Creamy Chicken and Asparagus Pasta Dinner for Two
While we were in college at opposite ends of California, my sister and I used brainstorm cheap and easy meals together and send each other recipes that we were thinking about trying. Early on, she sent me a recipe that she was considering, a creamy chicken and asparagus pasta where the asparagus was boiled right in with the pasta, and I completely talked her out of it. How weird was that?, I remember telling her. Who wants to eat boiled asparagus with their pasta?
Fast forward a year, and I’m chatting with her on the phone, telling her about the fabulous super easy pasta I made the night before–it’s like Broccoli Fettuccine Alfredo, but with asparagus instead, and she almost hung up on me. I had completely forgotten that I’d rejected that exact same recipe the year before (and apparently become more adventurous in the kitchen in the year since).
Fast forward another few years, add a few recipe modifications, and that Creamy Chicken and Asparagus Pasta has become a spring favorite for everyone in my family–I actually just made it for Mother’s day at my mom’s request. I make it a ton every spring because it’s easy, seasonal, and just so darn good.
Ingredients
Instructions
for full recipes please see : bakingmischief.com
Fast forward a year, and I’m chatting with her on the phone, telling her about the fabulous super easy pasta I made the night before–it’s like Broccoli Fettuccine Alfredo, but with asparagus instead, and she almost hung up on me. I had completely forgotten that I’d rejected that exact same recipe the year before (and apparently become more adventurous in the kitchen in the year since).
Fast forward another few years, add a few recipe modifications, and that Creamy Chicken and Asparagus Pasta has become a spring favorite for everyone in my family–I actually just made it for Mother’s day at my mom’s request. I make it a ton every spring because it’s easy, seasonal, and just so darn good.
Ingredients
- Chicken and Pasta
- 1 small (8oz) boneless skinless chicken breast pounded to an even thickness
- Salt and pepper
- Italian seasoning*
- 6 oz fettuccine
- 1 cup chopped asparagus (1-inch pieces) woody ends trimmed
- Alfredo Sauce
- 1/4 cup (2oz) butter
- 1 cup half and half*
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1/2 cup (2oz) shredded Parmesan cheese plus more for topping
Instructions
- Sprinkle both sides of your chicken breast with salt, pepper, and a little Italian seasoning. Heat a medium skillet over medium-high heat. Grease with cooking spray or a drizzle of your favorite cooking oil and place chicken in the pan. Cook each side for 4 to 8 minutes, until an instant-read thermometer reads 160°F. Transfer your chicken to a plate and tent with foil to keep warm.
- While your chicken breast is cooking, place a medium pot of lightly salted water on to boil. Cook pasta according to package instructions. In the last 3 to 5 minutes of cooking time, add asparagus to the water. Drain and set aside.
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for full recipes please see : bakingmischief.com
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