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an image of a bowl of Fettuccine Chicken Alfredo with Asparagus

Creamy Dreamy Fettuccine Chicken Alfredo with Asparagus

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  • Author: EsmeSalon
  • Prep Time: 15 minutes
  • Marinate Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings depending on size 1x
  • Category: Dinner
  • Method: Easy
  • Cuisine: Italian

Description

A flavorful twist on the classic Alfredo, this dish combines creamy pasta, tender chicken, and fresh asparagus for a meal everyone will love

Ingredients

Units Scale
  • 100g asparagus tips, trimmed and cut into 2-inch pieces
  • 350g skinless, boneless chicken fillets, sliced or cubed
  • 500g Fettuccine (serves 4-6)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried thyme (optional: substitute with 1/2 tsp lemon zest for a fresh touch)
  • 2 tbsp unsalted butter
  • 1 tsp olive oil
  • 2 large garlic cloves, thinly sliced
  • 100g cream cheese, softened
  • 1/2 cup grated Pecorino Romano or Parmesan cheese
  • 250ml fresh cream (heavy cream)

Optional:

  • 1/2 cup reserved pasta water (if needed for sauce consistency)
  • Garnish: Extra Parmesan, freshly ground black pepper, and fresh parsley

Instructions

  1. Marinate chicken pieces with salt, pepper, garlic powder, smoked paprika, and thyme. Set aside for 10–15 minutes.
  2. Boil Fettuccine in salted water as per package instructions until al dente. Drain but reserve ½ cup of the pasta water. Toss the pasta with a drizzle of olive oil to prevent sticking.
  3. Heat butter and olive oil in a large, deep pan over medium heat.
  4. Add chicken and cook until golden brown on all sides, about 6–8 minutes.
  5. Add asparagus to the pan and sauté for 2 minutes.
  6. Remove chicken and asparagus, drain on paper towel, and set aside.
  7. In the same pan, add sliced garlic. Sauté until fragrant, about 1 minute.
  8. Add cream cheese and break it down with a spatula. Slowly pour in half the cream, stirring until smooth.
  9. Add the remaining cream and Pecorino/Parmesan cheese.
  10. Stir continuously until the sauce thickens. Adjust consistency with reserved pasta water if needed.
  11. Return the cooked chicken and asparagus to the pan.
  12. Toss gently to coat in the sauce. Season with additional salt and pepper to taste.
  13. Serve over the cooked Fettuccine. Garnish with extra Parmesan, black pepper, and fresh parsley.

Equipment

Notes

Created, Prepared, tried, and tested by Melanie from SA Tasty Recipes – Saffas Daily Recipes

Nutrition

  • Serving Size: 1 serving
  • Calories: 651
  • Sugar: 4.3 g
  • Sodium: 599 mg
  • Fat: 22.9 g
  • Saturated Fat: 12.5 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 80.2 g
  • Fiber: 4.1 g
  • Protein: 31.6 g
  • Cholesterol: 98.3 mg

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Find it online: https://esmesalon.com/creamy-dreamy-fettuccine-chicken-alfredo-with-asparagus/

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