Creamy Asiago Chicken Asparagus (Printable Version)

Tender chicken and crispy Asiago asparagus combined with linguine in a rich, creamy sauce for a flavorful dinner.

# 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 asparagus (about 10.6 oz), 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

# Directions:

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 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 and cook for 30 seconds. Sprinkle in flour, stir for 1 minute, then slowly pour in cream and 2.7 fl oz reserved pasta water while whisking constantly.
05 - Reduce heat to low. Stir in 2.8 oz Asiago cheese until melted and sauce is smooth. Add additional pasta water if needed to reach desired consistency.
06 - Return chicken to the pan, add cooked linguine, and toss to coat in the sauce. Fold in roasted asparagus until evenly distributed.
07 - Transfer to serving dishes immediately. Garnish with fresh parsley and extra Asiago cheese if desired.

# Expert Hints:

01 -
  • The roasted asparagus gets this impossible crispy-tender texture with Asiago that tastes like restaurant-quality without the fuss.
  • Rich cream sauce that comes together in under five minutes, no complicated reductions or stress involved.
  • Genuinely impressive enough to cook for people you want to impress, casual enough to make on a weeknight.
02 -
  • The pasta water starch is what makes this sauce cling to the linguine instead of sliding off—it's not optional, it's essential.
  • Cook your chicken in smaller pieces instead of whole breasts because they brown faster and cook through without drying out at the edges.
03 -
  • Deglaze the pan with a splash of dry white wine after cooking the chicken—it adds a brightness that cream needs to feel balanced instead of heavy.
  • Chicken thighs work instead of breasts if you want something more forgiving and juicy, though the cooking time stays the same.
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