Artichoke Alfredo

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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!

Artichoke Alfredo
Artichoke Alfredo

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.

Artichoke Alfredo

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’!


Artichoke Alfredo

A delicious homemade pasta sauce filled with chicken, bacon, and artichokes!
Course Main Course
Cuisine American
Keyword artichokes, cheese, Chicken, Pasta, pasta dishes, Sauce
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6


  • lb Short Pasta rotini, cellentani, rigatoni, penne
  • 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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7 thoughts on “Artichoke Alfredo

  1. Anita Ojeda – Holbrook, AZ – Anita learned the importance of self-care the hard way after failing to take care of herself during her husband's cancer journey and taking ten years to recover from his illness (her husband recovered within a year). She shares tips for self-care and hacks for improving your life.
    Anita Ojeda says:

    This looks tasty! My favorite way to eat artichokes is on pizza (with capers, roasted red peppers, and creamy jalapeño sauce).

  2. Irene – Southern Ontario, Canada – Mexican born with Japanese background living in Canada who loves science, cooking and gardening
    Irene says:

    I love artichokes, this dish sounds like a great pairing of them with the creamy sauce!

  3. Liz @ spades, spatulas, and spoons – Oakland, CA – I live in Northern California of the USA, splitting my time between our home and large garden on the coast in Fort Bragg and a smaller place outside San Francisco. I have always love spending time in the kitchen, sharing meals with family and friends. My English born mother was educated in France and ran one of the first traditional French cooking schools in Florida, I learned by being her sous chef and eventually teaching classes with her. Three years ago I was proud to earn my certificate as a Mendocino County Master Gardener, although I had already been gardening in Oakland (ornamental and veggies) for 25 years. There is always so much to learn. I am starting the garden in Fort Bragg and am looking forward to sharing my progress. My family on both sides have always gardened. I have fond memories of my grandparent's garden outside London; and digging potatoes with my father in his vegetable garden in Florida. My education is in microbiology; I worked in labs and biotech for 25 years, often traveling extensively for work. But even with a busy schedule I have managed to have a few of my own fresh vegetables in the back garden. Welcome and thank you for coming along.
    Liz @ spades, spatulas, and spoons says:

    The crumbled bacon on top had me! Thank you so much for contributing to Fiesta Friday.

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