Best 10 Easy Alfredo Artichoke Fettuccine Recipes

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Craving a delectable dish that combines creamy indulgence with tantalizing artichoke hearts and the comforting embrace of fettuccine? Look no further than the exquisite "Easy Alfredo Artichoke Fettuccine". This culinary masterpiece is a symphony of flavors that will gratify your taste buds and transport you to a realm of gastronomic bliss. With its rich Alfredo sauce, tender artichoke hearts, and the perfect al dente texture of fettuccine, this recipe is sure to become a favorite in your kitchen. Get ready to embark on a culinary journey that will leave you craving for more.

Here are our top 10 tried and tested recipes!

FETTUCCINE ALFREDO



Fettuccine Alfredo image

Put a pot of water on to boil, then stir the white sauce together as the pasta is cooking. It's just that easy to create a rich and satisfying dinner in just 25 minutes. This top-rated recipe is a home cook favorite-try it tonight and find out why.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

8 oz uncooked fettuccine
1/2 cup butter, cut into pieces
1/2 cup whipping cream
3/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black or white pepper
Chopped fresh parsley

Steps:

  • Cook and drain fettuccine as directed on package.
  • Meanwhile, in 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low; simmer uncovered 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, salt and pepper.
  • In large bowl, toss fettuccine with sauce until well coated. Sprinkle with parsley.

Nutrition Facts : Calories 580, Carbohydrate 39 g, Cholesterol 150 mg, Fat 7, Fiber 2 g, Protein 15 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 2 g, TransFat 1 1/2 g

EASY FETTUCCINE ALFREDO



Easy Fettuccine Alfredo image

Include our Easy Fettuccine Alfredo in your next Italian feast. Our 6-ingredient Easy Fettuccine Alfredo is super tasty and ready in just 20 minutes.

Provided by My Food and Family

Categories     Pasta

Time 20m

Yield 4 servings, 1 cup each

Number Of Ingredients 6

1/4 cup (1/2 stick) butter or margarine
1 cup POLLY-O Original Ricotta Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup milk
1/4 tsp. black pepper
8 oz. fettuccine, cooked, drained

Steps:

  • Melt butter in medium saucepan on low heat. Add all remaining ingredients except fettuccine; stir with wire whisk until well blended. Cook until heated through, stirring occasionally.
  • Place hot fettuccine in large bowl. Add cheese sauce; toss to coat.

Nutrition Facts : Calories 510, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 6 g, Protein 21 g

ELAINE'S FETTUCCINE ALFREDO



Elaine's Fettuccine Alfredo image

This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it - it's glorified macaroni and cheese, really - but it is delicious and deeply satisfying. (Fun fact: Jackie O was a fan.)

Provided by Alex Witchel

Categories     dinner, weekday, pastas, main course

Time 15m

Yield 6 servings

Number Of Ingredients 8

Salt
2 tablespoons butter
1 small clove garlic, finely chopped
1 1/2 cups heavy cream
1 large egg yolk
1 pound fresh fettuccine
1 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste

Steps:

  • Bring 6 quarts generously salted water to a boil.
  • While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
  • Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 11 grams, Carbohydrate 44 grams, Fat 33 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 20 grams, Sodium 378 milligrams, Sugar 2 grams, TransFat 0 grams

TO DIE FOR FETTUCCINE ALFREDO



To Die For Fettuccine Alfredo image

This is a recipe that I created by modifying my mother's recipe. My boyfriend is a fettuccine Alfredo connoisseur and he scrapes the pan every time! I get nothing but rave reviews when I make this dish. I must warn you, this recipe is not for the health conscious. Enjoy!

Provided by ERINMARIE

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 7

24 ounces dry fettuccini pasta
1 cup butter
¾ pint heavy cream
salt and pepper to taste
1 dash garlic salt
¾ cup grated Romano cheese
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  • In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
  • Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

Nutrition Facts : Calories 964.3 calories, Carbohydrate 84 g, Cholesterol 184.2 mg, Fat 61.2 g, Fiber 3.8 g, Protein 23.7 g, SaturatedFat 37.4 g, Sodium 581.6 mg, Sugar 4 g

FETTUCCINE WITH ARTICHOKES



Fettuccine with Artichokes image

Artichokes are delicious, but they are also time-consuming to prepare. In this modern take on an Italian classic, frozen artichokes provide plenty of flavor with none of the prep time.

Categories     Cheese     Citrus     Dairy     Herb     Onion     Pasta     Vegetable     Sauté     Quick & Easy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

2 (9-ounce) packages frozen artichoke hearts (not thawed)
1/4 cup extra-virgin olive oil
1/2 stick (1/4 cup) unsalted butter
1 large onion, chopped (2 cups)
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon dried hot red-pepper flakes
1 teaspoon finely grated fresh lemon zest
1 to 2 tablespoons fresh lemon juice
3/4 lb dried egg fettuccine
1/2 cup chopped fresh flat-leaf parsley
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving

Steps:

  • Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil.
  • Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
  • While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.

3-INGREDIENT FETTUCCINE ALFREDO



3-Ingredient Fettuccine Alfredo image

This recipe for fettuccine alfredo is Martha's favorite. It comes from Russell Bellanca, the chef at Alfredo of Rome in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 4

2 sticks butter
1/2 pound grated Parmesan cheese, plus more for serving
Salt
1 pound fettuccine

Steps:

  • Using an electric mixer, beat butter and Parmesan until creamy.
  • In a large pot of boiling salted water, cook fettuccine according to package instructions until al dente, about 12 minutes. Reserve about 1/2 cup of cooking water; drain pasta.
  • Return fettuccine to warm pot. Toss pasta with 1/2 teaspoon salt, cheese mixture, and 1/4 cup of the pasta water. Add more pasta water, as needed. Serve with additional cheese.

