Description
A creamy and delicious pasta dish featuring tender chicken, fresh asparagus, and a rich Alfredo sauce.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb chicken breast, diced
- 1 cup asparagus, cut into 2-inch pieces
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through.
- Add the minced garlic and asparagus to the skillet, cooking until the asparagus is tender.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
- Add the cooked fettuccine to the skillet, tossing to coat in the sauce. Season with salt and pepper to taste.
- Serve hot, garnished with additional Parmesan if desired.
Notes
- For a lighter version, you can use half-and-half instead of heavy cream.
- Feel free to add other vegetables like broccoli or bell peppers.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg