"Spinach and Artichoke Chicken Alfredo"

Jeanette Wrobel


it's even better the next day!

★★★★★ 1 vote
35 Min
25 Min


boneless chicked breast bite size pieces
2 Tbsp
olive oil
4 Tbsp
butter, divided
1/2 tsp
seasoned salt
1/4 tsp
3 Tbsp
1 Tbsp
mince garlic
2 c
chicken broth
3 c
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


1In 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
2Add 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.
3Whisk 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.
4Add the spinach and chopped artichoke hearts and blend well. Cook just until the spinach is wilted, about 5-7 minutes.
5Mix 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 "Spinach and Artichoke Chicken Alfredo"

Course/Dish: Chicken