Chicken and Asparagus Fettuccine

Chicken and Asparagus Fettuccine

80
STEPHNDON 5

"This is so rich and filling that one serving goes a long way. Crusty bread and a salad is all this creamy dish needs to make a complete and hearty meal."

Ingredients

40 m {{adjustedServings}} servings 567 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 30.9 g
  • 48%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. 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 the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.
  2. 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.
  3. Pour sauce over pasta and asparagus, and toss to coat.
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Reviews

80
  1. 112 Ratings

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Sorry to buck the trend here, but boiling the asparagus didn't work for me at all. I tried another aspargus/pasta recipe that directed boiling the aspargus, but instead I sauteed the asparagus ...

Amazing with a few minor changes. I made a roux out of the butter (I only used 1/4 cup) and 1/4 cup flour, cooked this for a few minutes and then whisked in the half and half. I also did NOT boi...

This was easy an delicious. I used light butter and fat free half and half to cut back on he fat content. I used a whole pound of pasta and there was plenty of sauce. I found the consistency of ...