Fettuccini with Asparagus and Garlicky Chicken
Elevate your pasta night with this creamy and satisfying Fettuccini with Asparagus and Garlicky Chicken! This recipe combines tender al dente fettuccini with crisp, sautéed asparagus and slices of golden brown chicken infused with aromatic garlic. A rich, velvety sauce made with heavy cream, parmesan cheese, and a hint of lemon zest perfectly ties everything together, creating a dish that's both indulgent and fresh. Finished with a sprinkle of fresh parsley and optional red pepper flakes for a kick, this one-pan wonder is as easy to make as it is delicious to eat. Ideal for a weeknight dinner or a cozy date night, this pasta is sure to impress with its irresistible blend of flavors and textures.
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Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 2 pieces chicken breast, boneless and skinless
- 1 lb asparagus spears
- 3 tbsp olive oil
- 4 pieces garlic cloves, minced
- 2 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
- 1.5 tsp salt
- 1 tsp black pepper
- 0.5 tsp red pepper flakes (optional)
Instructions
Boil a large pot of salted water. Cook the fettuccini according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining. Set cooked pasta aside.
While the pasta cooks, prepare the asparagus by trimming the woody ends. Cut the spears into 2-inch pieces.
Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove chicken from the skillet and let rest for 5 minutes. Slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and the asparagus. Sauté for 4-5 minutes until tender but still slightly crisp. Transfer asparagus to a plate and set aside.
Lower the heat to medium-low and add the butter to the skillet. Once melted, add the minced garlic and cook until fragrant, about 1 minute.
Pour in the heavy cream and gently stir to combine. Let the cream simmer for 2-3 minutes, then stir in the parmesan cheese, lemon zest, and 1 tablespoon of parsley. Season with the remaining salt, black pepper, and red pepper flakes (if using).
Add the cooked fettuccini and asparagus to the skillet, tossing to coat in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Gently fold in the sliced chicken, ensuring everything is warmed through.
Divide the pasta among serving plates. Garnish with the remaining parsley and extra grated parmesan if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 21.7 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.1 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 459 mg | 10% | |
*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.
