Creamy Asiago Chicken Asparagus Pasta (Printable)

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

# Components:

→ 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 tbsp olive oil
10 - 1 tbsp all-purpose flour
11 - Salt and freshly ground black pepper to taste

→ Garnish

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

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss asparagus pieces with 1 tbsp 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 tbsp olive oil and butter over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
04 - In the same skillet, add onion and sauté for 2 minutes until soft. Add minced garlic and cook for 30 seconds.
05 - Sprinkle in flour and stir for 1 minute to create a roux base.
06 - Slowly pour in heavy cream and 2.7 fl oz reserved pasta water while whisking constantly to prevent lumps.
07 - Reduce heat to low. Stir in 2.8 oz Asiago cheese until melted and sauce is smooth. Add additional pasta water if needed to achieve desired consistency.
08 - Return cooked chicken to the pan, add cooked linguine, and toss thoroughly to coat in the sauce. Fold in roasted asparagus gently.
09 - Transfer to serving plates immediately while hot. Garnish with fresh chopped parsley and additional Asiago cheese if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel less like a chore and more like a small celebration.
  • The roasted Asiago-crusted asparagus is the unexpected star—crispy outside, tender inside, and utterly craveable.
  • One skillet means less cleanup, which honestly is half the battle when you're tired but hungry.
02 -
  • Don't walk away while the cream is going in—constant whisking is what stands between silky sauce and a lumpy mess that tastes like disappointment.
  • Pasta water is your friend; it's starchy and helps the sauce cling to the noodles, so keep it close and add it gradually rather than all at once.
03 -
  • A splash of dry white wine deglazed into the pan after removing the chicken adds brightness that cuts through the richness—treat it like an optional luxury upgrade.
  • If Asiago isn't available, Parmesan works in a pinch, though it's a touch sharper and less creamy, so you might need a touch more cream to balance it.
Return