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Spinach-Artichoke Garlic Chicken Alfredo with Crispy Parmesan Potatoes

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Spinach-Artichoke Garlic Chicken Alfredo with Crispy Parmesan Potatoes is a hearty and indulgent dinner that combines creamy Alfredo pasta, garlicky spinach and artichoke, tender chicken, and golden, crispy parmesan potatoes—all in one flavor-packed dish.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Stovetop and Oven
  • Cuisine: American
  • Diet: Halal

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)

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss halved baby potatoes with olive oil, parmesan, garlic powder, salt, and pepper. Arrange cut-side down on baking sheet and roast for 25–30 minutes until crispy and golden.
  3. Cook pasta according to package directions. Drain and set aside.
  4. Season chicken with salt and pepper. In a large skillet over medium heat, sear chicken in 1 tbsp olive oil until golden and cooked through. Remove and slice.
  5. In the same skillet, add remaining olive oil and sauté garlic until fragrant. Add spinach and artichokes, cook until wilted.
  6. Stir in heavy cream, cream cheese (if using), and parmesan. Simmer until sauce is smooth and creamy.
  7. Return sliced chicken to skillet along with cooked pasta. Toss to coat everything in the sauce. Top with mozzarella if desired and let it melt slightly.
  8. Serve pasta topped with crispy parmesan potatoes and garnish with fresh parsley.

Notes

  • Use rotisserie or leftover grilled chicken to save time.
  • Substitute spinach with kale or Swiss chard for variety.
  • Skip the pasta and serve over mashed cauliflower or zucchini noodles for a low-carb option.
  • To reheat potatoes, use oven or air fryer to maintain crispiness.
  • Frozen spinach can be used—just thaw and squeeze out liquid before adding.

Nutrition

Find it online: https://allcookedup.com/spinach-artichoke-garlic-chicken-alfredo-with-crispy-parmesan-potatoes/