Description
A creamy and hearty dish combining tender chicken, fresh asparagus, and rich Alfredo sauce baked to perfection.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cubed
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 12 oz fettuccine pasta
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Cook fettuccine according to package instructions. Drain and set aside.
- Heat olive oil in a pan over medium heat. Add chicken, garlic powder, oregano, salt, and pepper. Cook until chicken is no longer pink.
- Add asparagus to the pan and cook for 3-4 minutes until tender-crisp.
- In a large bowl, combine cooked pasta, chicken, asparagus, and Alfredo sauce. Mix well.
- Transfer the mixture to a baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use fresh asparagus for best texture.
- Substitute broccoli if asparagus is unavailable.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: asparagus, chicken, Alfredo, pasta, bake, Italian