Chicken & Artichoke Barilla® Fettuccine Alfredo

By: Abhishek Dekate

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Beginner
 

Ingredients 6 Number of Servings

12 oz. Barilla Fettuccine  

2 chicken breasts, sliced  

Salt + pepper, to taste  

3 tbsp butter 

2 garlic cloves, minced 

3 tbsp flour 

1 3/4 cups whole milk  

1/2 cup chicken broth 

2 tbsp cream cheese, softened 

1 cup shredded mozzarella 

1 (14-oz.) can artichoke hearts, roughly chopped 

Grated parmesan, to garnish  

Optional: Pinch of red pepper flakes 

 
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Instructions

  • Preheat the oven to 425F. 
  • 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.
  • Serve immediately. 
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