Creamy Asiago Chicken & Asparagus Pasta (Printable Version)

Tender chicken and crispy roasted asparagus in a rich Asiago cream sauce with linguine.

# What You’ll Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 12.3 oz), cut into bite-sized pieces

→ Pasta

02 - 12.3 oz linguine

→ Vegetables

03 - 1 bunch asparagus (about 10.6 oz), woody ends trimmed, cut into 2 inch pieces
04 - 3 cloves garlic, minced
05 - 1 small onion, finely chopped

→ Dairy & Cheese

06 - 4.2 oz Asiago cheese, grated (divided: 2.8 oz for pasta, 1.4 oz for asparagus)
07 - 6.8 fl oz heavy cream
08 - 1 oz unsalted butter

→ Pantry

09 - 2 tablespoons olive oil
10 - 1 tablespoon all-purpose flour
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Fresh parsley, chopped
13 - Extra grated Asiago or Parmesan cheese

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss asparagus pieces with 1 tablespoon olive oil, salt, pepper, and 1.4 oz Asiago cheese. Spread on baking sheet and roast for 10–12 minutes until tender and golden at the edges.
02 - Cook linguine in a large pot of salted boiling water until al dente. Reserve 4 fl oz pasta water, then drain and set aside.
03 - In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5–6 minutes until golden and cooked through. Remove chicken and set aside.
04 - In the same skillet, add chopped onion and sauté for 2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
05 - Sprinkle flour into the skillet and stir for 1 minute. Slowly pour in heavy cream and 2.7 fl oz reserved pasta water, whisking constantly to prevent lumps.
06 - Reduce heat to low. Stir in 2.8 oz Asiago cheese until completely melted and sauce is smooth. Add additional pasta water if needed to achieve desired consistency.
07 - Return cooked chicken to the pan, add cooked linguine, and toss thoroughly to coat in the cream sauce. Fold in roasted asparagus pieces gently.
08 - Transfer to serving plates immediately while hot. Garnish with fresh chopped parsley and additional grated Asiago or Parmesan cheese as desired.

# Additional Tips::

01 -
  • The Asiago crisps up on the asparagus in the oven, creating little pockets of nutty, salty flavor that melt into the creamy sauce.
  • Everything comes together in under an hour, but it tastes like you spent all afternoon in the kitchen.
  • It's rich enough to feel indulgent but still has that fresh spring vegetable brightness.
02 -
  • Don't dump all the cream in at once or it can break and turn grainy. Pour it slowly while whisking and you'll get a silky sauce every time.
  • If your asparagus pieces are fat, add a minute or two to the roasting time. Thin stalks can burn fast, so keep an eye on them.
  • Always reserve more pasta water than you think you need. I've run out mid-toss more times than I'd like to admit.
03 -
  • Use a large skillet so the pasta has room to toss without clumping. A crowded pan means uneven coating.
  • Grate your own Asiago instead of buying pre-shredded. It melts smoother and tastes fresher.
  • Taste the sauce before adding the pasta. It should be a little saltier than you think because the noodles will absorb some of that seasoning.
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