Creamy Chicken Alfredo with Roasted Asparagus

Name: Creamy Chicken Alfredo with Roasted Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 2 tablespoon olive oil; 0.5 yellow onion (medium, finely diced); 2 clove garlic (minced); 0.5 cup chicken broth; 1.5 cup heavy cream; 1 cup Parmesan cheese (grated); 0.5 teaspoon Italian seasoning; 12 ounce fettuccine pasta; 1 pound asparagus spears (tough ends trimmed); 0.5 teaspoon garlic powder; 4 slice French bread; 2 tablespoon butter (softened); 1 teaspoon salt; 0.5 teaspoon black pepper

Tender chicken and fettuccine pasta tossed in a luxurious, creamy Parmesan sauce, served with roasted asparagus and garlic bread for a satisfying Italian-inspired meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: Italian
Difficulty: Easy
Cost: $5.10/serving

Dietary

Nut-Free
Soy-Free
High-Protein

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
2 tablespoon olive oil
0.5 yellow onion (medium, finely diced)
2 clove garlic (minced)
0.5 cup chicken broth
1.5 cup heavy cream
1 cup Parmesan cheese (grated)
0.5 teaspoon Italian seasoning
12 ounce fettuccine pasta
1 pound asparagus spears (tough ends trimmed)
0.5 teaspoon garlic powder
4 slice French bread
2 tablespoon butter (softened)
1 teaspoon salt
0.5 teaspoon black pepper

Instructions

Preheat oven to 400°F. On a baking sheet, toss the asparagus spears with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 10-12 minutes, or until tender-crisp. Meanwhile, prepare the garlic bread: Mix 2 tablespoons softened butter with 1/4 teaspoon garlic powder and a pinch of salt. Spread onto the French bread slices and toast lightly in the oven with the asparagus during the last 5 minutes, or until golden.
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
While pasta cooks, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken pieces and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5-7 minutes, stirring, until chicken is cooked through and lightly browned. Remove chicken and set aside.
Add the diced yellow onion to the skillet and cook for 3-5 minutes until softened. Stir in the minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
Pour in the chicken broth and heavy cream. Bring to a gentle simmer, then reduce heat to low. Stir in 1 cup grated Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste.
Add the cooked fettuccine and chicken to the sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached. Serve immediately with the roasted asparagus and garlic bread.

Notes

You can use pre-cooked rotisserie chicken to cut down on prep time even further.

Nutrition (per serving)

Calories: 910
Protein: 51.5 g
Carbohydrates: 65.5 g
Fat: 50.1 g
Fiber: 6.8 g
Sodium: 1150 mg
Saturated Fat: 27.5 g
Sugar: 5.9 g
Cholesterol: 230 mg