Quick Chicken & Asparagus Alfredo

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Need something quick and easy for dinner tonight? Quick Chicken & Asparagus Alfredo is a dish that seems like it should take a while but really is a snap to throw together. Just a few simple ingredients and about 30 minutes gives you a tasty meal for the family.

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If your family is anything like my family, you have activities multiple nights a week. But if you’re anything like I am, you find it’s important to have dinner together. (And important that it didn’t come from a drive thru, and that it includes a vegetable, and that they like the food so it’s not wasted, and that it’s easy and quick because you don’t have all day to prep, and… you get the idea.)

My family loves pasta so this is a solid choice to meet all those criteria. Pasta, protein, veggie, and a creamy sauce to cover it all. (Someday I’ll post a recipe for a homemade sauce, but well, I need to get supper on the table tonight, and I just don’t have time to make one right now! That is for a weekend meal when I can play in my kitchen for hours.)

Ready to know the list of ingredients? Fettuccine, chicken breasts, asparagus, and Alfredo sauce. (Plus a few spices you likely have in your pantry.) That’s it. Plus, the best part is you can really use any veggie your family likes. Broccoli, peas, mushrooms… You know what goes over best with your crowd.

Here’s the hardest part – and it’s actually not difficult at all. Cut the asparagus to the size you prefer. I cut into about 1 inch pieces. (Remember: To cut asparagus, snap off the end of any stalk, letting it bend and break naturally. Then cut the entire bunch at the same place the stalk broke. Guaranteed way to get the best and freshest part of the asparagus in your dish.)

Start your pasta water.

Now, heat just some oil in your large skillet. Add the asparagus and sauté at medium heat for a few minutes until it starts to become tender. Remove from pan.

While the asparagus is cooking, slice or dice chicken breasts into the size you prefer. The smaller the pieces, the quicker they cook. I prefer to slice similarly to fajita chicken, but you do you.

Salt and pepper your chicken and start cooking over medium heat (in the same pan you just took the asparagus out of – no need for extra dishes). When it’s cooked through, add the asparagus back into the pan.

Don’t forget to put the pasta in the boiling water!

Use seasoned salt to add a bit of extra flavor to the chicken and asparagus. If your family likes spice, add a dash of crushed red pepper flakes. Then pour in Alfredo sauce. Stir. Cover your skillet and let the dish get hot and bubbly while the asparagus softens a bit more. (I like mine crisper, and my husband likes it softer. I shoot for a happy medium.)

Once pasta is al dente and everything is hot, serve it up! Put some pasta in a bowl, top with the chicken and asparagus and sauce, and if you’re feeling extra fancy, add some Parmesan. There’s dinner!

Now the race to eating, cleaning up, and getting to your next thing is on. Hurry!