Description
This creamy spinach artichoke chicken Alfredo with crispy Parmesan broccoli is the ultimate comfort meal. Juicy chicken breast smothered in rich Alfredo sauce, paired with roasted broccoli, makes it a crowd-pleasing dinner idea. Perfect for weeknights or special occasions. Keywords: spinach artichoke chicken Alfredo, creamy chicken Alfredo, roasted broccoli side.
Ingredients
1 lb chicken breast
2 cups fresh spinach
1 cup canned artichoke hearts, chopped
1 cup grated Parmesan cheese
1 ½ cups heavy cream
3 cloves garlic, minced
2 tbsp butter
2 cups broccoli florets
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Instructions
1. Season chicken breasts with salt and pepper. Heat grill pan with olive oil and sear each breast for 5-6 minutes per side until golden and cooked through. Let rest.
2. Preheat oven to 425°F. Toss broccoli florets in olive oil, salt, and pepper. Spread on a sheet pan, sprinkle with Parmesan, and roast for 20 minutes.
3. In a saucepan, melt butter and sauté garlic until fragrant. Stir in heavy cream and simmer gently.
4. Add spinach and artichokes to sauce and cook until wilted.
5. Stir in Parmesan cheese over low heat until sauce thickens. Adjust seasoning to taste.
6. Slice rested chicken and serve topped with Alfredo sauce and crispy Parmesan broccoli.
Notes
Let the chicken rest after cooking for juicier results.
Use freshly grated Parmesan for best melt and flavor.
Don’t overcook the sauce once cheese is added; keep heat low.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 610mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 115mg