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Chicken and Artichoke Fettuccine Alfredo Recipe

Chicken and Artichoke Fettuccine Alfredo Recipe photo by Taste of Home

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The artichokes make a nice add-in to this velvety chicken Alfredo. It goes together in a half hour...so it's great for weeknights or entertaining.—Priscilla Yee, Concord, California

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Chicken and Artichoke Fettuccine Alfredo Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1/2 pound uncooked fettuccine
1 pound boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
3/4 cup 2% milk
4 ounces cream cheese, cubed
1/2 teaspoon salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1 medium sweet red pepper, chopped
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil

Directions

Cook fettuccine according to package directions.
Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm.
Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese.
Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 527 calories, 18 g fat (10 g saturated fat), 104 mg cholesterol, 894 mg sodium, 51 g carbohydrate, 3 g fiber, 41 g protein.

Originally published as Chicken and Artichoke Fettuccine Alfredo in Taste of Home Christmas Annual Annual 2011, p92

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken and Artichoke Fettuccine Alfredo

Chicken and Artichoke Fettuccine Alfredo

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Reviewed on Apr. 21, 2013 by heidi2

very good and very easy;)

Reviewed on Apr. 20, 2013 by ChrisBenge

Loved this one, I'm always trying to find new ways to use artichokes. I love them. I always use the fresh whenever possible. I love to deep fry the fronds and eat them like chips.

Reviewed on Apr. 17, 2013 by suezmike

Could this be made with skim milk and fat free cream cheese? Just wondering if it would change the sauce consistency or not.

Reviewed on Apr. 17, 2013 by Cook_aholic

I had completely forgotten about this recipe and we loved it before. I have everything on hand except I have a little jar of artichokes which I'll rinse off to use. Almost everything in this recipe is either low sodium or can easily be substituted. I can't wait!