Artichoke Chicken Spaghetti Alfredo
Artichoke Chicken Spaghetti Alfredo
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spaghetti
- 12 ounces spaghetti
- 1 teaspoon salt, for pasta water
For the Alfredo Sauce
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 can cream of chicken soup, 10 3/4 ounces
- 1 1/2 cups milk
- 1 cup Parmesan cheese, grated, plus more for serving
- 1 can artichoke hearts, 14 ounces, drained and roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain the spaghetti and set aside.
⏱️ 10 min
- 2
While the pasta cooks, season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add butter to the same skillet and let it melt. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 4
Stir in the can of cream of chicken soup and milk. Whisk until smooth. Bring the mixture to a gentle simmer, then reduce heat to low. Stir in the grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Continue to stir until the cheese is melted and the sauce is smooth and creamy.
⏱️ 5 min
- 5
Add the chopped artichoke hearts and the cooked chicken pieces to the sauce. Stir to combine and heat through for 2-3 minutes.
⏱️ 3 min
- 6
Add the drained spaghetti to the skillet with the sauce, chicken, and artichokes. Toss gently to coat all the spaghetti evenly. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min
- 7
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, as needed.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Artichoke Chicken Spaghetti Alfredo
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spaghetti
- 12 ounces spaghetti
- 1 teaspoon salt, for pasta water
For the Alfredo Sauce
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 can cream of chicken soup, 10 3/4 ounces
- 1 1/2 cups milk
- 1 cup Parmesan cheese, grated, plus more for serving
- 1 can artichoke hearts, 14 ounces, drained and roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain the spaghetti and set aside.
⏱️ 10 min - 2
While the pasta cooks, season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add butter to the same skillet and let it melt. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 4
Stir in the can of cream of chicken soup and milk. Whisk until smooth. Bring the mixture to a gentle simmer, then reduce heat to low. Stir in the grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Continue to stir until the cheese is melted and the sauce is smooth and creamy.
⏱️ 5 min - 5
Add the chopped artichoke hearts and the cooked chicken pieces to the sauce. Stir to combine and heat through for 2-3 minutes.
⏱️ 3 min - 6
Add the drained spaghetti to the skillet with the sauce, chicken, and artichokes. Toss gently to coat all the spaghetti evenly. If the sauce is too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 3 min - 7
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, as needed.
⏱️ 1 min