Chicken Alfredo with Mushrooms and Asparagus
Elevate your weeknight dinner routine with this creamy and indulgent Chicken Alfredo with Mushrooms and Asparagus. This recipe pairs tender fettuccine pasta with succulent slices of golden-brown chicken, all enveloped in a rich Parmesan cream sauce. Earthy baby bella mushrooms and crisp asparagus add depth, texture, and a touch of freshness to every bite. With just 15 minutes of prep and a total cook time of under 40 minutes, this dish is surprisingly simple to whip up while delivering restaurant-quality flavor. Perfect for a cozy family dinner or a special occasion, this one-pot wonder is a satisfying and elegant meal that’s sure to impress.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 pieces garlic cloves, minced
- 8 oz baby bella mushrooms, sliced
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, season the chicken breasts on both sides with salt and pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
In the same skillet, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 4-5 minutes, stirring occasionally, until they are browned and tender. Add the asparagus and cook for an additional 3-4 minutes until bright green and slightly tender.
Reduce the heat to medium-low, then add the remaining 2 tablespoons of butter to the skillet. Once melted, pour in the heavy cream and stir to combine.
Gradually stir in the Parmesan cheese until it melts and forms a creamy sauce. Season with salt and black pepper to taste.
Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until your desired consistency is reached.
Gently fold in the sliced chicken, allowing it to heat through for 1-2 minutes.
Serve the Chicken Alfredo topped with chopped parsley, if desired. Enjoy your meal!
Nutrition Facts
Calories |
1005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.2 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 269 mg | 21% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 676 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
