Creamy Asiago Chicken Asparagus Pasta (Printable Version)

Tender chicken and crispy asparagus in a rich, cheesy cream sauce over linguine.

# 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

# How to Prepare:

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 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.
06 - 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.
07 - Return chicken to the pan, add cooked linguine, and toss to coat in the sauce. Fold in roasted asparagus.
08 - Serve immediately, garnished with parsley and extra Asiago if desired.

# Expert Suggestions:

01 -
  • It looks impressive: The golden asparagus and creamy sauce make this feel fancier than the 45 minutes it actually takes.
  • Minimal cleanup: One skillet does most of the work, and you'll have dinner on the table without feeling like you've destroyed the kitchen.
  • The texture contrast: Crispy roasted asparagus against creamy sauce is the kind of detail that makes people ask for your recipe.
02 -
  • Reserve your pasta water before draining: I learned this the hard way when my sauce came out too thick—that starchy water is liquid gold for adjusting consistency, so pour off about 120 ml before the pasta hits the colander.
  • Don't overcook the chicken: Bite-sized pieces cook faster than you think, and overcooked chicken will never become tender again no matter what sauce it's swimming in.
03 -
  • Taste and adjust as you go: Every stove cooks differently and every cream has a slightly different fat content, so season in layers and trust your palate over any recipe.
  • The pan is your best tool: Don't wash it between cooking the chicken and making the sauce—those browned bits stuck to the bottom are flavor waiting to be incorporated into the cream.
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