Chicken and Asparagus Fettuccine Recipe

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Most Helpful Positive Review

Feb 19, 2012

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 boil the asparagus and I hate Limp asparagus. I sauteed it with some mushrooms and garlic then added to the sauce and chicken before serving. Excellent recipe, thanks for sharing:)

—Jog Dish

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Most Helpful Critical Review

Jul 10, 2008

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 with garlic. To me that is a much more flavorful method for aspargus-lovers than boiling.

—Thisni Caza

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108 Ratings

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Jul 13, 2003

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 the sauce perfect, you just have to cook it until it thickens. Try adding a bit more parmesan if won't thicken, fresh parmesan works best. Not everyone in my family likes the asparagus so I cooked it separately and added it only for those who will east it. Thanks for the recipe!

—WORKINGGIRL61

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Jul 13, 2003

This is an amazing dinner. Instead of using garlic powder, I used 2 cloves of minced garlic. It's so easy to make and tastes great.

—ANDREANB

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Jul 13, 2003

This fettucine has the best flavor! I like my sauce a bit thicker so I added a corn starch mixture - it was perfect.

—PamaMama

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Jan 13, 2005

I made this recipe tonight for my boyfriend and family and it was a hit! I do have to say if it is your first time making alfredo sauce you should put the parmesan cheese in very slowly and don't bring the sauce to a boil! i added mozzarella cheese, salt and white wine for taste, i substituted the cream with fat free half and half, it worked great! thank you for sharing the recipe, it was an easy dish for a beginner!

—NYPRINCESSA

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Nov 05, 2003

Wow! This was absolutely wonderful. I added some white wine (1 tbsp per serving) as suggested in a previous review and used spinach fettuccine. I sauteed the chicken in garlic prior to adding it to the sauce. There wasn't quite as much sauce as I thought there would be, but it was just enough. I will definitely be making this again!

—Salsera713

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Jul 13, 2003

Use half cream and half skim milk to lower the fat content - it doesn't lose it's flavour!

—GRETCHEN BOISSEAU

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Nutrition

Calories
567 kcal
28%

Carbohydrates
46.6 g
15%

Cholesterol
114 mg
38%

Fat
30.9 g
48%

Fiber
2.9 g
11%

Protein
27.6 g
55%

Sodium
365 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken and Asparagus Fettuccine

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 567
Calories from Fat: 278

% Daily Value *
Total Fat 30.9g 48 %
Saturated Fat 18.3g 92 %
Cholesterol 114mg 38 %
Sodium 365mg 15 %
Potassium 420mg 12 %
Total Carbohydrates 46.6g 15 %
Dietary Fiber 2.9g 11 %
Protein 27.6g 55 %
Sugars 3g
Vitamin A 23 %
Vitamin C 5 %
Calcium 32 %
Iron 32 %
** Thiamin 12 %
Niacin 101 %
Vitamin B6 24 %
Magnesium 20 %
Folate 78 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.