Creamy Asiago Chicken Asparagus Pasta (Printable Version)

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

# What You’ll Need:

→ Proteins

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

→ Pasta

02 - 12.3 ounces linguine

→ Vegetables

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

→ Dairy & Cheese

06 - 4.2 ounces Asiago cheese, grated (divided: 2.8 ounces for pasta, 1.4 ounces for asparagus)
07 - 6.8 fluid ounces heavy cream
08 - 1 ounce 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 and line a baking sheet with parchment paper. Toss asparagus pieces with 1 tablespoon olive oil, salt, pepper, and 1.4 ounces 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 fluid ounces 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 to create a roux. Slowly pour in heavy cream and 2.7 fluid ounces reserved pasta water, whisking constantly to prevent lumps.
06 - Reduce heat to low and stir in 2.8 ounces Asiago cheese until completely melted and sauce is smooth. Add additional pasta water as needed to reach desired consistency.
07 - Return seared chicken to the pan, add cooked linguine, and toss thoroughly to coat in the cream sauce. Gently fold in roasted asparagus until evenly distributed.
08 - Transfer to serving plates immediately while hot. Garnish with fresh chopped parsley and additional grated Asiago or Parmesan cheese if desired.

# Expert Tips:

01 -
  • The roasted Asiago asparagus adds a crispy, unexpected texture that makes this feel more refined than it actually is.
  • It comes together in under 45 minutes, which means you can have company-worthy dinner on a regular weeknight.
  • That creamy sauce coats every strand of linguine so generously that even the pickiest eaters at your table will ask for seconds.
02 -
  • Reserve that pasta water before you drain the pasta, because it's what saves your sauce if it gets too thick, and there's no fix if you forget.
  • Whisking constantly when you add the cream prevents lumps, and a lumpy sauce is honestly sadder than oversalting something.
  • Don't skip the roasting step for the asparagus, because boiled asparagus in a creamy pasta dish tastes like regret, but roasted asparagus feels intentional.
03 -
  • If you want extra depth, deglaze your skillet with a splash of dry white wine right after you remove the chicken, letting it reduce by half before you add the cream.
  • Asiago can sometimes be hard to find, but Parmesan works beautifully as a substitute and actually adds a sharper edge that some people prefer.
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