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Chicken and Artichoke Alfredo

Chicken and Artichoke Alfredo: 5 Secrets to Creamy Bliss

A creamy chicken and artichoke pasta dish with rich flavors.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 ounces of fettuccine pasta
  • 2 cups of cooked chicken, shredded
  • 1 can (14 ounces) of artichoke hearts, drained and quartered
  • 2 cups of heavy cream
  • 1 cup of grated Parmesan cheese
  • 2 tablespoons of olive oil
  • 3 cloves of garlic, minced
  • Salt and pepper to taste

Instructions

  1. Cook the fettuccine according to package instructions; drain and set aside.
  2. In a skillet, heat the olive oil over medium heat.
  3. Add garlic and sauté until fragrant, about 1 minute.
  4. Stir in the shredded chicken and artichoke hearts; cook for 3-4 minutes.
  5. Add heavy cream and bring to a simmer.
  6. Stir in Parmesan cheese until melted and combined.
  7. Add cooked fettuccine to the skillet; toss to coat.
  8. Season with salt and pepper.
  9. Serve hot and enjoy.

Notes

  • Feel free to add spinach or mushrooms for extra flavor.
  • Use fresh herbs for garnish.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 600
  • Sugar: 2g
  • Sodium: 800mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 120mg

Keywords: Chicken and Artichoke Alfredo