Creamy Fettuccine with Artichokes and Blue Cheese
This creamy fettuccine with artichokes and blue cheese is a rich, flavorful pasta dish made with a velvety garlic cream sauce, tender artichoke hearts, and tangy crumbled blue cheese. An easy gourmet pasta recipe perfect for weeknight dinners or special occasions.
- Prep Time: 10 MINUTES
- Cook Time: 15 MINUTES
- Total Time: 25 minutes
- Yield: 4 SERVINGS 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: ITALIAN INSPIRED
- Diet: Vegetarian
Ingredients
12 oz fettuccine pasta
1 tablespoon butter
3 cloves garlic, minced
1 cup heavy cream
½ cup grated parmesan cheese
½ cup crumbled blue cheese
1 cup artichoke hearts, drained and chopped
½ teaspoon black pepper
¼ teaspoon salt
½ teaspoon lemon zest (optional)
2 tablespoons fresh parsley, chopped
Optional for serving:
extra blue cheese crumbles
extra parmesan cheese
Instructions
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Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package directions until al dente. Reserve ½ cup pasta water and drain.
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In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.
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Pour in the heavy cream and allow it to simmer gently for 2–3 minutes until slightly thickened.
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Stir in the parmesan cheese and blue cheese. Continue stirring until the cheeses melt and the sauce becomes smooth and creamy.
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Add the chopped artichoke hearts, black pepper, salt, and lemon zest. Stir to combine.
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Add the cooked fettuccine pasta to the skillet and toss until fully coated in the sauce. If the sauce is too thick, add a splash of reserved pasta water until creamy.
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Sprinkle with fresh parsley and additional blue cheese crumbles before serving.
Notes
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For the best flavor, use a creamy blue cheese such as Gorgonzola.
If you want to add protein, grilled chicken or sautéed shrimp pairs beautifully with this pasta.
A squeeze of fresh lemon juice at the end brightens the entire dish and balances the richness of the cheese.