Name: Spinach-Artichoke Garlic Chicken Alfredo with Crispy Parmesan Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; 2 tbsp olive oil (divided); 3 cloves garlic, minced; 3 cups fresh spinach; 1 can (14 oz) artichoke hearts, drained and chopped; 1 cup heavy cream; 2 oz cream cheese (optional); 1/2 cup grated parmesan cheese; 1/2 cup shredded mozzarella cheese (optional, for topping); 12 oz fettuccine or penne pasta; Salt and pepper to taste; Red pepper flakes (optional); 1.5 lbs baby potatoes, halved; 2 tbsp olive oil (for potatoes); 1/2 cup grated parmesan (for potatoes); 1 tsp garlic powder; Fresh parsley (for garnish)

Spinach-Artichoke Garlic Chicken Alfredo with Crispy Parmesan Potatoes is a rich, hearty, and indulgent meal that combines the creamy comfort of Alfredo sauce with the bold flavors of garlic, spinach, and artichoke. Topped off with golden, crispy parmesan potatoes, this dish is perfect when I want something ultra-satisfying and full of flavor.

Spinach-Artichoke Garlic Chicken Alfredo with Crispy Parmesan Potatoes

Why You’ll Love This Recipe

I love how this recipe brings together everything I want in a comfort food meal—creamy pasta, flavorful chicken, and crispy potatoes with a cheesy crunch. It’s like spinach-artichoke dip turned into a dinner-worthy pasta dish. The Alfredo sauce is garlicky and luscious, the chicken is tender, and the crispy parmesan potatoes on top take it completely over the edge. It’s ideal for date nights, weekend dinners, or even entertaining guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Olive oil
Garlic (minced)
Fresh spinach
Canned or jarred artichoke hearts (drained and chopped)
Heavy cream
Cream cheese (optional, for extra richness)
Parmesan cheese (grated)
Mozzarella cheese (shredded)
Fettuccine or penne pasta
Salt and pepper
Red pepper flakes (optional)

For the crispy parmesan potatoes:

Baby potatoes (halved)
Olive oil
Grated parmesan
Garlic powder
Salt and pepper
Fresh parsley (for garnish)

Directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.
For the crispy parmesan potatoes, I toss halved baby potatoes with olive oil, parmesan, garlic powder, salt, and pepper. I arrange them cut-side down on the sheet and roast for 25–30 minutes until golden and crisp.
While the potatoes roast, I cook the pasta according to the package directions, then drain and set it aside.
In a large skillet, I heat olive oil and sear the seasoned chicken on both sides until golden and cooked through. I remove it from the pan and let it rest before slicing.
In the same skillet, I sauté garlic until fragrant, then add spinach and chopped artichokes. Once wilted, I stir in the cream, cream cheese, and some of the parmesan until the sauce is smooth and creamy.
I return the chicken to the skillet, add the cooked pasta, and toss everything together until coated. I sometimes top with mozzarella and let it melt slightly before serving.
I plate the pasta and top it with crispy parmesan potatoes and a sprinkle of parsley for a beautiful finish.

Servings and timing

This recipe makes about 4 to 6 servings.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

I’ve used rotisserie chicken or leftover grilled chicken to make this even quicker.
I swap out spinach for kale or Swiss chard when I want to change things up.
For a spicier kick, I add more red pepper flakes or a splash of hot sauce to the Alfredo.
I’ve made it low-carb by skipping the pasta and serving the sauce and chicken over cauliflower mash or sautéed zucchini.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium-low heat, adding a splash of cream or milk to loosen the sauce if needed. The potatoes reheat best in the oven or air fryer to bring back their crispiness. I don’t recommend freezing this dish because the cream-based sauce can separate and the potatoes lose their texture.

FAQs

Can I make this ahead of time?

Yes, I often prep the potatoes and chicken in advance, then just reheat and assemble with the sauce and pasta when ready to serve.

What type of pasta works best?

I like fettuccine or penne for this dish—they both hold the creamy sauce well. But any sturdy pasta works just fine.

Do I need to use cream cheese?

Not at all. I use it for extra creaminess, but I’ve made the sauce with just heavy cream and parmesan and it’s still rich and delicious.

Can I use frozen spinach?

Yes. I just make sure to thaw and squeeze out excess water before adding it to the pan to avoid watering down the sauce.

How do I keep the potatoes crispy?

I roast them cut-side down and avoid crowding the pan. For reheating, I pop them in the oven or air fryer instead of the microwave to keep that golden edge.

Conclusion

Spinach-Artichoke Garlic Chicken Alfredo with Crispy Parmesan Potatoes is a luxurious, flavorful dish that combines everything I love—creamy sauce, tender chicken, and crispy, cheesy potatoes. It’s a comfort food recipe I keep coming back to when I want to impress or just treat myself to a seriously delicious dinner.