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

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When I first made this dish, I wasn’t expecting it to be this good. It started as a craving for something creamy and comforting, but still packed with enough greens and flavor to feel a bit sophisticated. And this Spinach-Artichoke Greek Chicken Alfredo with Crispy Parmesan Broccoli and Mushroom Basil Cream quickly turned into one of those recipes I keep going back to. The balance of richness from the Alfredo, the herbal notes from the basil, the tangy artichokes, and that perfectly roasted broccoli makes it a standout.

The star here is definitely the sauce—creamy, dreamy, and full of depth from sautéed mushrooms, garlic, and Greek yogurt for a little brightness. Paired with grilled chicken breast and those crispy broccoli florets that soak up all that cheesy golden flavor, it’s a dinner that looks gourmet but feels totally achievable. It’s the kind of recipe that impresses but also comforts.

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

This isn’t your basic chicken Alfredo—it’s an elevated version that leans into bold, earthy flavors while staying creamy and satisfying. You’ll love how the mushroom basil cream brings a twist to a classic sauce, and how the Greek yogurt and spinach-artichoke combo adds richness without making you feel heavy afterward. Plus, it’s a one-plate meal that checks every box: protein, veggies, and indulgent flavor.

What Kind of Chicken Should I Use for Spinach-Artichoke Greek Chicken Alfredo?

For this recipe, I always reach for boneless, skinless chicken breasts. They cook quickly, especially when grilled or pan-seared, and absorb that creamy mushroom basil sauce beautifully. But if you prefer something with a bit more richness, boneless chicken thighs are a fantastic option—they’re juicier and pair well with the bold flavors of the spinach and artichoke. Just be sure to cook them thoroughly and give them a nice sear for texture.

If you’re pressed for time, pre-cooked grilled chicken strips can be a lifesaver. Just warm them up in the pan before pouring on that luscious sauce.

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Options for Substitutions

One of the best things about this dish is its flexibility. You can make it your own without losing the essence of what makes it so good:

• Chicken: Swap it out for grilled shrimp or salmon if you’re looking for a pescatarian twist. Tofu works too—pan-fried and seasoned, it holds the sauce well.
• Alfredo Sauce Base: Instead of heavy cream, try using half-and-half or a plant-based milk mixed with a roux for a lighter option.
• Greek Yogurt: This adds tang and creaminess, but you can substitute with sour cream or even cream cheese in a pinch.
• Artichokes: Marinated artichokes bring extra zing, but canned or frozen artichokes will work fine—just be sure to drain them well.
• Mushrooms: Feel free to use cremini, button, or even shiitake mushrooms depending on what you have on hand.
• Broccoli: Not a fan? Swap with roasted Brussels sprouts or asparagus—both get beautifully crispy in the oven with Parmesan.

This recipe invites creativity while still delivering bold and creamy satisfaction every single time.

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

Each ingredient in this dish has a purpose—it’s all about layering flavor and texture in the right way.

• Boneless, Skinless Chicken Breasts
  Lean, protein-packed, and perfect for soaking up the creamy sauce. A good sear brings flavor and keeps the chicken juicy.
• Greek Yogurt
  This adds a tangy brightness to the Alfredo, lightening it up while still giving that smooth, creamy texture we love.
• Fresh Spinach
  It wilts perfectly into the sauce and adds a nice earthy balance to the rich, creamy base.
• Artichoke Hearts
  Tender and slightly briny, these give the dish its signature Mediterranean twist. Use marinated for extra flavor or canned for convenience.
• Mushrooms
  Sautéed mushrooms bring an umami depth that grounds the whole sauce. Cremini or button mushrooms work great.
• Fresh Basil
  Blended into the sauce or stirred in at the end, basil brightens the dish with herbal freshness.
• Garlic
  Minced and sautéed—it’s the aromatic backbone of the sauce and broccoli.
• Heavy Cream
  Gives the sauce its indulgent texture. You can sub with half-and-half, but the richness is key here.
• Parmesan Cheese
  Used in both the sauce and over the broccoli, Parmesan adds nutty, salty flavor and that golden crisp finish on the roasted veggies.
• Broccoli Florets
  Roasted until crispy and slightly charred, they’re the crunchy, healthy contrast to the creamy chicken.
• Olive Oil
  Used for sautéing and roasting, it brings flavor and helps everything brown just right.
• Salt & Black Pepper
  Essential for seasoning at every stage. Don’t hold back—each layer needs a bit.
• Gnocchi (Optional)
  Seen on the side in the image—pan-fried gnocchi makes a great carb base if you want something heartier alongside.

