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Artichoke Chicken Fettuccine

“My mother-in-law created this recipe after enjoying a similar dish on a trip to Denver,” writes Winnie Struse of Hereford, Arizona. A medley of artichokes, red pepper and chicken create a lovely entree when paired with pasta and a creamy sauce.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 8 ounces uncooked fettuccine
  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 4 bacon strips, diced
  • 1/4 cup chopped onion
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup whole milk
  • 1 teaspoon Dijon mustard
  • 2 tablespoons grated Parmesan cheese
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 2 tablespoons mayonnaise


  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the chicken, bacon, onion and red pepper until chicken is no longer pink; drain and keep warm.
  • In a large saucepan, melt butter; stir in flour until smooth. Gradually add the broth, milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Stir in cheese and artichokes. Remove from the heat; stir in mayonnaise and chicken mixture. Drain fettuccine; serve with chicken mixture.
Nutrition Facts
1-3/4 cups: 549 calories, 20g fat (7g saturated fat), 95mg cholesterol, 871mg sodium, 52g carbohydrate (4g sugars, 3g fiber), 39g protein.

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  • grandma karyn
    Aug 9, 2014

    This was very good, I made as stated, but added garlic and basil after tasting. Very fast and a lot of possibiltys.

  • luigimon
    Sep 26, 2013

    We really enjoyed this, excellent flavor. I will make this again.

  • HoMiPa
    Sep 10, 2013

    Made this tonight - it was divine! I love artichokes, and I've had a can sitting in my pantry for awhile - trying to find just the right recipe before I just opened the can and ate them all. I used a whole box of linguine (fettuccine wasn't available when I was food shopping this week), and sliced up 3 whole boneless chicken breasts (whatever that weighed). I also used 2% vice whole milk, as that is what I keep in my fridge. I also used 4 slices (whole, entire length of package) of turkey bacon, as I always have that in my fridge as well. The sauce was perfect - lighter than an alfredo or cabanara sauce - not to heavy or thick. If you wanted a heavier, thicker sauce, I'm sure substituting heavy cream for the milk would do the trick. The amount I made was enough for a more than filling serving for me, and two same size servings for my teen son. I have 3 servings left, and am going to see how this freezes - pasta separate from sauce, as I didn't combine once everything was cooked. I've never frozen cooked pasta without sauce before, so not sure how that will work out. I will make this again, and it is probably something I'll make for company - it's that good.

  • sharonkaykramer
    Jul 27, 2013

    This was good, my boyfriend and I enjoyed eating it, but when eating we thought of different things to add. Celery, more red pepper, green pepper, mushrooms, so will try that when I make next time. I used 2% milk instead of whole milk because that is what we buy for our house, also, didn't have regular Dijon so used honey Dijon. Salt & pepper was used to flavor at the table plus additional parm/romano cheese.We had smoked chicken leftover from another meal, so used that in this recipe.....GOOD!!!!!!

  • pperk
    Jul 24, 2013

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    Jun 4, 2012

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  • SClaws
    Mar 13, 2011

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    Feb 27, 2009

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    Jan 13, 2008

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