Chicken Asparagus Fettuccine Alfredo Recipe
This Chicken Asparagus Fettuccine Alfredo is so simple to throw together, and is sure to be a hit with the picky eaters. If you are a pasta lover, this recipe is sure to be a new favorite.
Servings: 6 people
- 16 ounces fettuccine noodles
- 5 Tablespoons olive oil divided
- 2 boneless skinless chicken breasts cut into cubes
- salt to taste
- pepper to taste
- garlic powder to taste
- 1 cup chicken broth
- 1 bunch asparagus
- 1 teaspoon garlic minced
- ½ cup parmesan cheese shredded
- 20 oz alfredo sauce
Cook noodles according to directions on package for Al dente, then drain and set aside.
In a large skillet or saucepan, warm 3 Tablespoons olive oil over medium heat. Add chicken to pan and sprinkle with salt and pepper and garlic powder. Cook for 5 minutes or until chicken is cooked through. Remove chicken from pan and place on paper towels to absorb extra oil.
In the same pan, add chicken broth, asparagus and minced garlic. Cover and steam for 5 to 10 minutes until asparagus is soft.
Stir chicken and asparagus mixture into noodles. Drizzle on remaining 2 Tablespoons of olive oil.
Mix in Alfredo sauce and Parmesan cheese.
I love this combination with asparagus, however, you could easily switch it up and do really any vegetable you prefer. Here are a few that might also be delicious with this recipe:
Everything should freeze well, but you may need a little more sauce or cheese when you reheat it, because it will sink in to the chicken and noodles a little more.
We also recommend freezing it in an airtight container, to help it stay fresh in the freezer. We suggest eating it within a week or two of making it, for the best results, and best tasting leftovers.
- sugar snap peas
- green beans
- yellow squash
Calories: 657kcal | Carbohydrates: 61g | Protein: 27g | Fat: 34g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 973mg | Potassium: 516mg | Fiber: 4g | Sugar: 4g | Vitamin A: 691IU | Vitamin C: 8mg | Calcium: 148mg | Iron: 3mg