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Step 1: Prep the Chicken

Start by seasoning your chicken breasts with salt, pepper, and a touch of olive oil. Heat a skillet or grill pan over medium-high heat and sear each side for about 4–5 minutes, or until golden and fully cooked through. Let the chicken rest before slicing—it helps keep the juices in.

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Step 2: Roast the Broccoli

Preheat your oven to 425°F (220°C). Toss broccoli florets with olive oil, minced garlic, salt, pepper, and grated Parmesan cheese. Spread them on a baking sheet and roast for 20–25 minutes until they’re crispy and golden on the edges.

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Step 3: Make the Mushroom Basil Cream Sauce

In a large skillet, sauté sliced mushrooms in olive oil until they’re browned and soft. Add minced garlic and cook for another minute. Pour in the heavy cream and stir until bubbling. Lower the heat, then stir in Greek yogurt, chopped fresh basil, and grated Parmesan. Let it simmer gently until thickened.

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Step 4: Add Spinach and Artichokes

Toss in chopped spinach and artichoke hearts. Stir gently until the spinach wilts and everything is warmed through. Taste and season with salt and pepper as needed.

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Step 5: Combine and Serve

Slice your cooked chicken and place it on a plate. Spoon the creamy spinach-artichoke sauce generously over the top. Serve alongside the roasted Parmesan broccoli (and crispy gnocchi, if using). Garnish with more fresh basil or Parmesan if desired.

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How Long to Cook Spinach-Artichoke Greek Chicken Alfredo

The entire dish comes together in about 40 to 45 minutes:

• Chicken: 8–10 minutes total on the stovetop, depending on thickness.
• Broccoli: 20–25 minutes in the oven.
• Sauce: 10–12 minutes from sautéing mushrooms to thickening with yogurt and cream.
• Gnocchi (if used): 5–6 minutes in a skillet until crispy.

Everything can be timed so it finishes together—start with the broccoli, then chicken, then make the sauce while they cook.

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Tips for Perfect Spinach-Artichoke Greek Chicken Alfredo

• Don’t skip the chicken rest time: Letting the meat rest for 5 minutes after cooking keeps it juicy and easier to slice.
• Layer your seasoning: Season your chicken, your sauce, and your broccoli separately. That’s the key to deep flavor.
• Avoid curdling the sauce: Add Greek yogurt off the heat or on low to prevent it from separating. Stir it in slowly for a silky finish.
• Roast the broccoli on a hot pan: Preheat the sheet tray in the oven for extra crispiness on the florets.
• Use fresh basil: It makes a noticeable difference in flavor over dried basil in a fresh sauce like this.
• Taste constantly: As you build the sauce, taste and adjust salt, pepper, and cheese levels. The ingredients vary, so balance is key.
• Pan-fry gnocchi without boiling: Straight from the package to the pan gives that golden crisp texture you see in the photo.

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Watch Out for These Mistakes While Cooking

Even a flavorful dish like this one can fall flat with a few missteps. Here are common pitfalls to avoid:

• Overcooking the chicken: This is a fast-cooking protein. Use a meat thermometer and pull it off the heat at 165°F to keep it tender.
• Crowding the broccoli pan: Give the florets space to roast—if they’re too close, they’ll steam instead of crisp.
• Adding Greek yogurt too early: High heat can curdle the yogurt. Lower the heat or remove the sauce from the burner before stirring it in.
• Skipping the mushroom browning: Don’t rush the mushrooms—letting them get golden gives the sauce a rich umami base.
• Under-seasoning the sauce: Taste it as it thickens and balance the creaminess with salt, pepper, and Parmesan.
• Not draining artichokes properly: Too much liquid from jarred or canned artichokes will water down your sauce.
• Using low-quality Parmesan: This dish depends on strong cheese flavor—freshly grated Parm is a must here.

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What to Serve With Spinach-Artichoke Greek Chicken Alfredo?

This dish is hearty, but a few extras can round out the experience beautifully.

Roasted Garlic Bread

Perfect for soaking up any leftover sauce on the plate. Toasty edges and buttery garlic flavor are hard to beat.

