This baked chicken and asparagus with mushroom Alfredo sauce is sure to be a hit in any home! The Alfredo is creamy and full of Parmesan cheese. Perfect to go on top of the crispy baked chicken and crunchy asparagus.
This is one of my family’s favorite recipes. I started making it when we were in Germany with no Olive Garden Alfredo anywhere to be found. This Alfredo tastes even better than Olive Garden and I get to sneak in tons of mushrooms, which are my favorite. If you don’t like mushrooms, I promise this is not overpowering. It may change your mind about mushrooms forever. This is also seriously the best way to cook asparagus. It has tons of flavor and crunch! I made these recipes to be enough for 2 people and a toddler so adjust as needed!
You can also cook your chicken and asparagus in the same baking dish to save time!
Baked Breaded Chicken:
2 boneless chicken breast
Salt and pepper
2 bowls, one for the oil and one for the breadcrumbs
Preheat oven to 425
Sprinkle salt and pepper on both sides of chicken
Dip first in olive oil to coat entire breast
and then dip into breadcrumbs
Place chicken in glass baking dish.
Bake for 15 minutes. About halfway through, add asparagus to glass baking dish.
2 tsp of olive oil
2 tsp parmesan cheese
1 tsp garlic salt
Wash asparagus and snap off the ends.
Throw in a bowl and pour on the olive oil so each spear is covered.
Place in glass baking dish, and sprinkle on your garlic salt and parmesan cheese.
Bake for the remaining 10 minutes.
Mushroom Alfredo Sauce:
1 tbsp olive oil
1/4 stick of butter
1/2 tsp minced garlic
1/2 cup sliced mushrooms
1/2 pint of heavy cream
3-4 tbsp parmesan cheese
Melt butter in olive oil in a pan at medium heat until mixed well
Add in the garlic and mushrooms
Cook for 8 minutes, stirring occasionally
Add salt and pepper to season
Slowly pour in the cream and parmesan cheese
Simmer for about 5 minutes, until the sauce has thickened.