Chicken Artichoke Pasta Alfredo Recipe

Name: Chicken Artichoke Pasta Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/4 pound Boneless, Skinless Chicken Breasts; 4 cloves Garlic; 2 cans (14 Oz. Can) Artichoke Hearts, Drained; 3 Tablespoons Olive Oil; 3 pinches Salt To Taste; 2 dashes Pepper To Taste; 1 stick Unsalted Butter; 1 cup Heavy Whipping Cream; 1- 1/2 cup Freshly Grated Parmesan; 1 pound Farfalle Pasta, Cooked; 4 slices Bacon, Minced And Fried (optional Garnish); 1 Tablespoon Minced Fresh Rosemary Or Thyme (optional Garnish)

Servings: persons

1- 1/4 pound Boneless, Skinless Chicken Breasts
4 cloves Garlic
2 cans (14 Oz. Can) Artichoke Hearts, Drained
3 Tablespoons Olive Oil
3 pinches Salt To Taste
2 dashes Pepper To Taste
1 stick Unsalted Butter
1 cup Heavy Whipping Cream
1- 1/2 cup Freshly Grated Parmesan
1 pound Farfalle Pasta, Cooked
4 slices Bacon, Minced And Fried (optional Garnish)
1 Tablespoon Minced Fresh Rosemary Or Thyme (optional Garnish)

1
1.
2
Chop the chicken into bite-sized cubes and mince the garlic.
3
Drain the artichoke hearts and give them a rough chop.
4
2.
5
Heat the olive oil in a large skillet over medium-high to high heat.
6
When its hot, add the garlic and chicken.
7
Immediately sprinkle the chicken generously with salt and black pepper.
8
Cook for about 5 minutes, until the chicken is starting to look less raw.
9
3.
10
Add the artichoke hearts, and cook for another 3 minutes, stirring occasionally.
11
4.
12
Add the butter; once its fully melted, add the cream and parmesan.
13
Continue to cook for another few minutes, stirring frequently, until the mixture has turned into a lovely, thick sauce.
14
5.
15
Pour the sauce into the pot of cooked pasta and stir it around to combine.
16
6.
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Top it off with some diced bacon pieces and some finely minced thyme or rosemary.
18
If you like things extra cheesy, you can also grate on some more Parmesan.

1264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1- 1/4 pound Boneless, Skinless Chicken Breasts, 4 cloves Garlic, 2 cans (14 Oz. Can) Artichoke Hearts, Drained, 3 Tablespoons Olive Oil, and more.

Yes, Chicken Artichoke Pasta Alfredo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Artichoke Pasta Alfredo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions