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Chicken and Artichoke Fettuccine Alfredo Recipe

Chicken and Artichoke Fettuccine Alfredo Recipe

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. YIELD: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


  • 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.

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.

Reviews for Chicken 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!"

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!"

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

"very good and very easy;)"

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."

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."

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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