Description

Spinach-Artichoke Garlic Chicken Alfredo with Crispy Parmesan Potatoes is a comforting, flavorful dish combining tender garlic-infused chicken and a luscious spinach and artichoke Alfredo sauce, paired with golden, crispy Parmesan potatoes. This easy-to-make recipe delivers the perfect balance of creamy, savory, and crunchy textures, ideal for weeknight dinners or entertaining guests with minimal effort.

Ingredients

Scale

Chicken

2 boneless chicken breasts
Salt, to taste
Black pepper, to taste
1/2 teaspoon Italian herbs
1 tablespoon butter
1 tablespoon olive oil

Sauce

3–4 garlic cloves, minced
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
2 cups fresh spinach, chopped
1 cup marinated artichoke hearts, chopped

Crispy Parmesan Potatoes

1.5 pounds baby Yukon Gold potatoes, halved or quartered
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
1 teaspoon Italian herbs

Seasonings and Garnishes

Pinch of red pepper flakes (optional)
Freshly chopped parsley or basil, for garnish
Extra Parmesan cheese for sprinkling (optional)
Truffle oil (optional)

Instructions

Prepare the Crispy Parmesan Potatoes: Preheat the oven to 425°F (220°C). Cut the baby Yukon Gold potatoes into halves or quarters. In a large bowl, toss the potatoes with olive oil, grated Parmesan, salt, pepper, and Italian herbs. Spread the potatoes evenly on a baking sheet. Roast for 30 to 40 minutes, flipping halfway through, until the potatoes are golden and crisp on the outside and tender on the inside.
Cook the Garlic Chicken: Season the chicken breasts with salt, pepper, and Italian herbs. Heat butter and olive oil in a skillet over medium heat. Sear the chicken breasts on both sides until fully cooked and browned, about 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside to rest.
Make the Spinach-Artichoke Alfredo Sauce: Using the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in the freshly grated Parmesan cheese, allowing it to melt and thicken the sauce. Add chopped spinach and marinated artichoke hearts, cooking briefly until the spinach wilts and the sauce becomes luscious.
Combine and Serve: Slice the rested chicken into strips and nestle them into the creamy Alfredo sauce. Let the chicken and sauce mingle for about a minute to combine flavors. Serve the chicken Alfredo spooned over or alongside the crispy Parmesan potatoes. Garnish with chopped parsley or basil and an optional sprinkle of extra Parmesan or truffle oil for elevated flavor.

Notes

Use freshly grated Parmesan cheese for better melting and richer flavor.
Do not overcrowd the pan while cooking chicken to achieve a golden crust rather than steaming.
Toss the potatoes halfway through roasting to ensure they crisp evenly.
For a pasta version, reserve some pasta water to loosen the Alfredo sauce as needed.
Adjust garlic amount to your taste; longer cooking intensifies its flavor.

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 3 g
Sodium: 580 mg
Fat: 40 g
Saturated Fat: 22 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 140 mg

Keywords: Spinach Artichoke Chicken Alfredo, Garlic Chicken Alfredo, Crispy Parmesan Potatoes, Comfort Food, Gluten Free Dinner, Easy Weeknight Meal