Description
A luxurious and flavorful pasta dish that combines tender chicken, creamy Alfredo sauce, spinach, artichokes, and a crispy Parmesan topping — a restaurant-quality comfort meal made easily at home.
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 4 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped
- 2 cups heavy cream
- 1 cup grated Parmesan cheese (divided)
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- 12 oz fettuccine or penne pasta, cooked and drained
- 2 tbsp butter
- 1/4 cup breadcrumbs (for topping)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook for 5–7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add butter and garlic. Sauté for 1 minute until fragrant.
- Add artichokes and spinach; cook for 2–3 minutes until spinach wilts.
- Pour in heavy cream and bring to a simmer. Stir in 3/4 cup Parmesan, mozzarella, Italian seasoning, and red pepper flakes. Simmer until the sauce thickens, about 3–4 minutes.
- Add the cooked chicken and pasta to the sauce, tossing until evenly coated.
- Transfer the mixture to a baking dish.
- In a small bowl, combine remaining Parmesan with breadcrumbs. Sprinkle evenly over the top.
- Bake for 10–12 minutes, or until the top is golden and crispy.
- Garnish with extra Parmesan and fresh herbs before serving.
Notes
- Use grilled or rotisserie chicken for a quicker version.
- Substitute kale for spinach if desired.
- For a lighter sauce, use half-and-half instead of heavy cream.
- This dish reheats beautifully and makes great leftovers.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American