Chicken and asparagus pasta

    40 min

    A rich, creamy and very delicious way to use up leftover roast chicken. Serve as a starter or balance things out with a crisp green salad.

    112 people made this

    Serves: 6 

    • 325g tagliatelle or fettuccine pasta
    • 270g fresh asparagus, cut into 2cm pieces
    • 110g butter
    • 475ml single cream
    • 1/4 teaspoon garlic granules
    • 1/4 teaspoon ground black pepper
    • 1 pinch cayenne pepper
    • 60g grated Parmesan cheese
    • 225g cooked chicken - cut into bite size pieces

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

    1. Bring a large pot of lightly salted water to the boil. Add tagliatelle or fettuccine, and cook for 8 to 10 minutes, or until cooked to your liking. 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 it has thickened slightly. Season with garlic, black pepper and cayenne pepper. Stir in grated Parmesan cheese and cooked chicken; heat through.
    3. Pour sauce over pasta and asparagus; toss to coat.

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    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 US | 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 US | 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 US | Canada)