EASY ALFREDO & ARTICHOKE FETTUCCINE



Easy Alfredo & Artichoke Fettuccine image

My husband loves fettucine alfredo and I love artichokes, but I have very little time to make it from scratch. This is great to make if you have leftover chicken to serve it with. Also, you can buy all of the ingredients in advance and make it when you have time.

Provided by Roses Granddaughter

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

4 ounces fettuccine pasta (more or less if desired)
2 tablespoons olive oil
1 (14 ounce) jar alfredo sauce (or more)
2 (12 ounce) cans artichokes, hearts (or more)
1 tablespoon minced garlic or 1 -2 crushed garlic clove
1/2 teaspoon lemon pepper
1 teaspoon olive oil

Steps:

  • Cook fetticine in boiling water 2 tablespoons olive oil.
  • Meanwhile, drain artichokes hearts in a large colander and leave to drain (do not rinse).
  • Warm up alfredo sauce in a large saucepan - add garlic and lemon pepper and 1 teaspoon olive oil.
  • When alfredo sauce is cooked, drain over artichoke hearts - this will warm and cook artichoke hearts perfectly.
  • Slightly rinse noodles and drain thoroughly.
  • Add noodles and artichokes to the alfredo sauce and mix completely.
  • Warm on stove for about 15 minutes.
  • Optional: For added flavor and taste, add 1-2 cups chopped and cooked chicken to the mix.
  • Serve warm.

CHICKEN AND ARTICHOKE FETTUCCINE ALFREDO



Chicken and Artichoke Fettuccine Alfredo image

The artichokes make a nice add-in to this velvety chicken Alfredo. It goes together in a half hour...so it's great for weeknights or entertaining. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 pound uncooked fettuccine
1 pound boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
3/4 cup 2% milk
4 ounces cream cheese, cubed
1/2 teaspoon salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1 medium sweet red pepper, chopped
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil

Steps:

  • Cook fettuccine according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm. , Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese., Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.

Nutrition Facts : Calories 527 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 894mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 3g fiber), Protein 41g protein.

EASY FETTUCCINE ALFREDO



Easy Fettuccine Alfredo image

My 9-year old son earned his cooking merit badge in Cub scouts by making this tasty dish.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 6

4 ounces uncooked fettuccine
1/4 cup whole milk
1/4 cup butter, cubed
3 ounces cream cheese, softened and cubed
1/3 cup grated Parmesan cheese
White pepper, optional

Steps:

  • Cook pasta according to package directions. In a saucepan, heat milk and butter until butter is melted. Stir in cream cheese and heat until melted. Add Parmesan cheese and pepper if desired; cook and stir until blended and heated through. Drain pasta and transfer to a serving bowl. Pour sauce over fettuccine; toss to coat.

Nutrition Facts : Calories 419 calories, Fat 21g fat (11g saturated fat), Cholesterol 57mg cholesterol, Sodium 406mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

QUICK AND EASY FETTUCCINE ALFREDO



Quick and Easy Fettuccine Alfredo image

Make and share this Quick and Easy Fettuccine Alfredo recipe from Food.com.

Provided by Kimberly D.

Categories     High In...

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup butter
2 garlic cloves, chopped
1 1/4 cups light cream, divided
8 ounces fettuccine, cooked and drained
1 cup grated parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon dried parsley

Steps:

  • In a large skillet melt butter over medium heat.
  • Add garlic, saute 1 minute.
  • Stir in 3/4 cup cream. Stirring constantly, cook over medium heat 2-3 minutes.
  • Add Fettuccine to skillet.
  • Stir in remaining 1/2 cup cream, cheese, pepper and parsley; cook, stirring, 1 minute.
  • If desired, serve with additional cheese and pepper. I like to throw in some cooked shrimp at the end.

Nutrition Facts : Calories 577.3, Fat 35.7, SaturatedFat 21.3, Cholesterol 149.9, Sodium 525.9, Carbohydrate 45, Fiber 2, Sugar 1.4, Protein 19.9

Tips:

  • Use Fresh Ingredients: The fresher your ingredients, the better your Alfredo artichoke fettuccine will taste. Use high-quality butter, fresh artichoke hearts, and freshly grated Parmesan cheese.
  • Don't Overcook the Pasta: Cook the fettuccine according to the package instructions, but be careful not to overcook it. Overcooked pasta will be mushy and won't hold the sauce well.
  • Make the Sauce Creamy: To make a creamy Alfredo sauce, use a combination of butter, flour, milk, and cream. Be sure to whisk the sauce constantly while it's cooking to prevent it from curdling.
  • Add Artichoke Hearts: Artichoke hearts add a delicious flavor and texture to Alfredo sauce. You can use canned or jarred artichoke hearts, or you can roast your own.
  • Garnish with Parmesan Cheese: Just before serving, garnish your Alfredo artichoke fettuccine with freshly grated Parmesan cheese. This will add a delicious nutty flavor to the dish.

Conclusion:

Alfredo artichoke fettuccine is a delicious and easy-to-make dish that's perfect for a weeknight meal. With a few simple ingredients and a little time, you can create a creamy, flavorful pasta dish that the whole family will love. So next time you're looking for a quick and easy dinner idea, give Alfredo artichoke fettuccine a try. You won't be disappointed!

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