Description
A creamy spinach artichoke Greek chicken Alfredo dish that combines rich flavors and textures.
Ingredients
Scale
- 2 chicken breasts, diced
- 1 cup spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup heavy cream
- 1 cup Greek yogurt
- 1 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 8 oz fettuccine pasta
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package instructions.
- In a pan, heat olive oil over medium heat.
- Add diced chicken and cook until browned.
- Add garlic, spinach, and artichokes. Sauté for 3 minutes.
- Stir in heavy cream and Greek yogurt.
- Add Parmesan cheese and mix until melted.
- Combine cooked pasta with the sauce.
- Season with salt and pepper to taste.
- Serve warm and enjoy.
Notes
- For a lighter version, use low-fat Greek yogurt.
- Feel free to add more vegetables of your choice.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: creamy spinach artichoke Greek chicken Alfredo recipe