Chicken and Asparagus Fettuccine Recipe - Allrecipes.com
Chicken and Asparagus Fettuccine Recipe
  • READY IN 40 mins

Chicken and Asparagus Fettuccine

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  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 More Reviews

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:)

 
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.

 
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!

 
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.

 
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!

 
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.

 
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!

 
Jul 13, 2003

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

 

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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.

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