Mascarpone Chicken Fettuccine

With Asparagus, Toasted Walnuts, and Parmesan

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This fettuccine is enveloped in a creamy sauce of Mascarpone and Parmesan cheeses and crowned with sautéed chicken, asparagus, and a touch of lemon. An easier and lighter take on fettuccine alfredo, this dreamy dish, sprinkled with buttery toasted walnuts, will have you wishing every night was a lazy summer night.

In Your Box (serves 2)

  • 6 oz. Asparagus
  • 1 Lemon
  • Info
    1 oz. Grated Parmesan Cheese
  • Info
    1 oz. Walnuts
  • 2 Boneless Skinless Chicken Breasts
  • Info
    ½ cup Mascarpone Cheese
  • Info
    5 oz. Fettuccine Pasta

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

  • 1

    Start Chopping

    First put a pot of salted water on to boil for the pasta. Then dice the chicken into cubes about ½ inch big. Chop the asparagus into one inch long pieces.

  • 2

    Cook the Chicken

    Heat the olive oil in a skillet over medium heat. Add the chicken, and squeeze the juice from ¼ of the lemon over. Sprinkle with the salt and pepper. Cook the chicken until lightly browned, flipping the chicken after about 3 minutes. The chicken should be cooked after 5-6 minutes. Remove from the skillet, cover and set aside.

  • 3

    Boil the Fettuccine

    Once the water is boiling, add the pasta. The pasta may stick out of the water at first, but after a minute or so you should be able to push the fettuccini into the pot. After 7 minutes, add asparagus to the water. Cook for another 3-4 minutes. At this point the pasta should be al dente. Remove ½ cup water from the pot, then drain the pasta and asparagus.

  • 4

    Prepare the Sauce

    Using the same skillet you used to cook the chicken, combine the Mascarpone, the Parmesan (reserve a little for garnish), and the ½ cup of reserved pasta water, stir together over medium heat until just bubbling.

  • 5

    Toast the Walnuts

    Chop the walnuts in to small pieces. In a small, dry skillet over high heat, toast the walnut pieces for about 4 minutes over high heat, or until they smell roasted and begin to brown. Remove from heat to prevent burning.

  • 6

    Plate the Dish

    Add the chicken, pasta, and asparagus. Stir together, and let simmer for 2 minutes. Salt and pepper to taste, and sprinkle the walnuts on top of the pasta, as desired. Enjoy!

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