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Chicken Asparagus Pasta with Cream Sauce

Chicken Asparagus Pasta with Cream Sauce

  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
austen_gal

austen_gal

This is a pasta dish with a decadent wine sauce that is sure to please even the pickiest of eaters! If you are not fond of asparagus, substitute with 1 cup mushrooms or just leave them out.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 431 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Heat corn oil in a skillet over medium heat. Cook and stir chicken and garlic until chicken is no longer pink in the center and juices run clear, 4 to 6 minutes. Transfer chicken to a plate.
  2. Pour wine in the same skillet and simmer, about 2 minutes.
  3. Stir cream into simmering wine; reduce heat and simmer until large bubbles appear, 2 to 4 minutes.
  4. Cook and stir chicken, tomatoes, salt, and black pepper into cream mixture until all ingredients are warmed, 2 minutes.
  5. Bring a large pot of lightly salted water to a boil. Stir in pasta and asparagus; cook until pasta floats to the top, about 3 minutes. Drain.
  6. Toss pasta and asparagus together with chicken and cream sauce. Top with Parmesan cheese.
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Reviews

BLEMBO
6

BLEMBO

3/29/2012

Very easy and was surprisingly tasty. Made as directed except used canned diced tomatoes (drained) and didn't have linguini so used spaghetti instead. Never thought to add the asparagus with the pasta and cook together. Loved the way it cooked up because I like my asparagus crisp tender! Will definitely make again.

Tyanna Gray
4

Tyanna Gray

4/11/2012

My kids liked it but my husband hated it. It was on the bland side. Probaby add some more seasonings.

Thisni Caza
2

Thisni Caza

4/12/2012

We didn't find this dish flavorful. My finace liked it...at least he said he did. I didn't think it had enough sauce even after I (reluctantly) poured an entire jar of Bertolli Alfredo over it, and I used half the amount of pasta called for in the recipe. I made this per the recipe except used half and half and bow-tie pasta. Reading the ingredients, the liquid ingredients total 1.5 cups for 8 servings so I shoulda known...

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