauce if you like a bit of heat.

Can I substitute mushrooms with something else?

Yes—zucchini, asparagus, or even sun-dried tomatoes would be great swaps if you’re not a fan of mushrooms.

Want More Chicken Dinner Ideas?

If you loved this spinach-artichoke Alfredo, here are a few other cozy favorites you might enjoy from Life with Jam:

Creamy Cajun Steak Alfredo for a Southern kick with bold spices.
Texas Roadhouse Butter Chicken Skillet with its classic buttery sizzle.
Air Fryer Honey Butter Garlic Chicken Tenders for a crispier, quick-cook option.
Cheesy Baked Tortellini with Meat Sauce if you’re craving more baked pasta goodness.
Creamy Garlic Marry Me Salmon if you’re looking for a seafood twist on rich creamy dinners.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you go for penne or fettuccine? Add extra basil? I love seeing how each kitchen puts their spin on it.

✨ Find more easy meals and indulgent twists on classic comfort food on my Pinterest board: Life with Jam on Pinterest

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

Author: Jam Scott
Total Time: 45 minutes
Yield: 4 servings

Print Recipe

Description

A creamy, indulgent pasta dinner featuring Greek-seasoned chicken, roasted Parmesan broccoli, and a velvety mushroom basil cream sauce with spinach and artichokes. Perfect for a restaurant-quality meal at home.

Instructions

1. Preheat oven to 425°F. Toss broccoli with olive oil, salt, pepper, and Parmesan. Spread on a baking sheet and roast for 20–25 minutes until crispy.

2. Season chicken breasts with Greek seasoning. Heat olive oil in a skillet over medium-high heat and sear chicken for 6 minutes per side, or until golden and cooked through. Set aside to rest, then slice.

3. In the same skillet, add a little more olive oil and sauté mushrooms until browned, about 5–6 minutes. Add garlic and stir for 30 seconds.

4. Reduce heat to low. Pour in heavy cream and stir in cream cheese until smooth. Add chopped artichokes and spinach, cooking until spinach wilts. Stir in basil.

5. Cook pasta according to package directions. Drain and toss with the sauce until well coated.

6. Plate pasta, top with sliced chicken, roasted broccoli, and mushroom basil cream. Garnish with more basil or Parmesan if desired.