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

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There’s something incredibly satisfying about bringing restaurant-quality meals into your own kitchen, and this Spinach-Artichoke Greek Chicken Alfredo with Crispy Parmesan Broccoli and Mushroom Basil Cream has quickly become one of my all-time favorites to recreate at home. It’s creamy, savory, slightly smoky from the grilled chicken, and balanced beautifully by the crunchy roasted broccoli and pillowy pan-seared gnocchi. It’s a full, hearty plate that feels indulgent without being overly complicated.

What makes this dish shine is the unique blend of flavors. The Greek-marinated chicken is juicy and packed with Mediterranean herbs, while the Alfredo sauce gets a major upgrade thanks to spinach, artichoke hearts, sautéed mushrooms, and a hit of fresh basil cream. The crispy broccoli tossed with parmesan provides texture and a touch of charred flavor that takes the whole dish over the top. Whether you’re making dinner for guests or just want something a little special on a weeknight, this meal delivers every single time.

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Why You’ll Love This Spinach-Artichoke Greek Chicken Alfredo

This dish is a powerhouse of flavor and comfort. You’ll love how each component stands on its own—tender, grilled chicken, a decadent Alfredo sauce with a gourmet twist, and a vibrant veggie side that’s anything but boring. It feels like something from a fancy bistro, but you can whip it up in your own kitchen in under an hour. Plus, it’s high in protein, full of nutrient-dense vegetables, and customizable depending on your mood or what’s in your fridge.

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What Kind of Chicken Should I Use?

For this recipe, I prefer boneless, skinless chicken breasts because they cook quickly, absorb marinade well, and slice beautifully over a bed of sauce. That said, chicken thighs are also a great choice if you’re looking for something a little juicier and more forgiving in terms of cook time. Just be sure to adjust cooking duration slightly—thighs may take a bit longer, but they pack a lot of flavor.

You can grill, pan-sear, or even bake the chicken depending on your setup. Grilling gives the most flavor with those smoky charred lines, but pan-searing with a touch of olive oil and finishing in the oven will also give you golden, juicy results. Whatever you choose, just don’t skip the marinade—it’s key to infusing that Greek-inspired brightness into the meat.

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Options for Substitutions

Whether you’re working with dietary restrictions or just using what you have on hand, there’s room to play here:

• Chicken → Swap with tofu, portobello mushrooms, or even shrimp for a vegetarian or pescatarian version.
• Alfredo Sauce → Use a cashew-based cream or coconut milk for a dairy-free twist, just add a touch of nutritional yeast for cheesiness.
• Spinach & Artichokes → Feel free to use kale, Swiss chard, or even roasted red peppers if those are more available.
• Broccoli → Replace with brussels sprouts, cauliflower, or zucchini—just roast them until crispy and golden.
• Gnocchi → Sub with roasted potatoes, couscous, or orzo for a different texture.
• Parmesan → Vegan? Use nutritional yeast or a vegan cheese alternative.

This dish is flexible and forgiving, so don’t be afraid to get creative with what you’ve got.

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

Each ingredient in this recipe plays a distinct role in building layers of texture and flavor. Here’s what you’ll need and why it’s essential:

• Boneless, Skinless Chicken Breasts – These are lean, protein-rich, and soak up the Greek marinade perfectly, providing a juicy, flavorful base for the dish.
• Greek Yogurt – Used in the marinade to tenderize the chicken and add a tangy richness that complements Mediterranean spices.
• Garlic & Lemon Juice – These bring brightness and punch to both the chicken and the Alfredo sauce.
• Olive Oil – A staple that’s used for searing, roasting, and adding depth to the marinade.
• Spinach – Fresh or frozen, it adds color, nutrients, and pairs beautifully with the creamy Alfredo.
• Artichoke Hearts – These introduce a briny, tender bite that cuts through the creaminess for balance.
• Mushrooms – Sautéed to enhance umami flavor in the basil cream and deepen the sauce.
• Fresh Basil – Blended into the sauce, basil gives the cream a herbaceous, aromatic finish that sets it apart.
• Heavy Cream – The luxurious base of the Alfredo, it brings the velvety texture we all love.
• Parmesan Cheese – Used both in the sauce and to coat the broccoli, delivering a nutty, salty sharpness.
• Broccoli Florets – Roasted until crispy and slightly charred for texture and contrast.
• Gnocchi (or Baby Potatoes) – Pan-seared until golden; these add a starchy, crispy element that rounds out the plate.
• Salt, Pepper, Dried Oregano, and Paprika – Simple pantry spices that enhance every layer without overwhelming the palate.

