- 12 oz. uncooked fettuccine
- 2 tablespoons extra-virgin olive oil
- ⅓ cup finely chopped shallot
- 1-2 tablespoons finely chopped garlic, to taste
- ¼ teaspoon crushed red pepper
- 1 tablespoon coarse-grained Dijon mustard
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- 2-3 cups chicken broth, depending on how thirsty your pasta is … add more as needed
- 10 ounces fresh asparagus, trimmed and cut into 2- to 3-inch pieces
- 1 lb. chopped cooked chicken - rotisserie chicken works great
- ⅓ cup heavy whipping cream
- ⅓ grated parmesan cheese
- 1 teaspoon lemon zest
- 3 tablespoons freshly squeezed lemon juice
Cook the pasta according the package instructions; drain and keep warm as needed.
Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering. Add the shallot; cook - stirring often - until softened, 2 to 3 minutes. Add the garlic, crushed red pepper, mustard, black pepper, kosher salt, and smoked paprika; cook - stirring constantly - until fragrant, about 30 seconds.
Stir in the broth; bring to a simmer over medium-high, stirring often. Stir in the asparagus, chicken, heavy cream, parmesan, and lemon zest and juice. Add the drained pasta and bring the mixture to a simmer over medium heat and gently simmer until the pasta is fully tender and the cheese is fully melted. Serve warm.
- Yields: 4-6 servings
- Preparation Time: 20-25 minutes
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