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Chicken and Asparagus Fettuccine

This chicken alfredo with asparagus is so rich and filling that one serving goes a long way. Crusty bread and a salad is all these creamy dishes needed to make a complete and hearty meal.
Prep Time 40 minutes
Servings 6


  • 12 ounces dry fettuccini pasta
  • 2 cups 1-inch pieces fresh asparagus
  • ½ cup butter
  • 2 cups half-and-half cream
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 1 pinch cayenne pepper
  • ¾ cup grated Parmesan cheese
  • ½ pound cooked chicken breasts cut into bite size pieces


  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Add asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
  • In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.
  • Pour sauce over pasta and asparagus and toss to coat.
Keyword asparagus, chicken, fettuccine
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