Chicken and Asparagus Fettuccine Recipe

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain and transfer to a large bowl.

In a large saucepan over medium heat combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder black pepper and cayenne pepper. Stir in Parmesan cheese and chicken and heat through.

Pour sauce over pasta and asparagus and toss to coat.