This is a little something special I came up with. It consists of cooked boneless chicken breasts smothered in bacon, mushrooms, artichokes, olives, and mushrooms in a creamy sauce. Serve over cooked penne pasta, if desired.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fry bacon in a large skillet over medium heat. Remove from skillet, leaving 3 tablespoons of the bacon grease in the skillet. Set bacon aside.

    Advertisement
  • Add mushrooms to skillet and saute for 3 to 4 minutes over medium-high heat. Reduce heat to low and add the chicken, artichoke hearts, soup, cream, olives, Parmesan cheese, garlic and salt and pepper to taste.

  • When this mixture begins to simmer, slowly stir in feta cheese. Crumble the bacon into the skillet and let all simmer, stirring often, for 5 to 10 minutes.

Nutrition Facts

611 calories; protein 25.4g; carbohydrates 15g; fat 51.6g; cholesterol 176.1mg; sodium 1394.9mg. Full Nutrition
Advertisement

Reviews (109)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2006
This recipe was amazing! Its not the healthiest of recipes but it tasted wonderful and my friends and I all agreed that it desevered 5 stars. I made only a couple slight changes: I cooked the chicken breasts in olive oil with Italian seasoning before cutting into pieces. I used herb and garlic feta cheese and sliced olives. The name of the recipe really should be Arti-Cheesy Chicken Pasta as the Penne pasta is not listed in the ingredients and should be. I used approximately 20oz. of Penne pasta. One of my friends recommend that I double the garlic next time. Serve with a side of green salad topped with balsamic vinaigrette. Read More
(31)

Most helpful critical review

Rating: 2 stars
01/02/2006
No one in my family liked this including me and I like just about everything. Read More
(2)
130 Ratings
  • 5 star values: 87
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 0
Rating: 5 stars
07/09/2006
This recipe was amazing! Its not the healthiest of recipes but it tasted wonderful and my friends and I all agreed that it desevered 5 stars. I made only a couple slight changes: I cooked the chicken breasts in olive oil with Italian seasoning before cutting into pieces. I used herb and garlic feta cheese and sliced olives. The name of the recipe really should be Arti-Cheesy Chicken Pasta as the Penne pasta is not listed in the ingredients and should be. I used approximately 20oz. of Penne pasta. One of my friends recommend that I double the garlic next time. Serve with a side of green salad topped with balsamic vinaigrette. Read More
(31)
Rating: 5 stars
04/27/2003
My cousin made this dish for us and all six of us loved it! A bit salty because of the bacon and soup. Also try using 1/2 of the cream or substitute milk for half of the cream because it is very rich. A very filling dish all by itself. Read More
(13)
Rating: 5 stars
01/26/2005
This sauce was VERY good. I omitted the artichoke hearts because I don't like them. I used herb and garlic feta and turkey bacon as we don't eat red meat. Very awesome sauce I think you could probably use most any variation of things and it'd still come out wonderful. Next time I will probably use a little less feta and maybe some parmesan or something. Very yummy indeed. Read More
(10)
Advertisement
Rating: 5 stars
05/27/2004
Wow this was really good its not very often that I find a recipe that my husband enjoys as much as I do. I love cooking and although this took quite a bit of time to prepare it was well worth the wait while it was simmering I added 1.5 Tablespoons of italian seasoning and some pepper. The recipe didn't say how to cook your chicken or whether or not to cut it up. I boiled my raw chicken breasts for 20 minutes and cut them into bite size pieces before adding into the recipe anyways this was great and anyone thinking about trying.... SHOULD.:) Read More
(10)
Rating: 5 stars
12/17/2003
This was very good but I made a few changes. Instead of artichoke hearts I put in broccoli florets and I used turkey bacon and half and half to cut out some of the fat. I served it over pasta. Very yummy. Read More
(9)
Rating: 5 stars
01/27/2011
Yummy! I did lighten my version by subbing chicken broth for the cream soup and a little white wine and milk for the heavy cream. Wait to salt after adding feta as it can be pretty salty itself. Served over bowtie pasta -we were extremely happy!! Read More
(9)
Advertisement
Rating: 5 stars
02/22/2011
Tons of flavor - great dish! Made as written except I left the olives out (personal taste) Read More
(5)
Rating: 5 stars
07/26/2010
I make this all the time it is my favorite recipe. Every time I make it for guests they want the recipe. I wouldn't change a thing with this! Read More
(5)
Rating: 4 stars
10/05/2010
Made this with a few revisions used turkey bacon instead of regular only 5 pieces (you may have to add 1 tbsp of Olive Oil or Butter for mushrooms) I also used Organic 1% milk instead of cream and added a tomato to the mix. I also added quite a bit of crushed red pepper. This is a yummy dish served over rice! Read More
(5)
Rating: 2 stars
01/02/2006
No one in my family liked this including me and I like just about everything. Read More
(2)
Advertisement