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Artichoke Alfredo

Artichoke Alfredo

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