Spinach-Artichoke Garlic Chicken Alfredo with Crispy Parmesan Potatoes

Spinach-Artichoke Garlic Chicken Alfredo with Crispy Parmesan Potatoes is a decadent, hearty meal that combines creamy, cheesy pasta with tender chicken, rich spinach-artichoke flavors, and golden, crispy parmesan-roasted potatoes. It’s a full dinner packed with texture and flavor, perfect when I want a satisfying and impressive homemade dish.

Why You’ll Love This Recipe

I love this recipe because it brings together all the comfort food elements I crave—creamy Alfredo sauce, garlicky chicken, savory spinach and artichokes, and crispy, cheesy potatoes. It feels indulgent but comes together with familiar ingredients. The crispy parmesan potatoes add a delicious contrast to the creamy pasta, and every bite is loaded with flavor.

Ingredients

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

For the Crispy Parmesan Potatoes:

• Baby potatoes or Yukon Golds, halved

• Olive oil

• Garlic powder

• Salt and black pepper

• Grated Parmesan cheese

• Fresh parsley (optional, for garnish)

For the Chicken Alfredo:

• Boneless, skinless chicken breasts or thighs

• Olive oil or butter

• Garlic, minced

• Frozen or canned artichoke hearts, chopped

• Fresh spinach

• Heavy cream

• Cream cheese (optional for extra creaminess)

• Grated Parmesan cheese

• Fettuccine or penne pasta

• Salt and pepper to taste

Directions

1. Start with the potatoes:
I preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
I toss the halved potatoes with olive oil, garlic powder, salt, pepper, and a generous amount of grated parmesan.
I place them cut-side down on the sheet and roast for 25–30 minutes, flipping them halfway through if needed.
I finish them under the broiler for 2–3 minutes for extra crispiness, then sprinkle with parsley before serving.

2. Cook the pasta:
While the potatoes roast, I boil the pasta in salted water until al dente, then drain and set aside.

3. Prepare the chicken and sauce:
I season the chicken with salt and pepper, then sear it in a skillet with olive oil or butter until golden and cooked through. I remove it and set it aside to rest before slicing.
In the same skillet, I sauté garlic until fragrant, then stir in the chopped artichokes and spinach, letting them wilt slightly.
I add the cream and cream cheese, stirring until smooth, then mix in parmesan until the sauce is rich and creamy.
I toss the cooked pasta into the sauce, add the sliced chicken on top, and let everything warm together for a minute or two.

Servings and timing

This recipe serves 4 to 6 people. It takes about 20 minutes to prep and 30–35 minutes to cook, so I can have everything ready in under an hour.

Variations

• I sometimes use sun-dried tomatoes or mushrooms in place of artichokes for a twist.

• For a lighter version, I swap heavy cream with half-and-half or whole milk.

• I’ve used shredded rotisserie chicken to save time.

• If I’m going low-carb, I serve the sauce and chicken over sautéed zucchini noodles instead of pasta.

storage/reheating

I store the pasta and potatoes in separate airtight containers in the fridge for up to 3 days.
To reheat the pasta, I warm it on the stovetop with a splash of milk or cream to loosen the sauce. The potatoes reheat best in the oven or air fryer to bring back their crispiness. I avoid microwaving the potatoes, as they tend to go soft.

FAQs

Can I use frozen spinach?

Yes, I’ve used frozen spinach. I just thaw and drain it well before adding to the sauce to avoid excess water.

What pasta shape works best?

I prefer fettuccine or penne—they hold the creamy sauce well. Any sturdy pasta works though, like rigatoni or even shells.

Can I make this dish ahead of time?

Yes, I’ve made the components a day ahead. I store the potatoes and pasta separately and reheat gently just before serving.

Is this dish spicy?

Not unless I add red pepper flakes. Sometimes I sprinkle a little on top for a bit of heat, but the base recipe is rich and savory, not spicy.

Can I make it vegetarian?

Absolutely. I skip the chicken and bulk up the dish with more spinach, artichokes, or mushrooms. It’s still creamy and satisfying.

Conclusion

Spinach-Artichoke Garlic Chicken Alfredo with Crispy Parmesan Potatoes is one of my favorite dinners to make when I want something rich, comforting, and full of flavor. It’s got everything I love—creamy pasta, crispy potatoes, and tender chicken—all in one meal. Whether I’m feeding family or entertaining guests, this dish always impresses and satisfies.