Creamy Asiago Chicken Asparagus Pasta

Experience the perfect blend of comfort and freshness with this Creamy Asiago Chicken & Asparagus Pasta. This dish elevates a simple weeknight meal into something special by pairing tender, pan-seared chicken with the vibrant crunch of roasted asparagus. The highlight is a velvety Asiago cheese sauce that clings beautifully to every strand of linguine, creating a rich and satisfying meal that celebrates the flavors of spring.

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The secret to the depth of flavor in this recipe lies in the preparation of the asparagus. Instead of simply steaming or sautéing them, roasting the spears with a portion of the freshly grated Asiago cheese creates a savory, nutty crust that adds incredible texture and complexity to the final dish.

Ingredients

• Meats: 2 large boneless, skinless chicken breasts (about 400 g), cut into bite-sized pieces
• Vegetables: 1 bunch (about 300 g) asparagus, trimmed and cut into 2-inch pieces; 2 cloves garlic, minced; 1 small onion, finely chopped
• Pasta: 350 g linguine
• Dairy & Cheese: 120 g Asiago cheese, freshly grated (divided); 180 ml heavy cream; 1 tablespoon unsalted butter; 2 tablespoons grated Parmesan cheese (optional garnish)
• Pantry & Spices: 2 tablespoons olive oil; Salt and freshly ground black pepper; 1/2 teaspoon crushed red pepper flakes (optional); Zest of 1 lemon (optional)

Instructions

Step 1: Prep and Preheat

Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper to prevent sticking.

Step 2: Roast the Asparagus

Toss the asparagus pieces with 1 tablespoon of olive oil, salt, pepper, and 60 g (half) of the grated Asiago cheese. Spread evenly on the baking sheet and roast for 12–15 minutes until tender and the cheese is golden and crisp. Once cooled slightly, roughly chop the spears.

Step 3: Boil the Pasta

Cook the linguine in a large pot of salted boiling water until al dente. Reserve 120 ml of the pasta water before draining the linguine and setting it aside.

Step 4: Sear the Chicken

Season the chicken pieces with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken for 5–6 minutes until golden and cooked through, then remove to a plate.

Step 5: Sauté Aromatics

In the same skillet, melt the butter over medium heat. Add the onion and cook for 2–3 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.

Step 6: Prepare the Sauce

Stir in the heavy cream and the remaining 60 g of Asiago cheese. Simmer gently for 2–3 minutes until the cheese melts and the sauce thickens. If the sauce becomes too thick, stir in some of the reserved pasta water.

Step 7: Combine Ingredients

Add the cooked linguine, seared chicken, and roasted asparagus to the skillet. Toss everything together to combine and heat through. Adjust the seasoning with salt, pepper, and optional lemon zest or red pepper flakes.

Step 8: Garnish and Serve

Serve the pasta immediately, garnished with extra Asiago or Parmesan cheese.

Zusatztipps für die Zubereitung

To ensure the best results, always use freshly grated Asiago rather than pre-shredded varieties, as it melts much smoother into the sauce. Don't forget to reserve your pasta water; its starchiness is the key to achieving a silky consistency if your cream sauce thickens too quickly.

Varianten und Anpassungen

For a lighter alternative, you can substitute the heavy cream with half-and-half. If you want to increase the vegetable content, this dish works wonderfully with the addition of sweet peas or fresh baby spinach folded in at the very end.

Serviervorschläge

This pasta is best enjoyed immediately while the sauce is at its creamiest. It pairs beautifully with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, which cuts through the richness of the Asiago cheese.

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Whether you're hosting a dinner party or looking for a comforting family meal, this Creamy Asiago Chicken & Asparagus Pasta is sure to be a recurring favorite in your kitchen. Enjoy the balance of rich cheese, savory chicken, and fresh greens in every bite!

Recipe FAQs

→ Can I use a different type of pasta?

Yes, fettuccine, penne, or gemelli work well. The cream sauce coats shorter pasta shapes beautifully and holds up nicely with the chicken and asparagus pieces.

→ What can I substitute for Asiago cheese?

Parmesan, Romano, or aged Gouda make excellent substitutes. Each brings a slightly different flavor profile while maintaining the salty, nutty essence that makes this dish satisfying.

→ How do I prevent the sauce from separating?

Keep the heat at medium-low when adding cream and cheese, stirring constantly. Avoid boiling vigorously. If the sauce becomes too thick, gradually add small amounts of the reserved pasta water.

→ Can I make this lighter?

Substitute half-and-half or whole milk for the heavy cream. The sauce will be less rich but still creamy. You can also increase the asparagus ratio or add peas and spinach for more vegetables.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to restore the sauce's consistency. The pasta may absorb more liquid as it sits.

→ Can I use fresh asparagus instead of roasting it?

You can sauté the asparagus pieces with the onions for 4-5 minutes until tender-crisp. However, roasting develops a sweeter, nuttier flavor and creates a lovely crispy cheese topping that adds texture to the dish.