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Step 1: Marinate the Chicken

Start by combining Greek yogurt, olive oil, lemon juice, minced garlic, dried oregano, salt, pepper, and a touch of paprika in a bowl. Add the chicken breasts and coat them well. Cover and refrigerate for at least 30 minutes (or up to overnight) to let the flavors soak in.

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Step 2: Prepare the Alfredo Base

In a large skillet, heat olive oil and sauté chopped mushrooms until browned. Add garlic and cook for another minute. Stir in heavy cream and bring to a gentle simmer. Toss in chopped spinach, artichoke hearts, and chopped fresh basil. Cook until the spinach wilts and the sauce thickens. Stir in grated parmesan cheese and season with salt and pepper to taste.

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Step 3: Roast the Broccoli

Toss broccoli florets with olive oil, salt, pepper, and a generous sprinkle of parmesan cheese. Spread them on a baking sheet and roast at 425°F (220°C) for 20–25 minutes until golden brown and crispy on the edges.

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Step 4: Cook the Chicken

Grill or pan-sear the marinated chicken over medium-high heat for 5–7 minutes per side, or until fully cooked and nicely charred. Let it rest for 5 minutes before slicing it into strips.

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Step 5: Sear the Gnocchi or Potatoes

In a separate skillet, add a bit of olive oil and pan-fry the gnocchi (or pre-boiled baby potatoes) until crispy and golden on the outside. Lightly season with salt and pepper.

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Step 6: Assemble the Plate

Place a generous spoonful of the spinach-artichoke Alfredo sauce on the plate, add the sliced grilled chicken over top, then serve with crispy parmesan broccoli and golden gnocchi on the side. Drizzle more mushroom basil cream sauce over everything to finish.

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How Long to Cook the Spinach-Artichoke Greek Chicken Alfredo

The full recipe comes together in about 45 to 55 minutes, depending on how much multitasking you do:

• Chicken marination – At least 30 minutes (can be done ahead).
• Grilling or pan-searing chicken – 12 to 15 minutes total.
• Roasting broccoli – 20 to 25 minutes in the oven.
• Preparing Alfredo sauce – About 10 minutes.
• Pan-frying gnocchi or potatoes – 8 to 10 minutes.
• Final assembly – 5 minutes.

To save time, you can roast the broccoli and cook the sauce while the chicken is marinating.

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Tips for Perfect Spinach-Artichoke Greek Chicken Alfredo

• Don’t rush the marinade – Even 30 minutes makes a huge difference in flavor and tenderness. Overnight is even better.
• Use high heat for searing – Whether you’re grilling or pan-frying, hot heat gives that golden-brown crust and locks in juices.
• Squeeze the spinach – If you’re using frozen spinach, make sure to squeeze out excess water before adding it to the sauce to prevent thinning it out.
• Layer your salt – Season each component as you go: the chicken, the sauce, the broccoli. This is key to a balanced flavor.
• Don’t crowd the pan – When searing gnocchi or chicken, keep space between pieces so they brown properly instead of steaming.
• Fresh basil makes a difference – Don’t skip it. It gives the mushroom cream sauce its signature aroma and depth.
• Let the chicken rest before slicing – It keeps the juices inside, so each bite stays tender.

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Watch Out for These Mistakes While Cooking

Even a well-planned recipe can go sideways with a few missteps. Here are the common ones to avoid for this dish:

• Skipping the marinade time – The yogurt-lemon marinade not only flavors but tenderizes the chicken. Rushing this step will lead to bland meat.
• Overcooking the chicken – This is a creamy dish, and dry chicken will feel out of place. Use a meat thermometer and pull the chicken off at 165°F (74°C).
• Crowding the broccoli on the pan – If the broccoli is too packed, it’ll steam instead of roast, losing that beautiful crispy edge.
• Not reducing the Alfredo sauce enough – A thin sauce will pool on the plate rather than cling to the ingredients. Let it simmer until it coats the back of a spoon.
• Adding cheese too early – Parmesan should go in after the cream has thickened. Adding it too soon can cause it to clump or separate.
• Using watery spinach or artichokes – If you’re using frozen spinach or canned artichokes, squeeze them dry or they’ll water down the sauce.

