Chicken and Asparagus Fettuccine

Rating: 4.39 stars
119 Ratings
  • 5 star values: 64
  • 4 star values: 43
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 1

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
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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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  • 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.

  • 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)

Read More Reviews

Most helpful positive review

Jog Dish
Rating: 5 stars
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
Rating: 2 stars
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 Positive Least Positive Newest
Jog Dish
Rating: 5 stars
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)
Thisni Caza
Rating: 2 stars
07/10/2008
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. Read More
Helpful
(86)
Jog Dish
Rating: 5 stars
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)
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Ginny Judd
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 4 stars
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)
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PamaMama
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 5 stars
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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