Creamy Asiago Chicken & Asparagus Pasta (Print Version)

Tender chicken and crispy Asiago-roasted asparagus meet in a rich, creamy sauce coating perfectly cooked linguine.

# Ingredient List:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 12 oz), cut into bite-sized pieces

→ Pasta

02 - 12 oz linguine

→ Vegetables

03 - 1 bunch asparagus (about 10.5 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 - 3/4 cup heavy cream
08 - 2 tablespoons 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

# How to Make:

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 to 12 minutes until tender and golden at the edges.
02 - Cook linguine in a large pot of salted boiling water until al dente. Reserve 1/2 cup 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 to 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.
05 - Sprinkle flour into the skillet and stir for 1 minute. Slowly pour in heavy cream and 1/3 cup reserved pasta water while whisking constantly to prevent lumps.
06 - Reduce heat to low. Stir in 2.8 oz Asiago cheese until melted and sauce is smooth. Add additional pasta water if needed to reach desired consistency.
07 - Return cooked chicken to the pan, add cooked linguine, and toss to coat evenly in the sauce. Fold in roasted asparagus gently.
08 - Transfer to serving plates immediately and garnish with fresh parsley and additional Asiago cheese if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, but tastes like you've been cooking all afternoon.
  • Asiago cheese has this subtle nuttiness that makes the whole dish feel more sophisticated than it actually is.
  • The roasted asparagus adds texture and keeps things from feeling too heavy, even with the cream sauce.
02 -
  • The pasta water is essential—don't skip reserving it. It has starch that helps the sauce cling to the noodles and prevents everything from breaking apart.
  • Add the cream slowly while whisking, or you'll end up with lumpy sauce. There's no shame in using a whisk for 30 seconds; it's the difference between silky and grainy.
03 -
  • Taste the sauce before adding the pasta—it's easier to adjust seasoning when everything isn't combined yet, and you might find it needs more salt than you'd expect.
  • The pan stays warm long after you stop cooking, so remove it from heat when the sauce is just slightly looser than you want it. It'll thicken slightly as it sits.
Go Back