Chicken and Artichoke Fettuccine Alfredo Recipe
Chicken and Artichoke Fettuccine Alfredo Recipe photo by Taste of Home

Chicken and Artichoke Fettuccine Alfredo Recipe

Read Reviews
5 5 4
Publisher Photo
The artichokes make a nice add-in to this velvety chicken Alfredo. It goes together in a half it's great for weeknights or entertaining.—Priscilla Yee, Concord, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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

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.


  1. Cook fettuccine according to package directions.
  2. 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.
  3. Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese.
  4. Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil. Yield: 4 servings.
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.

Reviews for Chicken and Artichoke Fettuccine Alfredo

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 24, 2014

"My daughter and I made this and we used reduced fat cream cheese. It was very good and easy. We'll definitely make this again!"

Reviewed Apr. 21, 2013

"very good and very easy;)"

Reviewed Apr. 20, 2013

"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 Apr. 17, 2013

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

Reviewed Apr. 17, 2013

"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!"

Loading Image