Chicken Asparagus Fettuccine Alfredo
Recipe - Shorewood
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
4
Servings
Shop Ingredients
Makes 4 servings
Creamette Fettuccine, 16 Ounce
$1.99 was $2.19$0.12/oz
Essential Everyday Boneless Chicken Breast, 3 Pound
$9.99$3.33/lb
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
$4.49$1.12 each
Fresh Asparagus, 1 Pound
$2.99 avg/ea was $5.99 avg/ea$2.99/lb
Fresh Bulk Garlic, 0.15 Pound
$0.97 avg/ea was $1.05 avg/ea$6.49/lb
Kemps Fresh Heavy Whipping Cream, 16 Fluid ounce
$3.99 was $5.19$0.25/fl oz
BelGioioso Freshly Shredded Cheese, Parmesan, 5 Ounce
$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.