Creamy Asiago Chicken & Asparagus Pasta (Printable Version)

Tender chicken, roasted asparagus, and linguine in a rich Asiago cream sauce—comfort food with spring flavors.

# The Ingredients You'll Need:

→ Meats

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

→ Vegetables

02 - 1 bunch (about 10.5 oz) asparagus, trimmed and cut into 2-inch pieces
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped

→ Pasta

05 - 12.3 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)

# Step-by-Step Instructions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss asparagus pieces with 1 tablespoon olive oil, salt, pepper, and half of the grated Asiago cheese. Spread on the prepared baking sheet. Roast for 12–15 minutes until tender and cheese is golden and crisp. Let cool slightly, then roughly chop.
03 - Cook linguine in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
04 - 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, about 5–6 minutes. Remove to a plate.
05 - In the same skillet, melt butter over medium heat. Add onion and cook until softened, 2–3 minutes. Add garlic and cook for 30 seconds until fragrant.
06 - Stir in heavy cream and remaining Asiago cheese. Simmer gently until cheese melts and sauce thickens slightly, 2–3 minutes. If too thick, stir in a bit of reserved pasta water.
07 - Add cooked linguine, 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 if desired.
08 - Serve immediately, garnished with extra Asiago or Parmesan cheese.

# Additional Tips::

01 -
  • The roasted asparagus gets crispy and cheesy, adding texture most creamy pastas lack.
  • Everything comes together in about 40 minutes, but tastes like you spent all afternoon in the kitchen.
  • The Asiago brings a sharpness that keeps the cream sauce from feeling heavy or one-note.
02 -
  • Do not skip reserving the pasta water, it saves a sauce that has thickened too much and helps everything cling together.
  • Let the asparagus cool for a minute before chopping, otherwise the cheese shards will melt into mush instead of staying crispy.
  • If your skillet is not big enough to toss everything together, combine it all in the pasta pot instead.
03 -
  • Use a vegetable peeler to shave extra Asiago over the top just before serving, it looks elegant and adds a hit of sharp flavor.
  • If your asparagus is thick, slice the stalks in half lengthwise before roasting so they cook evenly and get more crispy edges.
  • Toast a handful of pine nuts or slivered almonds and scatter them on top for a little crunch that contrasts with the creamy pasta.
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