For dinner I combined two of my favorite dishes and came up with (wait for it…) spinach artichoke chicken alfredo! This has an unbelievable amount of flavor. I served it with steamed broccoli for dinner but this is 100% in my plan to make for football season and serve it with tortilla chips!

Ingredients:

2-3 Chicken breasts, cooked and shredded 
OR 2 Rotisserie chicken breasts, shredded
4 Tbsp Butter
1 12oz. jar artichoke hearts (I used these)
2 c. Spinach
1 c. Mozzerella
1 c. Parmesan
1-1 1/2 c. Heavy cream (depends on how thick you want it)
1 Tbsp. Oregano
1 Tbsp. Minced garlic
1/2 Tbsp. Onion powder
Salt & pepper to taste

I started out by melting the butter and adding garlic in the skillet. Once melted, on medium heat, drain artichoke hearts and add them to the butter. I’m not even going to lie. I had a zucchini that needed to be used so I threw that in as well!  Add oregano, onion powder, salt, and pepper. Stir occasionally until heated through.

Add the shredded chicken. If you wanted to make this dish even easier, you could sub shredded rotisserie chicken instead if you’re in a pinch for time. I had chicken breast already cooked in the fridge from meal prepping earlier this week.

Add heavy cream and turn heat to high until it comes to a boil. Boil for about a minute then reduce the heat back to medium.

Add both the mozzarella and parmesan cheeses. I used grated parmesan because that’s what I had on hand, but shredded would work too. Stir until melted together.

Add in your spinach and continue to occasionally stir until it’s cooked down. You can cover it for a minute to speed up the process.

A great spin on this dish would be to take the mixture after the spinach is cooked in and transfer it to a baking dish, covering it with cheese, and putting it under the broiler for a few minutes.

I’ll be using this one for the fall football nights for sure! Tortilla chips for the husband and celery or pork rinds for me to dip!