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Chicken Alfredo with Asparagus

A delightful twist on the classic Chicken Alfredo, adding fresh asparagus for an extra burst of flavor and nutrition.

// ingredients

  • 12 oz Fettuccine pasta
    uncooked
  • 2 Chicken breasts
    boneless, skinless
  • 1 bunch Asparagus
    trimmed and cut into 2-inch pieces
  • 2 tbsp Olive oil
  • 4 tbsp Butter
  • 1 cup Heavy cream
  • 1 cup Parmesan cheese
    grated
  • 3 cloves Garlic
    minced
  • to taste Salt
  • to taste Black pepper
    freshly ground
  • 2 tbsp Parsley
    chopped

// instructions

  1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
  2. Season the chicken breasts with salt and pepper on both sides.
  3. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked. Remove from skillet and set aside.
  4. In the same skillet, add the asparagus pieces and sauté for 3-4 minutes until tender-crisp. Remove and set aside.
  5. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
  6. Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes, stirring frequently.
  7. Reduce heat to low and stir in the grated Parmesan cheese until the sauce is smooth and creamy.
  8. Slice the cooked chicken breasts into thin strips and add them to the sauce along with the sautéed asparagus. Stir to coat the chicken and asparagus in the Alfredo sauce.
  9. Add the cooked fettuccine pasta to the skillet and toss to combine with the sauce, chicken, and asparagus.
  10. Season with additional salt and pepper to taste, if needed.
  11. Garnish with chopped parsley and serve immediately.