# What you 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 - 3/4 cup 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 (optional)
13 - Extra grated Asiago or Parmesan (optional)
# Directions:
01 - Preheat oven to 425°F and 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 1/2 cup 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 minced garlic and cook for 30 seconds.
05 - Sprinkle in flour and stir for 1 minute. Slowly pour in cream and 1/3 cup reserved pasta water while whisking constantly to prevent lumps.
06 - Reduce heat to low. Stir in 2.8 oz Asiago cheese until melted and sauce is smooth. Add more pasta water if needed to achieve desired consistency.
07 - Return cooked chicken to the pan, add cooked linguine, and toss to coat in the sauce. Fold in roasted asparagus gently.
08 - Plate immediately and garnish with fresh chopped parsley and extra grated Asiago cheese if desired.
