Chicken and Artichoke Fettuccine Alfredo Recipe

5 6 5
Chicken and Artichoke Fettuccine Alfredo Recipe
Chicken and Artichoke Fettuccine Alfredo Recipe photo by Taste of Home
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Chicken and Artichoke Fettuccine Alfredo Recipe

Read Reviews
5 6 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1-1/2 cups: 527 calories, 18g fat (10g saturated fat), 104mg cholesterol, 894mg sodium, 51g carbohydrate (5g sugars, 3g fiber), 41g protein.

  • 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
  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

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Reviews forChicken and Artichoke Fettuccine Alfredo

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angela32 User ID: 3084463 259222
Reviewed Jan. 4, 2017

"My family loved this recipe. I used Rotini pasta and frozen artichokes, both still worked and tasted great!"

MY REVIEW
Meredith1975 User ID: 3486009 212108
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!"

MY REVIEW
heidi2 User ID: 3661709 115164
Reviewed Apr. 21, 2013

"very good and very easy;)"

MY REVIEW
ChrisBenge User ID: 7201601 148887
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."

MY REVIEW
suezmike User ID: 4334572 181231
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."

MY REVIEW
Cook_aholic User ID: 797539 212107
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!"

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