Chicken and Asparagus Pasta

    40 minutes

    Fresh asparagus is an amazing ingredient and I am always looking for new ways to use it. This creamy chicken and asparagus pasta is currently one of my favourites.

    121 people made this

    Serves: 6 

    • 375g fettuccini pasta
    • 2 cups 2cm pieces fresh asparagus
    • 125g butter
    • 2 cups cream
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon ground black pepper
    • 1 pinch cayenne pepper, to taste
    • 3/4 cup grated Parmesan cheese
    • 250g cooked chicken breasts, cut into bite size pieces

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain and transfer to a large bowl.
    2. In a large saucepan over medium heat combine butter and cream. Cook until thick and bubbly. Season with garlic powder, black pepper and cayenne pepper. Stir in Parmesan cheese and chicken then heat through.
    3. Pour sauce over pasta and asparagus then toss to coat.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (87)


    Sorry to buck the trend here, but boiling the asparagus didn't work for me at all. I tried another aspargus/pasta recipe that directed boiling the aspargus, but instead I sauteed the asparagus with garlic. To me that is a much more flavorful method for aspargus-lovers than boiling.  -  10 Jul 2008  (Review from Allrecipes USA and Canada)


    Amazing with a few minor changes. I made a roux out of the butter (I only used 1/4 cup) and 1/4 cup flour, cooked this for a few minutes and then whisked in the half and half. I also did NOT boil the asparagus and I hate Limp asparagus. I sauteed it with some mushrooms and garlic then added to the sauce and chicken before serving. Excellent recipe, thanks for sharing  -  13 Feb 2012  (Review from Allrecipes USA and Canada)


    This was easy an delicious. I used light butter and fat free half and half to cut back on he fat content. I used a whole pound of pasta and there was plenty of sauce. I found the consistency of the sauce perfect, you just have to cook it until it thickens. Try adding a bit more parmesan if won't thicken, fresh parmesan works best. Not everyone in my family likes the asparagus so I cooked it separately and added it only for those who will east it. Thanks for the recipe!  -  14 Jun 2003  (Review from Allrecipes USA and Canada)