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Chicken and Artichoke Fettuccine Alfredo

 Chicken and Artichoke Fettuccine Alfredo
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Chicken and Artichoke Fettuccine Alfredo (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.