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Creamy Chicken and Asparagus Pasta Dinner for Two Recipe

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4.4 from 7 reviews

This easy and creamy Chicken and Asparagus Fettuccine Pasta is a perfect Italian-inspired dinner for two or three. Tender, seasoned chicken breast is cooked to perfection and served atop fettuccine and fresh asparagus, all coated in a rich, homemade Alfredo sauce. Ready in just 25 minutes, this cheesy, comforting meal is ideal for quick weeknight dinners or whenever you crave a satisfying pasta dish.

  • Total Time: 25 minutes
  • Yield: 2 to 3 servings

Ingredients

Chicken and Pasta

  • 1 small (8 oz) boneless skinless chicken breast, pounded to an even thickness
  • Salt and pepper, to taste
  • Italian seasoning, to taste (or substitute with basil and oregano)
  • 6 oz fettuccine
  • 1 cup chopped asparagus (1-inch pieces), woody ends trimmed

Alfredo Sauce

  • 1/4 cup (2 oz) butter
  • 1 cup half and half (or substitute: 1/3 cup heavy cream + 2/3 cup milk)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup (2 oz) shredded Parmesan cheese, plus more for topping

Instructions

  1. Season and Cook the Chicken: Sprinkle both sides of the chicken breast with salt, pepper, and Italian seasoning. Heat a medium skillet over medium-high heat and lightly grease with cooking spray or a drizzle of cooking oil. Place the chicken in the skillet and cook for 4 to 8 minutes per side until an instant-read thermometer registers 160°F. Transfer the cooked chicken to a plate and tent with foil to keep warm.
  2. Cook the Pasta and Asparagus: Meanwhile, bring a medium pot of lightly salted water to a boil. Cook the fettuccine according to package instructions. During the last 3 to 5 minutes of the pasta’s cooking time, add the chopped asparagus to the boiling water. Once done, drain the pasta and asparagus together and set aside.
  3. Prepare the Alfredo Sauce: In a medium saucepan over medium heat, melt the butter. Add half and half, garlic powder, salt, pepper, and cayenne pepper. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5 to 8 minutes until the sauce slightly thickens. Be careful not to let it come to a full boil. Remove from heat and stir in the Parmesan cheese until melted and smooth.
  4. Combine Pasta and Sauce: Pour the creamy Alfredo sauce over the drained fettuccine and asparagus, tossing gently to coat evenly. Transfer the pasta mixture to serving bowls.
  5. Slice and Serve the Chicken: Slice or chop the warm chicken breast. If the chicken has cooled significantly, stir it into the hot pasta and sauce to rewarm; otherwise, serve the chicken pieces on top of the pasta. Sprinkle with additional Parmesan cheese if desired and enjoy.

Notes

  • If you don’t have Italian seasoning, substitute with a mixture of basil and oregano.
  • To substitute half and half, combine 1/3 cup heavy cream with 2/3 cup milk. For a richer sauce, use all heavy cream.
  • Ensure the chicken reaches an internal temperature of 160°F for safe consumption.
  • Do not let the Alfredo sauce come to a full boil to avoid curdling.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://iamstarved.com/creamy-chicken-and-asparagus-pasta-dinner-for-two-recipe/