🌿🧀🐔🥔✨ Spinach-Artichoke Garlic Chicken Alfredo with Crispy Potatoes & Basil-Feta Cream
This extraordinarily rich and comforting bowl offers a sophisticated twist on a classic. Featuring tender garlic-herb grilled chicken and perfectly crispy rosemary potatoes, all generously enveloped in a luxurious Alfredo sauce that's reminiscent of a creamy spinach-artichoke dip, beautifully swirled with a vibrant basil-feta pesto. A final, glorious melted mozzarella crust seals the deal for a truly gourmet and satisfying experience!
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time)
Cook time: 30-35 minutes
Ingredients:
🍗🌿🧄 Garlic-Herb Grilled Chicken:
1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets or bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced 🧄
1 tbsp dried Italian herbs (oregano, basil, thyme)
Salt & freshly cracked black pepper to taste
🥔🌿 Crispy Rosemary Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
1 tbsp fresh rosemary, chopped 🌿 (or 1 tsp dried)
3 cloves garlic, minced 🧄
Salt & freshly cracked black pepper to taste
🌿🧀 Sauce: Alfredo Meets Spinach-Artichoke Dip + Basil-Feta Pesto Swirl:
For Spinach-Artichoke Alfredo Base:
2 tbsp butter 🧈
2 cloves garlic, minced 🧄
1 can (14 oz) artichoke hearts, drained and roughly chopped
5 oz fresh spinach, roughly chopped
4 oz cream cheese, softened and cut into cubes 🧀
1 ½ cups heavy cream
¾ cup grated Parmesan cheese 🧀
Salt & freshly cracked black pepper to taste
For Basil-Feta Pesto:
1 cup fresh basil leaves, packed 🌿
¼ cup crumbled feta cheese 🧀
2 cloves garlic 🧄
2 tbsp pine nuts (optional)
¼ cup olive oil
1 tbsp fresh lemon juice 🍋
Salt & freshly cracked black pepper to taste (taste before adding, feta is salty)
✨ Twist Topping: Melted Mozzarella Crust:
½ cup shredded mozzarella cheese 🧀
Instructions:
Prepare Crispy Rosemary Potatoes:
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, toss potato cubes with 2 tbsp olive oil, chopped fresh rosemary, 3 cloves minced garlic, salt, and pepper.
Spread in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until golden brown, tender, and crispy, flipping halfway through.
Prepare Garlic-Herb Grilled Chicken:
While potatoes roast, in a bowl, toss chicken with 2 tbsp olive oil, 4 cloves minced garlic, Italian herbs, salt, and pepper. Let marinate for at least 15 minutes.
Heat a large skillet or grill pan over medium-high heat. Add chicken and cook for 5-7 minutes (for bites) or 2-3 minutes per side (for cutlets), stirring/flipping occasionally, until cooked through and nicely browned. Set aside.
Prepare Basil-Feta Pesto:
In a food processor, combine packed fresh basil leaves, crumbled feta cheese, 2 cloves garlic, pine nuts (if using), and 1 tbsp fresh lemon juice.
Pulse until finely chopped. With the processor running, slowly drizzle in ¼ cup olive oil until a smooth or rustic pesto forms. Season with salt and pepper to taste. Set aside.
Prepare Spinach-Artichoke Alfredo Base:
In a large skillet or saucepan, melt 2 tbsp butter over medium heat.
Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
Stir in the roughly chopped drained artichoke hearts and chopped fresh spinach. Cook until spinach is wilted, about 2-3 minutes.
Add cream cheese cubes and whisk until melted and smooth.
Pour in 1 ½ cups heavy cream and bring to a gentle simmer.
Stir in ¾ cup grated Parmesan cheese until melted and smooth. Season with salt and freshly cracked black pepper. Keep warm over very low heat.
Assemble & Broil for Melted Mozzarella Crust:
Add the cooked garlic-herb grilled chicken to the Spinach-Artichoke Alfredo sauce and gently stir to coat.
Now, take spoonfuls of the prepared Basil-Feta Pesto and swirl it directly into the Alfredo sauce in the skillet (do not fully mix; you want a marbled effect).
If your skillet is oven-safe, sprinkle the top generously with shredded mozzarella cheese.
Place the skillet under a preheated broiler for 1-3 minutes, watching very carefully, until the cheese is melted, bubbly, and golden brown. If your skillet isn't oven-safe, transfer the chicken and sauce mixture to an oven-safe serving dish before broiling.
Serve:
Divide the crispy rosemary potatoes among plates or bowls.
Spoon the cheesy, saucy Spinach-Artichoke Garlic Chicken Alfredo mixture generously over the potatoes, ensuring you get some of that glorious broiled mozzarella crust.
Serve immediately and prepare for an ultimate, indulgent, and flavorful culinary experience!
Tips for Success:
Artichoke Prep: Ensure canned artichoke hearts are well-drained to prevent the sauce from becoming watery.
Mozzarella Broil: The broiling step happens very quickly. Keep a close eye on it to prevent burning the cheese.
Pesto Swirl: Don't overmix the pesto into the Alfredo; the goal is visible swirls for flavor pockets and visual appeal.
Chicken Doneness: Avoid overcooking the chicken to keep it juicy and tender.
Potato Crispiness: Ensure potatoes are in a single layer on the baking sheet and not overcrowded for maximum crispiness.
Sauce Consistency: If the Alfredo sauce seems too thick, you can thin it with a splash of warm chicken broth or milk.