Creamy Asiago Chicken Asparagus Pasta (Printable)

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

# Components:

→ Meats

01 - 2 large boneless, skinless chicken breasts (14 oz), cut into bite-sized pieces

→ Vegetables

02 - 1 bunch asparagus (about 10 oz), trimmed and cut into 2-inch pieces
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped

→ Pasta

05 - 12 oz linguine

→ Dairy & Cheese

06 - 4.2 oz Asiago cheese, freshly grated (divided)
07 - 3/4 cup heavy cream
08 - 1 tablespoon unsalted butter
09 - 2 tablespoons grated Parmesan cheese (optional, for garnish)

→ Pantry & Spices

10 - 2 tablespoons olive oil
11 - Salt and freshly ground black pepper, to taste
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - Zest of 1 lemon (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss asparagus pieces with 1 tablespoon olive oil, salt, pepper, and half of the grated Asiago cheese. Spread on the prepared baking sheet and roast for 12–15 minutes until tender with golden, crispy cheese. Cool slightly, then roughly chop.
02 - Cook linguine in a large pot of salted boiling water until al dente. Reserve 4 fl oz of pasta water, then drain and set aside.
03 - Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, approximately 5–6 minutes. Transfer to a plate.
04 - In the same skillet, melt butter over medium heat. Add onion and cook until softened, 2–3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
05 - Stir in heavy cream and remaining Asiago cheese. Simmer gently until cheese melts and sauce thickens slightly, 2–3 minutes. If sauce is too thick, stir in a bit of reserved pasta water.
06 - Add cooked linguine, seared chicken, and chopped roasted asparagus to the skillet. Toss to combine and heat through. Adjust seasoning with salt, pepper, and lemon zest or red pepper flakes as desired.
07 - Divide pasta among serving bowls immediately while hot. Garnish with extra Asiago or Parmesan cheese.

# Expert Advice:

01 -
  • The roasted asparagus stays crispy even after tossing, giving you texture in every bite instead of the usual mushy vegetable pasta situation.
  • Asiago has this nutty, slightly tangy personality that makes the cream sauce taste more sophisticated without requiring any fancy techniques.
  • The whole thing comes together in 40 minutes, making it elegant enough for guests but easy enough for a Tuesday night when you're tired.
02 -
  • Don't stir the roasted asparagus too much when you combine everything or the crispy cheese coating will fall off into the sauce—fold it in gently at the end so it stays textured.
  • If your sauce breaks or looks grainy, it usually means the heat was too high when you melted the cheese; low and slow is the only way to keep Asiago smooth and creamy.
03 -
  • Reserve your pasta water before draining—that starchy liquid is the difference between a sauce that clings to the noodles and one that pools at the bottom of the bowl.
  • Grate your cheese fresh from a wedge instead of using pre-shredded; it melts smoother and tastes noticeably better in cream sauces.
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