Creamy Asiago Chicken Asparagus Pasta (Print Version)

Tender chicken pieces and crispy roasted asparagus coated in aged Asiago, all tossed with al dente linguine in a rich garlic cream sauce.

# What You'll Need:

→ 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 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

# Cooking Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - 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.
03 - Cook linguine in a large pot of salted boiling water until al dente. Reserve 4 fl oz pasta water, then drain and set aside.
04 - 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.
05 - In the same skillet, add onion and sauté for 2 minutes until soft. Add garlic and cook for 30 seconds.
06 - Sprinkle in flour and stir for 1 minute. Slowly pour in cream and 2.7 fl oz reserved pasta water, whisking constantly.
07 - 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.
08 - Return chicken to the pan, add cooked linguine, and toss to coat in the sauce. Fold in roasted asparagus.
09 - Serve immediately, garnished with parsley and extra Asiago if desired.

# Expert Advice:

01 -
  • The Asiago cheese does double duty, crisping the asparagus in the oven while enriching the sauce, which feels like a small kitchen win.
  • It comes together in 45 minutes but tastes like you've been simmering something for hours.
02 -
  • Reserve your pasta water before draining or you'll be standing there with an empty pot wondering why your sauce is breaking, a mistake I learned the hard way.
  • Whisk constantly when adding the cream to the flour mixture, because even one second of distraction lets lumps form that no amount of stirring can fix later.
03 -
  • Brown your chicken properly before removing it, resisting the urge to move it around too much, because those golden bits that stick to the pan are flavor you'll stir into the sauce.
  • If you want to deglaze with white wine after the chicken comes out, do it before adding the cream, and let the wine reduce until it's almost evaporated so the acidity mellows and integrates.
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