Description

A rich and comforting pasta dish featuring tender chicken, fresh asparagus, and a creamy garlic Parmesan sauce, perfect for a quick and satisfying meal.

Ingredients

Units Scale

2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
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 grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon Italian seasoning
1/4 cup reserved pasta water
Fresh parsley, chopped (for garnish)

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Instructions

Cook the pasta in a large pot of salted boiling water according to package instructions. Reserve 1/4 cup of the pasta water, then drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to the skillet. Cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
In the same skillet, add garlic and cook for 30 seconds until fragrant. Add asparagus and cook for 3-4 minutes until tender-crisp.
Lower the heat to medium and pour in the heavy cream. Stir in Parmesan, red pepper flakes, and Italian seasoning. Simmer for 2-3 minutes until the sauce thickens slightly.
Add the cooked chicken back to the skillet, along with the pasta. Toss everything together, adding a bit of reserved pasta water to loosen the sauce if needed.
Serve hot, garnished with chopped parsley and additional Parmesan if desired.

Notes

Use rotisserie chicken for a faster meal prep.
Substitute asparagus with broccoli or peas if desired.
Add a squeeze of lemon for brightness.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 2g
Sodium: 410mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 32g
Cholesterol: 110mg