Adding a little something different to a classic dish is always a great way keep your family happy with dinner time. Artichokes are not usually on my shopping list but I just got an idea that they would taste so yummy in a homemade alfredo sauce. Artichoke Alfredo is a delicious homemade pasta sauce filled with chicken, bacon, and artichokes!
I used marinated artichokes, but I did drain the liquid before adding them in. You can also just use plain artichoke hearts (from a jar or can). The key is that they are already cooked, so they are soft and warm up quickly in the sauce. You can leave them whole, or chop them rough or fine. I like leaving them whole so that you get a delicious surprise when you land on one.
A quick focaccia is a great side for this pasta dish. I just use a simple pizza dough topped with some avocado oil, garlic powder, Italian seasoning and parmesan cheese. Cook it in a 425 deg oven for roughly 10 minutes. I put it in the oven at the same time as I put the pasta in the water and they are both done at about the same time!
Now Let’s Get Cookin’!
- 1½ lb Short Pasta rotini, cellentani, rigatoni, penne
- 1½ lb Chicken Thighs boneless, skinless, cut into 1-inch chunks
- 3 Garlic Cloves minced
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Italian Seasoning
- ½ lb Bacon cut into ¼-in pieces
For the Sauce
- 1 12oz jar Marinated Artichoke Hearts roughly chopped
- 4 tbsp Butter
- 4 tbsp Flour
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- 2 cup Chicken Broth
- 1 cup Heavy Cream
- 1 cup Mozzarella Cheese shredded
- 1 cup Parmesan Cheese shredded
- Prepare all of the ingredients. Begin water boiling for pasta.
- In a large saute pan over medium-high heat, add bacon and cook until crispy. Remove to paper towel covered plate. Reserve 2 tablespoons bacon grease.
- Reduce heat in saute pan to medium. Add garlic to bacon grease and cook for 3 minutes. Sprinkle chicken with salt, pepper and Italian seasoning. Add to pan and cook for 12 minutes, stirring frequently.
- Add pasta to boiling water. Cook as directed on package. Drain in colander and rinse with cool water. Return to pot away from heat.
- In a sauce pan over medium heat, add butter, garlic powder and pepper. Once melted, whisk in flour. Cook for 2 minutes then add chicken broth. Cook for 2 minutes then add heavy cream. Cook for 2 minutes then add cheese by the handful until fully incorporated. Then stir in artichoke hearts and cook for 3 minutes more. Finally add chicken to sauce and cook another 2 minutes.
- Pour sauce over pasta and toss to coat. Serve pasta with bacon sprinkled on top.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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