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.

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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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.

Notes

Add sautéed mushrooms for extra flavor and texture.

If you don’t prefer fettuccine, swap it for spaghetti or penne.

For a lighter version, use half-and-half instead of heavy cream and opt for mozzarella cheese.

Boneless, skinless chicken thighs can be used for a juicier cut of meat.

Store leftovers separately to maintain the crispy texture of the potatoes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop and Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 3g
Sodium: 800mg
Fat: 29g
Saturated Fat: 9g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 35g
Cholesterol: 85mg