Description
A rich and flavorful creamy chicken asparagus pasta dish, perfect for a comforting weeknight dinner with tender chicken, fresh asparagus, and a creamy parmesan sauce.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 oz fettuccine or pasta of choice
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add garlic and asparagus. Sauté for 4-5 minutes until asparagus is tender-crisp.
- Add heavy cream, chicken broth, Parmesan cheese, Italian seasoning, and red pepper flakes. Stir to combine and bring to a gentle simmer.
- Return chicken to the skillet, then add the cooked pasta. Toss everything together to coat in the sauce.
- Cook for another 2-3 minutes until heated through and sauce thickens slightly.
- Garnish with fresh parsley and serve warm.
Notes
- You can substitute asparagus with broccoli or green beans.
- Use rotisserie chicken for a quicker meal prep.
- Adjust the spice level by increasing or omitting red pepper flakes.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg