Chicken Asparagus Pasta with Cream Sauce recipe

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⅓ cup corn oil
4 skinless, boneless chicken breast halves, cubed
4 cloves garlic, minced
½ cup white wine
1 cup heavy whipping cream
4 Roma tomatoes, chopped
1 teaspoon salt
ground black pepper to taste
1 (16 ounce) package fresh linguini pasta
1 pound fresh asparagus, sliced
½ cup freshly grated Parmesan cheese

Nutrition Info

493.6 calories
carbohydrate: 42 g
cholesterol: 125.6 mg
fat: 24 g
fiber: 4.6 g
protein: 25.4 g
saturatedFat: 9.4 g
servingSize: -
sodium: 431.1 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -


  1. Heat corn oil in a skillet over medium heat. Cook and stir chicken and garlic until chicken is no longer pink in the center and juices run clear, 4 to 6 minutes. Transfer chicken to a plate.

  2. Pour wine in the same skillet and simmer, about 2 minutes.

  3. Stir cream into simmering wine, reduce heat and simmer until large bubbles appear, 2 to 4 minutes.

  4. Cook and stir chicken, tomatoes, salt, and black pepper into cream mixture until all ingredients are warmed, 2 minutes.

  5. Bring a large pot of lightly salted water to a boil. Stir in pasta and asparagus, cook until pasta floats to the top, about 3 minutes. Drain.

  6. Toss pasta and asparagus together with chicken and cream sauce. Top with Parmesan cheese.

Recipe Yield

8 servings

Recipe Note

This is a pasta dish with a decadent wine sauce that is sure to please even the pickiest of eaters! If you are not fond of asparagus, substitute with 1 cup mushrooms or just leave them out.

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