Artichoke Alfredo
A delicious homemade pasta sauce filled with chicken, bacon, and artichokes!
Ingredients
- 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
Instructions
- 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.
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