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Chicken Asparagus Fettuccine Alfredo

Recipe - Plymouth Waterford

Chicken Asparagus Fettuccine Alfredo

Prep Time10 Minutes

Servings4

Cook Time20 Minutes

Ingredients

8 ounces Fettuccine

1 lb boneless skinless chicken breasts

6 tbsp butter, divided

1 lb fresh asparagus, trimmed and cut into 2″ pieces

2 cloves garlic, finely chopped

1 cup Kemps Heavy Whipping Cream

1 cup Parmesan cheese, freshly grated

Directions

Cook fettuccine in 3-quart saucepan according to package directions. Drain pasta; keep warm.
Season chicken with salt and pepper. Melt 2 tablespoons butter in large skillet until sizzling. Add chicken. Cook over medium heat, turning occasionally, until chicken is done and light golden brown, 7-8 minutes. Remove from pan; cover to keep warm.
In same skillet, add asparagus. Cook over medium-high heat, stirring occasionally, until fork tender, 5-6 minutes. Remove from pan; cover to keep warm.
In same skillet melt 4 tablespoons butter. Add garlic. Cook over medium-high heat 1 minute. Reduce to medium. Whisk in whipping cream, Parmesan, and season to taste. Cook, whisking constantly just until mixture comes to a boil and thickens, 3-4 minutes.
Add the drained fettuccine to the cream mixture, toss to coat well. Toss in asparagus. Top each serving with sliced chicken. Serve immediately.

10 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

8 ounces Fettuccine

Creamette Fettuccine, 16 Ounce

Add Creamette Fettuccine to Favorites.Add Creamette Fettuccine to Favorites.

$1.99 was $2.19$0.12/oz

1 lb boneless skinless chicken breasts

Essential Everyday Boneless Chicken Breast, 3 Pound

Add Essential Everyday Boneless Chicken Breast to Favorites.Add Essential Everyday Boneless Chicken Breast to Favorites.

$9.99$3.33/lb

6 tbsp butter, divided

Essential Everyday Butter, Sweet Cream, Salted, 4 Each

Add Essential Everyday Butter, Sweet Cream, Salted to Favorites.Add Essential Everyday Butter, Sweet Cream, Salted to Favorites.

$4.49$1.12 each

1 lb fresh asparagus, trimmed and cut into 2″ pieces

Fresh Asparagus, 1 Pound

Add Fresh Asparagus to Favorites.Add Fresh Asparagus to Favorites.

$3.99 avg/ea was $5.99 avg/ea$3.99/lb

2 cloves garlic, finely chopped

Fresh Bulk Garlic, 0.15 Pound

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$0.97 avg/ea was $1.05 avg/ea$6.49/lb

1 cup Kemps Heavy Whipping Cream

Kemps Fresh Heavy Whipping Cream, 16 Fluid ounce

Add Kemps Fresh Heavy Whipping Cream to Favorites.Add Kemps Fresh Heavy Whipping Cream to Favorites.

$3.99 was $5.19$0.25/fl oz

1 cup Parmesan cheese, freshly grated

BelGioioso Freshly Shredded Cheese, Parmesan, 5 Ounce

Add BelGioioso Freshly Shredded Cheese, Parmesan to Favorites.Add BelGioioso Freshly Shredded Cheese, Parmesan to Favorites.

$4.49$0.90/oz

Directions

Cook fettuccine in 3-quart saucepan according to package directions. Drain pasta; keep warm.
Season chicken with salt and pepper. Melt 2 tablespoons butter in large skillet until sizzling. Add chicken. Cook over medium heat, turning occasionally, until chicken is done and light golden brown, 7-8 minutes. Remove from pan; cover to keep warm.
In same skillet, add asparagus. Cook over medium-high heat, stirring occasionally, until fork tender, 5-6 minutes. Remove from pan; cover to keep warm.
In same skillet melt 4 tablespoons butter. Add garlic. Cook over medium-high heat 1 minute. Reduce to medium. Whisk in whipping cream, Parmesan, and season to taste. Cook, whisking constantly just until mixture comes to a boil and thickens, 3-4 minutes.
Add the drained fettuccine to the cream mixture, toss to coat well. Toss in asparagus. Top each serving with sliced chicken. Serve immediately.