Chicken Artichoke Alfredo
Prep Time: 10 minutes
Cook Time: 25 Minutes
Bring a large pot with 2 quarts of water and salt to a boil.
Meanwhile, halve cherry tomatoes. Cut the chicken breast into 1 inch cubes. Chop the parsley. Set everything aside.
When the water boils, cook the pasta until tender to the bite; start testing at 5 minutes. Drain the pasta.
While the pasta cooks, heat oil in a large frying pan over medium-low heat. Add the chicken. When the chicken is browning, add in the pancetta and artichokes. Sprinkle with salt and pepper to taste and cook, stirring occasionally, until the pancetta is crispy and the chicken is cooked through, about 8 to 10 minutes or until chicken reaches an internal temperature of 165°F.
Lower temperature on the pan and drain any excess oil, then add the alfredo sauce and stir to combine. If the sauce is too thick, feel free to add 1 to 2 tablespoons of water. Cook until the sauce is heated through, about 3 minutes.
Add drained pasta back to its pot. Stir in chicken and sauce mixture, as well as the halved cherry tomatoes. Toss to combine the ingredients evenly. Garnish with parsley, parmesan, and freshly ground pepper.
Nutritional Information (Per serving):
Calories 860, Fat 30g, Sat. Fat 15g, Trans Fat 0g, Cholesterol 165mg, Sodium 1440mg, Total Carbohydrate 94g, Fiber 6g, Sugars 4g, Protein 51g
Allergen Information: Tree Nut-Free, Peanut-Free, Soy-Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.