Reviewed: Sep. 28, 2009

Four stars cause I altered. I sauteed four thinnly sliced chicken breasts in 1T olive oil and 6 minced garlic cloves. This added great flavor to the chicken. I also doubled the asparagus. This recipe needed the increase in chicken and asparagus or there would have been to many noodles. I also used aged extra sharp cheddar instead of parmesan. The result was fantastic! VERY GOOD! :)

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ASPIRING RAE

Home Town: North Pole, Alaska, USA

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Reviewed: Jun. 17, 2009

Nice dish. The asparagus definitely needs to be cooked separately (I steamed mine in the microwave for 5 minutes). Also, the sauce is pretty runny, but I prefer it that way - it doesn't stick to the pasta as much, so you end up ingesting less fat than with normal, thick alfredo sauce.

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iloveonions

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

This dish was wonderful. The only thing I did different was sauteed the chicken in olive oil then added fresh garlic and at the last minute added asparagus. Then added the sauce. I think I'll try it next time with shrimp instead of chicken. I will make this again and again!

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debmccabe

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

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Reviewed: 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.

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

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Reviewed: May 27, 2008

This was really good! Will add a little more garlic or use fresh next time. Everyone ate which means it's a successful recipe at our house!

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: May 13, 2008

this was really good : ) i left out the cayenne pepper because i couldn't find it in my messy spice cupboard, lol. i think next time i'll try using fresh garlic in place of garlic powder like others suggested. definitely 5 *'s

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tiffany

Cooking Level: Intermediate

Home Town: West Valley City, Utah, USA

Living In: Centennial, Colorado, USA

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Reviewed: Apr. 23, 2008

Great recipe we make this all the time. We like to add mushrooms to the sauce to make this 5 star dish a 6 star dish.

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Mexitaly

Cooking Level: Expert

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Reviewed: Apr. 15, 2008

Fantastic! Very rich and creamy. Cut back a bit on the butter, the sauce will get yucky and separated if you use it all!

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Marianne C.

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Reviewed: Apr. 11, 2008

It was good, I think next time I will leave out the Asparagus...in my opinion it took away from the flavor of the sauce..

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Courtney

Cooking Level: Intermediate

Living In: Ashland, Kentucky, USA

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Reviewed: Dec. 15, 2007

This was very good. I added more aparagus and also used less butter and less Half and half, turne out great. Good to use for big families!

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Marta

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2007

Wonderful flavor combination! I agree that the sauce is a little runny, so I would definately recommend a thickener.

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Goatette

Cooking Level: Expert

Home Town: Denton, Texas, USA

Living In: Burlington, Vermont, USA

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Reviewed: Nov. 28, 2007

My family loved it. I wanted to introduce aparagus to my family without them complaining. They absolutely loved it, I used wheat pasta instead and it was great.

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TRISTACA

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Reviewed: Jun. 2, 2007

Excellent! I made it without chicken, and it was great. Also, I used half the butter, whole milk instead of H&H, and thickened with a little cornstarch at the end.

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MITCHB2

Home Town: Warren, Ohio, USA

Living In: Sterling, Illinois, USA

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Reviewed: May 30, 2007

We enjoyed this recipe. I only used 1/4 cup butter and fat free half and half, used grilled chicken. It was very flavorful, we will be eating this again!

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kliz

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Reviewed: May 17, 2007

This was great. Added a bit of corn starch as sauce was a bit thin. I also added garlic when cooking the chicken. I'm from Australia so i substituted half and laf for one cup of cream and one cup of milk. This was really nice. would be great as a plain Alfredo sauce on its own also!

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missmelody

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Reviewed: Apr. 4, 2007

I made this last night, and it was a complete hit! It was the perfect consistency as is. I was a little sceptical about cooking the asparagus with the noodles (I used linguini as that was all that I had on hand), but it was perfectly tender and not too overcooked. Thanks for a great recipe! Great with a salad and rolls.

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JOMICK

Cooking Level: Expert

Home Town: Woodbury, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Mar. 22, 2007

It was good. I cooked it as written, but used real garlic instead of garlic powder. It was a good idea to cook the asparagus with the pasta at the end of cooking. It came out perfectly. I think next time I would take the suggestions and add lemon, white wine, and mushroom.

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Amihan

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Mill Valley, California, USA

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Reviewed: Mar. 21, 2007

This was my first Alfrdo too! I t turned out perfectly. I added 1 tablespoon of flour to the butter as suggested. Also I added 1 cup fresh sliced mushrooms and the juice of half a lemon. A pinch of nutmeg and a splash of chardonnay really set this off. And remember: Don't boil your sauce!! Let it just barely simmer.

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kidznp

Cooking Level: Expert

Living In: Randallstown, Maryland, USA

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Reviewed: Mar. 21, 2007

This recipe was pretty delicious, but the asparagus was too crunchy. I do always seem to have issues cooking asparagus. Even so, I would suggest cooking the larger, tougher pieces of asparagus (the end of the stalk) for 10 to 12 minutes and the smaller, more tender pieces for 3-5 minutes as the recipe says. The sauce didn't thicken too much, but was still quite tasty.

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Kendra

Cooking Level: Expert

Home Town: Elkhorn, Wisconsin, USA

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 20, 2007

This recipe had great flavor but I had a little trouble with the sauce. I couldn't get it to thicken properly, probably because I used fat free half and half. Even though it didn't thicken great the dish still tasted great. Definitely a recipe I'll use again.

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Kelly22

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Chicken and Asparagus Fettuccine

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