You've never seen Chicken Fettuccine Alfredo like this! The inclusion of artichokes in this recipe gives the dish a mild, nutty flavour and the juicy chicken adds an extra kick of protein that will keep you feeling full and energized for longer!
In a large pot of salted boiling water, cook Barilla Fettuccine according to package directions until al dente. Drain.
Slice chicken breasts into ¼ inch-thick strips, place on a baking tray and season with salt and pepper. Place in the oven and bake for 15-18 minutes until cooked.
Melt butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Whisk in the flour and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk and chicken broth, whisking constantly. Bring mixture to a simmer, then stir in cream cheese and mozzarella. Let simmer until the sauce thickens slightly, about 2 to 3 minutes.
Fold in artichoke hearts and cooked chicken breasts and toss. Season to taste with salt and pepper. Add cooked pasta and toss until fully combined. Garnish with grated parmesan and red pepper flakes.
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