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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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: Asparagus, Baked Chicken, Chicken and Pasta, fettucini, Fettucinne, pasta
Servings: 6 people
Calories: 657kcal

Equipment

  • Pot
  • Large Skillet

Ingredients

  • 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

Instructions

  • 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.

Notes

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:
  • broccoli
  • cauliflower
  • carrots
  • sugar snap peas
  • green beans
  • peas
  • zucchini
  • yellow squash
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.

Nutrition

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