Ingredients
Scale
- 2 cups fettuccine pasta
- 1 pound chicken fillet, sliced
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add chicken slices and cook until browned and cooked through.
- Add garlic and asparagus to the skillet, sauté for 3-4 minutes.
- Pour in heavy cream and bring to a simmer.
- Stir in Parmesan cheese until melted and smooth.
- Add cooked fettuccine to the sauce and toss to coat.
- Season with salt and pepper. Serve warm.
Notes
- Use fresh asparagus for best flavor.
- Adjust cheese amount to taste.
- Can substitute chicken with shrimp or tofu for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Chicken and Asparagus Alfredo, Pasta, Italian Dish