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.