Creamy Asiago Chicken Asparagus Pasta (Printable)

Tender chicken and crispy roasted asparagus in a rich Asiago cream sauce with linguine.

# What you 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)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss asparagus pieces with 1 tablespoon olive oil, salt, pepper, and 2.1 oz of grated Asiago cheese. Spread on 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 2.1 oz 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.

# Expert tips:

01 -
  • The Asiago gets nutty and crisp on the asparagus while the cream sauce keeps everything luxuriously tender, so you get texture in every bite.
  • It comes together in about 40 minutes, which means you can have an elegant dinner ready before you've finished a glass of wine.
  • Spring vegetables feel fancy here, but they're just doing what they do best, and the cheese makes everyone think you've been cooking all day.
02 -
  • Don't skip roasting the asparagus separately—boiling it with everything else turns it mushy and dilutes the Asiago flavor that makes this dish special.
  • Fresh grated Asiago melts smoothly into the cream, while pre-shredded versions clump because of the anti-caking powder; this difference is noticeable and worth the extra two minutes with a box grater.
  • Reserve that pasta water before you drain, because the starch is what transforms the cream into a sauce that actually coats the linguine instead of sitting pooled at the bottom of the bowl.
03 -
  • Cook the pasta one minute under the package recommendation so it's still slightly firm when it hits the pan with the sauce; it finishes cooking in the residual heat and never becomes mushy.
  • Taste the sauce before you add the pasta and adjust the seasoning then, because the pasta and cream will mute the flavors slightly, and you want room to correct it.
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