"Spinach and Artichoke Chicken Alfredo"

Jeanette Wrobel

By
@Jeanette_Wrobel

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Prep:

35 Min

Cook:

25 Min

Ingredients

3-4
boneless chicked breast bite size pieces
2 Tbsp
olive oil
4 Tbsp
butter, divided
1/2 tsp
seasoned salt
1/4 tsp
pepper
3 Tbsp
flour
1 Tbsp
mince garlic
2 c
chicken broth
3 c
milk
8 oz
block of cream cheese
1 c
parmesan cheese
1 Tbsp
dried parsley
1/4 tsp
garlic powder
6 oz
bag of baby fresh spinach
1 can(s)
14oz. artichoke hearts,drained, and chopped
10 oz
bag of bow tie or penne pasta
1 c
mozzarella cheese

Directions Step-By-Step

1
In 2 Tbs. olive oil and 1 Tbs. butter sauté the chicken pieces that you have sprinkled with the seasoned salt and black pepper until browned on all sides and cooked through. Remove to a plate
2
Add the other 3 Tbs. of butter to the skillet and melt. Slightly sauté the minced garlic. Add the 3 Tbs. flour to it and just cook enough to get rid of the flour taste.
3
Whisk in the chicken broth and the milk and cook until it just boils and starts to thicken. Add 1/2 cup Parmesan cheese, garlic powder, salt, and parsley. Add the cream cheese cut in cubes and continue to whisk until it has melted and the sauce is very smooth.
4
Add the spinach and chopped artichoke hearts and blend well. Cook just until the spinach is wilted, about 5-7 minutes.
5
Mix the chicken and drained pasta into the sauce an pour into a 3 quart casserole you have sprayed with nonstick spray. Sprinkle with the rest of the Parmesan cheese and the cup of Mozzarella cheese. Place in a 350 degree oven for about 25 minutes or until the top has just started to brown.

About this Recipe

Course/Dish: Chicken