Chicken Alfredo With Mushrooms and Asparagus

Total Time
Prep 0 mins
Cook 35 mins

Adapted from a Sara Moulton episode on This very much reminds me of my favorite meal at a locally well known Italian restaurant. For the Alfredo sauce, I use Alfredo Sauce. (Since trying this, I can't stand the store bought stuff!) I also serve with a side of Sara's Caesar Salad and garlic bread.

Ingredients Nutrition


  1. Heat oil in large, heavy skillet over moderate heat 2 minutes. Add mushrooms, onion, garlic, marjoram, thyme, and pepper and cook, stirring often, until the juice released from the mushrooms evaporates, about 5 minutes.
  2. Add chicken, alfredo sauce, and wine; adjust heat so mixture bubbles gently, then cook, stirring frequently, about 3 minutes.
  3. Add asparagus, cover and cook just until crisp-tender, 2-3 minutes; no longer or asparagus will become mushy.
  4. Serve over hot fettuccini, with fresh grated parmesan on top.


Most Helpful

This was verry good. I used fresh aspargus and caned mushrooms and was delicous. thank you

Leximami October 29, 2007

Very yummy! Easy for a weeknight, too. I think I will use fresh asparagus cuts in the future, but don't plan to change anything else. Great as is. The chef (Beth A.) and this recipe were chosen for Pick A Chef Fall 2007. Excellent choice.

PanNan October 02, 2007

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