Creamy Asiago Chicken Asparagus Pasta (Printer View)

Tender chicken pieces and roasted Asiago-coated asparagus tossed with linguine in a rich, creamy sauce for a comforting meal.

# 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 (about 10.6 oz) asparagus, 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 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

# Method:

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 10–12 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 tablespoon 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 garlic, cook for 30 seconds.
05 - Sprinkle in flour, stir for 1 minute, then slowly pour in cream and 2.7 fl oz reserved pasta water, whisking constantly. Reduce heat to low. Stir in 2.8 oz Asiago cheese until melted and sauce is smooth. Add more pasta water if needed for desired consistency.
06 - Return chicken to the pan, add cooked linguine, and toss to coat in the sauce. Fold in roasted asparagus.
07 - Serve immediately, garnished with parsley and extra Asiago cheese if desired.

# Expert Advice:

01 -
  • The roasted Asiago asparagus adds a crispy, salty contrast that keeps every bite interesting instead of just creamy and soft.
  • It feels fancy enough to serve guests but honest enough that you'll make it on a random Tuesday because everything cooks in one skillet.
  • The sauce comes together in minutes once you understand the rhythm of it, making you feel like you actually know what you're doing in the kitchen.
02 -
  • The pasta water isn't just for emergency thinning, it's essential because the starch actually helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • If your sauce looks broken or separated, stop and whisk in a splash of cold pasta water, which usually brings it back together instead of forcing you to start over.
  • Don't let the asparagus roast too long or it becomes soft and boring, so set a timer and peek at it around the 9-minute mark.
03 -
  • If Asiago seems expensive, remember that a little bit goes a long way in this dish, and the flavor is concentrated and bold, so you're not actually wasting money.
  • The chicken is done when you press it and it feels firm, not when it looks completely white, because carryover cooking happens once it leaves the heat.
  • Make this with turkey thighs instead of chicken for deeper flavor, or go vegetarian and roast mushrooms alongside the asparagus for something completely different.
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