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Chicken and Asparagus Fettuccine

Chicken and Asparagus Fettuccine

Name: Chicken and Asparagus Fettuccine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 12 ounces dry fettuccini pasta; 2 cups 1 inch pieces fresh asparagus; ½ cup butter; 2 cups half-and-half cream; ¼ teaspoon garlic powder; ¼ teaspoon ground black pepper; 1 pinch cayenne pepper; ¾ cup grated Parmesan cheese; ½ pound cooked chicken breasts - cut into bite size pieces

Rating: 4.39 stars

119 Ratings
86 Reviews
7 Photos

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.

By STEPHNDON

Recipe Summary

prep:

15 mins

cook:

25 mins

total:

40 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

12 ounces dry fettuccini pasta
2 cups 1 inch pieces fresh asparagus
½ cup butter
2 cups half-and-half cream
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 pinch cayenne pepper
¾ cup grated Parmesan cheese
½ pound cooked chicken breasts - cut into bite size pieces

Directions

Step 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.

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Step 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.
Step 3

Pour sauce over pasta and asparagus, and toss to coat.

Nutrition Facts

Per Serving:

567 calories; 30.9 g total fat; 114 mg cholesterol; 365 mg sodium. 46.6 g carbohydrates; 27.6 g protein; Full Nutrition

Reviews (86)

Most helpful positive review

Jog Dish

02/19/2012

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:) Read More

Helpful

(40)

Most helpful critical review

Thisni Caza

07/11/2008

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. Read More

Helpful

(86)

119 Ratings

5 star values: 64
4 star values: 43
3 star values: 8
2 star values: 3
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jog Dish

02/19/2012

Helpful

(40)

Thisni Caza

07/10/2008

Helpful

(86)

Jog Dish

02/19/2012

Helpful

(40)

Ginny Judd

07/14/2003

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! Read More

Helpful

(29)

ANDREANB

07/14/2003

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. Read More

Helpful

(21)

NYPRINCESSA

01/13/2005

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! Read More

Helpful

(20)

PamaMama

07/14/2003

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

Helpful

(17)

Salsera713

11/05/2003

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! Read More

Helpful

(13)

GRETCHEN BOISSEAU

07/14/2003

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

Helpful

(12)

ZOOCHILD

07/14/2003

I love asparagas and i'm always looking for recipes that include it. This recipe is awesome!! Read More

Helpful

(8)

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Nutritional Information

Chicken and Asparagus Fettuccine

Servings Per Recipe: 6
Calories: 567

% Daily Value *

total fat: 48 %

saturated fat:

cholesterol: 38 %

sodium: 15 %

potassium: 12 %

carbohydrates: 15 %

fiber: 11 %

sugar:

protein: 55 %

exchange other carbs:

vitamin a iu:

niacin equivalents:

vitamin b6:

vitamin c:

folate:

calcium:

iron:

magnesium:

thiamin:

*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.