Crispy Gnocchi

If you want a starchy side, pan-fried gnocchi (like in the photo) adds chewy-crisp texture and soaks up the sauce deliciously.

Lemon-Dressed Arugula Salad

A peppery, fresh salad with lemon vinaigrette balances the richness of the Alfredo and resets your palate between bites.

Creamy Polenta

A smooth, spoonable side that complements the sauce without overpowering it.

Herbed Couscous or Orzo

For a Mediterranean vibe, toss with olive oil, lemon zest, and parsley.

Garlic Sautéed Green Beans

Crisp, bright green beans give contrast and crunch.

Grilled Asparagus

Simple, slightly charred asparagus is a perfect, quick-cooking match for this dish.

Chilled White Wine or Sparkling Water

A crisp drink (like Pinot Grigio or a citrusy soda) brings balance and refreshment to this creamy main.

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Storage Instructions

Leftovers hold up really well with this dish, making it a great option for meal prep or next-day lunch.

• Refrigerator: Store any cooled leftovers in an airtight container for up to 3 to 4 days. Keep the chicken, sauce, and broccoli together or separate them if you want to reheat more evenly.
• Freezer: While the chicken and broccoli freeze fine, the creamy sauce may separate when thawed. If you do freeze it, store in a freezer-safe container for up to 2 months, and reheat gently on the stove with a splash of milk or broth to smooth it out.
• Reheating: Warm in a skillet over low heat, stirring often. Add a spoonful of cream or Greek yogurt if the sauce needs reviving. Avoid the microwave if possible, especially for the chicken—it tends to dry out.

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Estimated Nutrition (Per Serving – based on 4 servings)

• Calories: 580
• Protein: 46g
• Fat: 32g
• Saturated Fat: 13g
• Unsaturated Fat: 17g
• Cholesterol: 120mg
• Carbohydrates: 25g
• Fiber: 6g
• Sugar: 4g
• Sodium: 670mg
• Serving Size: Approx. 1 plated portion including chicken, sauce, and broccoli

Keep in mind, values can vary depending on your ingredients—especially the kind of yogurt, cheese, and cream used.

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Frequently Asked Questions

How do I keep the Alfredo sauce from curdling when using Greek yogurt?

The key is temperature. Once the cream has simmered and thickened slightly, reduce the heat to low (or remove the pan from the heat entirely) before adding Greek yogurt. Stir it in gradually and don’t boil the sauce afterward.

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Can I make this dish vegetarian?

Absolutely. Skip the chicken and bulk up the sauce with extra mushrooms, spinach, or roasted chickpeas. The Parmesan broccoli and sauce are plenty satisfying on their own.

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Is it possible to make this gluten-free?

Yes! Use gluten-free pasta or serve the dish over cauliflower rice or polenta. Just double-check that your Parmesan and Greek yogurt are gluten-free certified if you’re cooking for someone with celiac.

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What’s the best type of mushroom to use?

Cremini mushrooms are a great middle ground—they’re more flavorful than button mushrooms but not as strong as portobello. You could also mix in shiitakes for extra earthiness.

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Can I use frozen broccoli instead of fresh?

You can, but fresh broccoli roasts much better and gets crispier. If using frozen, thaw it completely and pat it dry before tossing with oil and Parmesan.

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Does this work with pasta instead of gnocchi or broccoli?

Yes! The creamy spinach-artichoke sauce pairs beautifully with fettuccine, penne, or even spaghetti. Just boil the pasta separately and toss it in.

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Can I meal prep this dish ahead of time?

Yes—cook the components (chicken, sauce, broccoli) separately and store them in the fridge. Assemble and reheat when ready to eat. The sauce may thicken in the fridge, so add a splash of cream or broth when reheating.

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What herbs besides basil would work in the sauce?

Fresh thyme or oregano can be great substitutions or additions. Flat-leaf parsley stirred in at the end also adds a nice, clean flavor.

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Conclusion

Spinach-Artichoke Greek Chicken Alfredo with Crispy Parmesan Broccoli and Mushroom Basil Cream is everything I love in a dinner: rich and indulgent, but still balanced with freshness and texture. It’s the kind of meal that feels special without being complicated, and the flavors are bold, creamy, and comforting with a Mediterranean twist. Whether you serve it with gnocchi, pasta, or just keep it low-carb with roasted veggies, this recipe delivers every single time. Give it one try—and I promise, it’ll earn a spot in your regular dinner rotation.

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