This chicken and asparagus alfredo recipe is sure to become a family favorite. You know I’m always looking for something quick and easy to make for dinner and this dish is both. Alfredo sauce is very high on my list of favorite foods and the same goes for Nash. He and I both enjoy our fair share of pasta, bread and potatoes except when I’m eating “Keto”. I usually substitute zoodles for pasta for myself and then make Nash pasta to go with his. I figure we all shouldn’t have to suffer, lol.
Not only is this dish quick and easy, it’s also very versatile. You can substitute the asparagus with other vegetables such as cauliflower, broccoli, fresh green beans or brussel sprouts. Another good option would be to have two different vegetables with the chicken. I probably wouldn’t do that if I was serving over zoodles but it would be perfect if serving over pasta.
Start by seasoning both sides of chicken with salt and pepper. Next place butter, asparagus, and diced chicken into a large saucepan. Cook over medium heat with lid for 5-6 minutes.
Remove lid, stir and continue to cook for another 5-6 minutes or until the asparagus has reached your desired tenderness.
Next pour in RAO’S Homemade Alfredo Sauce.
RAO’S Homemade sauces are my go to for delicious, low carb sauces. This Alfredo sauce only has 2 grams of carbs per serving.
Stir sauce in until everything is well coated. Replace the lid and continue to cook over medium-low heat.
Garnish with shredded parmesan and fresh parsley.
- 3 tbsp butter (I use Kerigold when I’m doing Keto)
- 1 lb diced chicken
- 1 bunch of asparagus
- 1 jar RAO’S Homemade Alfredo sauce
- Shredded parmesan cheese and parsley for garnish (optional)
- 8 oz pasta of your choice or zoodles (I used the ruffles shaped pasta)
- Salt and Pepper
You may also enjoy this Chicken and Veggie Stir Fry recipe.