Name: Spinach-Artichoke Garlic Chicken Alfredo with Crispy Parmesan Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 chicken breasts, boneless and skinless; 1 tablespoon olive oil; 3 cloves garlic, minced; 1 cup spinach, chopped; 1 cup artichoke hearts, drained and chopped; 1 cup heavy cream; 1 cup grated parmesan cheese; 8 oz fettuccine pasta; Salt and pepper to taste; 2 medium potatoes, peeled and cubed; 1/4 cup parmesan cheese, grated; 1 tablespoon olive oil (for potatoes); Fresh parsley, chopped (for garnish)

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This creamy and savory Spinach-Artichoke Garlic Chicken Alfredo with Crispy Parmesan Potatoes dish is packed with vibrant spinach and artichokes, offering a delicious twist on a classic favorite. The pairing of the creamy alfredo with crispy parmesan potatoes creates the perfect balance of textures, making it an irresistible meal for any occasion.

Spinach-Artichoke Garlic Chicken Alfredo with Crispy Parmesan Potatoes

Ingredients

2 chicken breasts, boneless and skinless

1 tablespoon olive oil

3 cloves garlic, minced

1 cup spinach, chopped

1 cup artichoke hearts, drained and chopped

1 cup heavy cream

1 cup grated parmesan cheese

8 oz fettuccine pasta

Salt and pepper to taste

2 medium potatoes, peeled and cubed

¼ cup parmesan cheese, grated

1 tablespoon olive oil (for potatoes)

Fresh parsley, chopped (for garnish)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C).

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook for 6-7 minutes on each side until golden and cooked through. Remove from the skillet and set aside.

In the same skillet, add garlic, spinach, and artichokes. Sauté for 2-3 minutes until the spinach wilts.

Add heavy cream and parmesan cheese to the skillet, stirring until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.

While the sauce is thickening, cook the fettuccine pasta according to package instructions. Drain and set aside.

Slice the cooked chicken into strips and add it to the sauce along with the cooked pasta. Toss everything together until well-coated with the creamy alfredo sauce.

For the crispy parmesan potatoes: Toss cubed potatoes with olive oil, parmesan, salt, and pepper. Spread the potatoes evenly on a baking sheet and roast in the oven for 20-25 minutes, or until golden and crispy.

Serve the alfredo with a side of crispy parmesan potatoes, garnished with fresh parsley.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

Variations

Add mushrooms: You can toss in some sautéed mushrooms for added flavor and texture.

Swap the pasta: If you’re not a fan of fettuccine, try spaghetti or penne as a substitute.

For a lighter version: Use half-and-half instead of heavy cream and opt for a lighter cheese like mozzarella to reduce the richness.

Chicken alternatives: If you prefer, you could substitute chicken breasts with boneless, skinless chicken thighs for a juicier cut of meat.

Storage/reheating

To store any leftovers, keep the chicken alfredo and crispy parmesan potatoes in separate airtight containers in the refrigerator for up to 3 days. When ready to reheat, I recommend warming the alfredo on the stove over low heat, adding a splash of milk or cream to bring back the creamy texture. For the potatoes, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes until crispy again.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the alfredo sauce and potatoes ahead of time. Store them in airtight containers in the fridge, and then reheat when you're ready to serve. It's best to store the sauce and potatoes separately to maintain their texture.

Can I use frozen spinach or artichokes?

Yes, frozen spinach and artichokes can be used in place of fresh ingredients. Just make sure to thaw and drain them well before adding to the skillet.

Can I use a different pasta?

Absolutely! If you prefer a different pasta shape, feel free to use penne, spaghetti, or any pasta you like. Fettuccine is just a classic choice for alfredo.

How do I make the potatoes extra crispy?

To get the potatoes super crispy, ensure they are evenly coated with olive oil and parmesan. Spread them out on the baking sheet so they aren't overcrowded, allowing them to crisp up better during roasting.

Can I make this a vegetarian dish?

Yes, simply omit the chicken and substitute a plant-based protein, like tofu or tempeh, or add extra veggies like mushrooms, zucchini, or bell peppers for a hearty vegetarian meal.

Conclusion

This Spinach-Artichoke Garlic Chicken Alfredo with Crispy Parmesan Potatoes is a showstopper that’s sure to impress. The creamy, garlicky alfredo sauce pairs perfectly with the tender chicken and vibrant spinach and artichokes, while the crispy parmesan potatoes add the perfect crunch. It’s a comforting dish that is quick and easy enough for a weeknight dinner but also special enough to serve at gatherings. I know I’ll be making this one again and again!

Recipe:

Spinach-Artichoke Garlic Chicken Alfredo with Crispy Parmesan Potatoes

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

This creamy and savory chicken alfredo dish is packed with vibrant spinach and artichokes, offering a delicious twist on a classic favorite. The pairing of the creamy alfredo with crispy parmesan potatoes creates the perfect balance of textures, making it an irresistible meal for any occasion.

Instructions

Preheat your oven to 400°F (200°C).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Cook for 6-7 minutes on each side until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, add garlic, spinach, and artichokes. Sauté for 2-3 minutes until the spinach wilts.
Add heavy cream and parmesan cheese to the skillet, stirring until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
While the sauce is thickening, cook the fettuccine pasta according to package instructions. Drain and set aside.
Slice the cooked chicken into strips and add it to the sauce along with the cooked pasta. Toss everything together until well-coated with the creamy alfredo sauce.
For the crispy parmesan potatoes: Toss cubed potatoes with olive oil, parmesan, salt, and pepper. Spread the potatoes evenly on a baking sheet and roast in the oven for 20-25 minutes, or until golden and crispy.
Serve the alfredo with a side of crispy parmesan potatoes, garnished with fresh parsley.