Description
A creamy and flavorful delight that combines the richness of Alfredo sauce with the freshness of spinach and artichokes, topped with Greek-inspired seasonings.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces fettuccine pasta
Instructions
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In a large skillet, heat a little olive oil over medium heat and sauté the garlic until fragrant.
- Add the chopped spinach and artichokes to the skillet, cooking until the spinach is wilted.
- Pour in the heavy cream and bring to a simmer.
- Stir in the Parmesan cheese, oregano, salt, and pepper until the sauce is smooth.
- Add the shredded chicken and cooked fettuccine to the skillet, tossing to coat everything in the sauce.
- Serve hot, garnished with additional Parmesan if desired.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Feel free to add more vegetables like bell peppers or mushrooms for extra flavor.
- This dish can be made ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Spinach Artichoke Greek Chicken Alfredo