1. Bring a large pot of salted water to a boil and cook fettuccine until al dente; reserve 1/2 cup pasta water and drain.

2. Pat chicken dry, season with Greek seasoning, salt, and pepper, and sear in 2 tablespoons olive oil over medium heat until golden and cooked through, 4 to 6 minutes per side; rest, then slice.

3. In the same skillet melt butter, add minced garlic, and cook 30 seconds until fragrant.

4. Pour in 1 and 1/2 cups heavy cream, simmer gently 2 to 3 minutes, then whisk in 1 cup Parmesan until smooth.

5. Stir in spinach and chopped artichokes; cook until spinach wilts. Adjust with pasta water for a silky sauce.

6. Toss cooked pasta in the spinach-artichoke Alfredo and season to taste.

7. Heat oven to 425°F. Toss broccoli with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup Parmesan; spread on sheet pan and roast 14 to 16 minutes until crisp and golden.

8. For mushroom basil cream, saute mushrooms in 1 tablespoon olive oil over medium-high heat until browned, 5 to 6 minutes.

9. Reduce heat, add 1/2 cup cream, salt, pepper, and lemon zest if using; simmer 1 minute, then stir in basil off heat.

10. Plate pasta, top with sliced chicken, add roasted broccoli, and spoon mushroom basil cream over broccoli or alongside for dipping.