This Asparagus and Chicken Alfredo Pasta is a healthy dinner delight! Tender chicken and asparagus mingle with whole-grain pasta in a light, creamy Alfredo sauce. Packed with protein and veggies, it’s a quick, satisfying meal—garnish with Parmesan for a flavorful, guilt-free indulgence perfect for any night!
Recipe Tips and Tricks
- Asparagus Timing: Add late to keep it crisp—overcooking turns it mushy.
- Pasta Al Dente: Cook just shy of done—it’ll finish in the sauce.
- Lighten Sauce: Use half-and-half or milk with a touch of flour—cuts fat, keeps creaminess.
- Chicken Juiciness: Don’t overcook—golden outside, tender inside is key.
- Reserve Water: Save pasta water—adjusts sauce thickness like magic.
Why You’ll Love This Recipe
You’re going to absolutely adore this Asparagus and Chicken Alfredo Pasta—it’s a healthy dinner dream that’ll make your evenings feel both indulgent and wholesome! You’ll love how it combines juicy chicken, crisp asparagus, and whole-grain pasta in a creamy Alfredo sauce that’s lightened up just enough to keep you feeling great, yet rich enough to satisfy your comfort food cravings. It’s quick to whip up, turning simple ingredients into a flavorful, veggie-packed meal that’s perfect for those busy nights when you need something fast and nourishing, or those cozy dinners when you want a treat without the guilt. The stovetop magic happens in one pan—sauté, simmer, toss—and in no time, you’ve got a dish that’s bursting with protein, fiber, and pure deliciousness. Sprinkle it with a little Parmesan or fresh herbs, and you’ve got a versatile, crowd-pleasing winner that’s as tasty as it is good for you—ideal for family meals or a quiet night in. This recipe’s balance of health and flavor will make it a staple—pure, creamy bliss in every bite!
Asparagus and Chicken Alfredo Pasta
Chicken and asparagus in light Alfredo over pasta—healthy dinner comfort!
Ingredients
- 8 oz whole-grain fettuccine (or preferred pasta)
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup fresh asparagus, trimmed and cut into 2-inch pieces
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1 cup half-and-half (or whole milk)
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste (about ½ teaspoon each)
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes or lemon zest for serving
Instructions
- Hey there, let’s whip up an Asparagus and Chicken Alfredo Pasta that’ll make your dinner healthy and oh-so-yummy! Start by bringing a big pot of salted water to a boil—toss in that whole-grain fettuccine and cook it for about 8-10 minutes until it’s just shy of al dente (check the package!). Scoop out ½ cup of that starchy pasta water—trust me, it’s gold—then drain the pasta and set it aside.
- While the pasta’s bubbling, heat that olive oil in a large skillet over medium-high heat. Season the chicken pieces with a pinch of salt and pepper, then toss ‘em in—cook for 5-7 minutes, stirring now and then, until they’re golden outside and cooked through (165°F inside).
- Scoop the chicken onto a plate—keep it warm! In the same skillet, lower the heat to medium, add the minced garlic, and sauté for about 30 seconds until it’s fragrant—don’t let it burn! Sprinkle in the flour if you’re using it—stir for a minute to cook it out—then slowly pour in the half-and-half, whisking to keep it smooth. Let it simmer for 2-3 minutes until it thickens up a bit.
- Now, stir in that grated Parmesan—watch it melt into creamy heaven—then add the asparagus pieces. Cook for 3-4 minutes until they’re tender but still crisp—bright green is the goal! Toss the cooked chicken back in, then add the pasta—give it a big, happy toss to coat everything in that luscious sauce. If it’s too thick, splash in some of that reserved pasta water—magic! Taste it—adjust salt, pepper, or a pinch of red pepper flakes if you’re feeling spicy.
- Plate it up hot, sprinkle with fresh parsley for that green pop, and maybe a little extra Parmesan or lemon zest if you’re fancy. Grab a fork, twirl it up, and dive into this healthy dinner delight—it’s creamy, fresh, and oh-so-satisfying!
Notes
- Add asparagus late—keeps it snappy, not soggy!
- Reserve pasta water—fixes a thick sauce in a snap.
- Perfect for meal prep—reheats better with a little extra liquid!
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 451Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 128mgSodium 430mgCarbohydrates 26gFiber 2gSugar 4gProtein 45g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breast: Boneless, skinless for lean protein—thighs add richer flavor.
- Asparagus: Fresh, medium stalks cook fast—trim woody ends for tenderness.
- Pasta: Whole-grain fettuccine for fiber—regular or gluten-free works too.
- Half-and-Half: Lightens the Alfredo—whole milk or cream swaps for preference.
- Parmesan: Freshly grated melts smoothly—pre-shredded works in a pinch.
- Garlic: Fresh minced cloves add depth—powdered subs if needed.
- Olive Oil: For sautéing—keeps it healthy and flavorful.
- Flour: A touch thickens the sauce—optional for lighter versions.
Variations and Substitutions
This Alfredo loves a remix! Swap chicken for shrimp, turkey, or tofu—adjust cooking time as needed. No asparagus? Use broccoli, spinach, or peas—keeps it green and fresh. Trade whole-grain pasta for zucchini noodles, spaghetti squash, or gluten-free pasta—still delicious! Lighten further with Greek yogurt instead of half-and-half, or go decadent with heavy cream. Add heat with red pepper flakes or a splash of hot sauce, or boost flavor with mushrooms or sun-dried tomatoes. Gluten-free? Use GF pasta and skip flour—thicken with cornstarch if needed. Serve with a side salad or garlic bread for a fuller meal—this recipe bends to your pantry and taste buds!
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days—sauce may thicken.
- Freezer: Freeze for up to 1 month; thaw in the fridge—best without pasta.
- Reheating: Warm on the stovetop with a splash of milk, or microwave in bursts.
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