Chicken, Artichoke, and Mushroom Fettuccine

This creamy pasta is jam-packed with veggies and roasted chicken. The shaved fresh Parmesan is optional, but it adds extra richness to the dish.


6 servings (serving size: 1 1/3 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 259
Fat 4.6 g
Satfat 1.7 g
Protein 23.2 g
Carbohydrate 30 g
Cholesterol 45 mg
Iron 1.3 mg
Sodium 473 mg
Caloriesfromfat 16 %
Fiber 2.2 g
Calcium 59 mg


1 (9-ounce) package fresh fettuccine
Cooking spray
1 (8-ounce) package presliced mushrooms
2 tablespoons light stick butter
1 tablespoon all-purpose flour
1 cup fat-free milk
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups chopped skinless rotisserie chicken breast
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons fresh lemon juice
1/4 cup chopped green onions (optional)
Shaved fresh Parmesan cheese (optional)


Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

While pasta cooks, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms, and sauté 5 minutes or until mushrooms are tender and liquid evaporates, stirring frequently. Remove from pan, and keep warm.

Add butter to pan, and cook over medium heat 1 minute or until butter melts. Add flour, and stir with a whisk; cook 1 minute or until bubbly. Add milk, salt, and pepper; cook 3 minutes or until thick, stirring constantly.

Add reserved mushrooms, chicken, and artichokes to pan, stirring gently. Cook 3 minutes or until thoroughly heated. Add lemon juice and, if desired, green onions. Toss chicken mixture with pasta. Sprinkle with Parmesan cheese, if desired.