Chicken Fettuccine with Asparagus & Peas

Chicken Fettuccine with Asparagus & Peas

Chicken Fettuccine with Asparagus & Peas

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This pasta dish was delicious and so easy!  I purchased the rotisserie chicken on grocery store day, removed the meat and put it in the freezer until I was ready to make this dish.  Delicious!  I’ll definitely be making it again.


  • 2 tablespoons olive oil
  • 1 (1-pound) bunch fresh asparagus, trimmed & chopped
  • 3 cloves garlic, sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 (15-ounce) jar Alfredo sauce (1)
  • 1 cup shredded Parmesan Cheese
  • ½ cup water
  • 3-1/2 cups shredded rotisserie chicken
  • 1 cup frozen peas, thawed
  • ½ (16-ounce) package fettuccine, cooked according to package directions (2)
  • Garnish:  shaved Parmesan cheese, chopped fresh parsley


In a large skillet, heat olive oil over medium-high heat.  Add asparagus and next 3 ingredients.  Cook, stirring frequently, for 5 minutes or until tender.  Add Alfredo sauce, cheese and ½ cup water.  Bring to a boil, reduce heat and simmer for 10 minutes or until slightly thickened.  Stir in chicken and peas.  Add pasta, stirring to combine.  Garnish with Parmesan and parsley, if desired.

Makes 4 servings.


(1)     If you want to make it yourself, you can find a recipe here.

(2)     I used linguini instead of fettuccine.  I don’t have good luck cooking fettuccine.

(3)     You could easily omit the vegetables if you wanted to or just use one of the two.  If you prefer a different vegetable, like broccoli, that would work, too.

from Cooking with Paula Deen Magazine, March/April 2014

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Born in Kentucky, I am a wife and mom to 1 son and 2 daughters . I have an ink pen obsession, as well as a love for all things planner. I have been married for 10 years to my high school crush. I am a member of the church of Jesus Christ of Latter Day Saints.

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