Mediterranean Chicken Alfredo with Roasted Potatoes & Spinach
This recipe blends Mediterranean flavors with a creamy Alfredo-style twist. The juicy chicken and mushrooms are seasoned with Greek herbs, paired with crisp roasted potatoes, and finished in a light, tangy yogurt-Parmesan sauce with spinach. It’s comforting, filling, and lighter than traditional Alfredo. Perfect for a weeknight dinner or a cozy weekend meal.
Total Time: About 40 minutes
Servings: 2
Ingredients
Chicken & Mushrooms:
1 chicken breast, cubed
4 oz mushrooms, sliced
1 tbsp olive oil
1 tsp Greek seasoning (oregano, thyme, garlic powder)
Salt & pepper, to taste
Roasted Potatoes:
4–5 baby potatoes, halved
1 tbsp olive oil
½ tsp oregano
Salt & pepper, to taste
Squeeze of lemon juice (optional)
Sauce & Spinach:
4–5 oz fresh spinach
1 tbsp butter or olive oil
½ cup Greek yogurt
¼ cup grated Parmesan or kefalotyri cheese
Juice of ½ lemon
1 garlic clove, minced (optional)
Pinch of nutmeg (optional)
Salt & pepper, to taste
Instructions
Roast the Potatoes:
Preheat oven to 400°F (200°C).
Toss halved potatoes with olive oil, oregano, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crispy. Add a squeeze of lemon juice after roasting if desired.
Cook the Chicken & Mushrooms:
Heat 1 tbsp olive oil in a skillet over medium heat.
Add cubed chicken, season with Greek seasoning, salt, and pepper. Cook until golden and nearly cooked through, about 5–6 minutes.
Add mushrooms and sauté until they soften and brown, another 4–5 minutes. Remove from pan and set aside.
Make the Sauce with Spinach:
In the same skillet, melt butter or heat olive oil. Add garlic if using and cook briefly until fragrant.
Stir in Greek yogurt, Parmesan, lemon juice, salt, pepper, and a pinch of nutmeg if desired. Mix gently over low heat (do not boil, to prevent yogurt from curdling).
Add spinach and cook until just wilted, about 2 minutes.
Combine:
Return the cooked chicken and mushrooms to the skillet. Toss everything in the creamy sauce until coated and heated through.
Serve:
Plate the chicken Alfredo with the roasted potatoes on the side.
Garnish with extra Parmesan, herbs, or a drizzle of olive oil.
Tips
Avoid curdling the sauce: Keep the heat low when adding Greek yogurt. Stir continuously and don’t let it boil.
Extra creamy texture: Add a splash of milk or cream along with the yogurt if you want a richer consistency.
Golden chicken: Pat the chicken dry before cooking to get a nice sear.
Time saver: Roast the potatoes while you cook the chicken and sauce, so everything finishes at once.
Cheese choice: Kefalotyri will give a more traditional Mediterranean flavor, while Parmesan gives a familiar Alfredo taste.
Variations
Protein swaps: Try shrimp, salmon, or even turkey instead of chicken.
Vegetarian version: Skip the chicken and double the mushrooms or add roasted eggplant or zucchini.
Spicy twist: Add a pinch of red pepper flakes or a drizzle of harissa.
Different greens: Use arugula or kale in place of spinach for a peppery or heartier bite.
Potato upgrade: Toss the roasted potatoes with garlic, paprika, or rosemary for extra flavor.
Pasta option: Serve the creamy chicken and spinach over whole wheat pasta or orzo instead of potatoes for a classic Alfredo feel.
Q&A
Q: Can I use frozen spinach instead of fresh?
A: Yes, just thaw and squeeze out excess liquid before adding it to the sauce.
Q: What’s the best substitute for Greek yogurt?
A: You can use sour cream or a little heavy cream if you prefer a richer Alfredo.
Q: How do I prevent the yogurt sauce from splitting?
A: Keep the heat low, stir constantly, and avoid boiling once the yogurt is added.
Q: Can I make this ahead of time?
A: The potatoes can be roasted in advance and reheated, but the sauce is best made fresh for the creamiest texture.
Q: What can I serve with this?
A: A crisp cucumber-tomato salad or warm pita bread works really well alongside.
Nutrition Facts
(per serving, 2 servings total)
Calories: ~450–480
Protein: ~36g
Carbohydrates: ~28g
Fat: ~22g
Fiber: ~5g
Sodium: ~480mg
(Values are approximate and will vary depending on ingredients used.)
Conclusion
This Mediterranean Chicken Alfredo balances comfort with freshness. The roasted potatoes add a crispy, earthy touch, while the yogurt-Parmesan sauce keeps it light and tangy. With spinach folded in for color and nutrition, it’s a meal that feels indulgent yet wholesome. Serve it on its own or pair with a fresh salad, and you’ve got a dish that brings a Mediterranean twist to a creamy classic.