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What to Serve With Spinach-Artichoke Greek Chicken Alfredo?

This dish is pretty complete on its own, but if you want to round it out or build a beautiful table, here are some tasty pairing ideas:

Garlic-Herb Flatbread

Perfect for soaking up any extra sauce on your plate.

Greek Salad

Tomatoes, cucumbers, kalamata olives, feta, and red onion with a lemon-oregano vinaigrette.

Lemon Rice Pilaf

A light, citrusy side that complements the richness of the Alfredo and chicken.

Roasted Garlic Mashed Potatoes

Creamy and comforting, they make a lovely alternative to gnocchi or for a bigger spread.

A Glass of Chilled Sauvignon Blanc

Bright and crisp enough to cut through the cream and enhance the herbs.

Marinated Olives and Feta

An easy appetizer or side dish that ties into the Greek flavors.

Sautéed Green Beans with Almonds

Quick, simple, and adds crunch and color.

Lemon Bars or Greek Yogurt with Honey for Dessert

Something light and sweet to close the meal without overpowering it.

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Storage Instructions

This recipe stores surprisingly well, especially when each component is packed separately:

• Chicken: Store sliced or whole grilled chicken in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave with a splash of water or broth to keep it juicy.
• Spinach-Artichoke Alfredo Sauce: Store in a separate airtight container for 3–4 days. Reheat over low heat on the stove, adding a bit of cream or milk to loosen it up if needed.
• Crispy Parmesan Broccoli: Best enjoyed fresh, but leftovers can be stored in the fridge for 2–3 days. Reheat in an oven or air fryer to bring back the crispiness.
• Gnocchi or Potatoes: Keep in the fridge in a sealed container for up to 3 days. Re-crisp them in a hot skillet for best results.

To freeze, you can wrap the cooked chicken and sauce separately and store for up to 2 months. Thaw overnight in the fridge and reheat slowly. Avoid freezing the broccoli or gnocchi—they don’t hold up well in texture.

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Estimated Nutrition

Here’s a rough breakdown for one hearty serving (based on 4 servings total):

• Calories: ~670 kcal
• Protein: ~45g
• Fat: ~38g
• Saturated Fat: ~17g
• Carbohydrates: ~38g
• Fiber: ~6g
• Sugar: ~6g
• Sodium: ~880mg
• Cholesterol: ~135mg

Note: Nutrition will vary depending on ingredient brands, substitutions, and portion sizes.

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Frequently Asked Questions

What if I don’t have Greek yogurt for the marinade?

You can substitute it with plain whole milk yogurt or even sour cream in a pinch. The goal is to add creaminess and tenderizing acidity.

Can I use store-bought Alfredo sauce?

Yes, but the homemade version with spinach, artichokes, mushrooms, and basil has way more flavor. If you go store-bought, doctor it up with garlic, herbs, and veggies.

Is there a low-carb alternative to gnocchi?

Absolutely—try roasted cauliflower florets, sautéed zucchini, or even shirataki noodles if you’re looking for a keto-friendly twist.

Can I make this dish vegetarian?

Yes! Swap the chicken for grilled tofu, roasted mushrooms, or a hearty plant-based protein. Just be sure to season them well.

Can I make this ahead for a dinner party?

Definitely. Marinate the chicken the night before, prep the sauce and chop veggies earlier in the day, then cook and assemble just before serving.

What’s the best way to reheat leftovers?

For best texture, reheat each part separately: chicken and gnocchi in a skillet, sauce in a saucepan over low heat, and broccoli in the oven or air fryer.

Can I use frozen broccoli?

You can, but fresh broccoli yields much crispier edges when roasted. If using frozen, let it thaw and pat it dry thoroughly before roasting.

Is this recipe gluten-free?

It can be! Use gluten-free gnocchi or roasted potatoes, and make sure all your sauces and marinades are certified gluten-free.

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Conclusion

This Spinach-Artichoke Greek Chicken Alfredo with Crispy Parmesan Broccoli and Mushroom Basil Cream is more than just a meal—it’s a full-on experience. It’s got texture, bold Mediterranean flavor, creamy comfort, and roasted perfection, all tied together in one beautiful plate. It’s the kind of dish that feels indulgent but is loaded with fresh veggies and herbs, making it ideal for weeknights or special dinners alike. Once you try it, you’ll want it in your regular rotation.

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