Chicken and Asparagus Spaghetti Bake is wonderful for family meals. Chicken, asparagus, pasta and a creamy rich Alfredo sauce……sounds heavenly to me. Alfredo is one of my personal favorites. It is one of those sauces that is so versatile and can be used with any pasta, with or without a variety of meats and veggie combinations, and is liked by most people. Plus it has cheese in it and I’m always in for anything cheesy!!
Asparagus is highly nutritious. In fact, it is considered to be one of the most nutritionally balanced plant-derived foods. Asparagus has even been used for medicinal purposes. We can thank the pilgrims for bringing this vegetable to America.
One thing that is a must for me when cooking asparagus – it can’t be cooked to death and become mushy! Mushy asparagus is not good eats in my book. That is why I steer clear of the canned version. I love grilled asparagus! That is my preferred way to eat it although sauteed, such as in this dish, is delicious too.
Okay, let’s get cooking y’all!
- 1 lb Spaghetti Pasta
- 1 tbs Olive Oil
- 1 Bundle of Fresh Asparagus (usually 1 pound), cut into pieces
- 1 Onion, diced
- 1.5-2 lbs Boneless Chicken Breast, cut into cubes 🐔
- 1 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Garlic Powder
- 1/2 tsp Italian Seasoning
- 3 c Prepared Alfredo Sauce
- 1 c Shredded Italian Blend Cheese