If you adore dishes that feel both indulgent and fresh, you are going to fall head over heels for this Creamy Asiago Chicken Asparagus Pasta Recipe. It perfectly marries tender chicken, crisp-tender roasted asparagus, and al dente linguine all enveloped in a luscious, cheesy Asiago cream sauce. Each bite is a heavenly balance of rich, savory, and lightly bright notes from lemon zest or a hint of red pepper flakes if you like a touch of spice. Whether it’s a midweek dinner or a special occasion, this pasta dazzles with simple ingredients and bold flavors that everyone will adore.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you up for success. Each one contributes meaningfully—the chicken packs protein and meaty texture, the asparagus adds freshness and a pop of color, and the Asiago cheese brings that irresistibly creamy, nutty character to the sauce.
- Chicken breasts: Use boneless, skinless pieces cut into bite-sized chunks for even cooking and comforting texture.
- Asparagus: Fresh and vibrant, trimmed and cut to roast perfectly with a slight crisp edge.
- Garlic: Minced finely to release a mellow but aromatic punch in the sauce.
- Onion: Finely chopped; it creates a savory base that balances the creaminess.
- Linguine pasta: Holds the creamy sauce beautifully with just the right bite when cooked al dente.
- Asiago cheese: Freshly grated for maximum flavor and that signature creamy melt.
- Heavy cream: The secret to silky, rich sauce that coats everything perfectly.
- Unsalted butter: Adds depth and smoothness to the sauce base.
- Parmesan cheese: Optional, but fantastic for an extra layer of cheesy goodness when garnishing.
- Olive oil: For roasting and searing, providing essential moisture and enhancing flavor.
- Salt and freshly ground black pepper: To taste, elevating every element with seasoning.
- Crushed red pepper flakes: Optional but recommended for a subtle kick that wakes up the dish.
- Lemon zest: Optional brightness that cuts through richness and adds a fresh note.
How to Make Creamy Asiago Chicken Asparagus Pasta Recipe
Step 1: Prepare and Roast Asparagus
Start by preheating your oven to 425 degrees Fahrenheit. Toss the asparagus pieces with olive oil, salt, pepper, and half of the Asiago cheese—that layer of cheese roasting onto the asparagus is pure magic. Spread everything out on a parchment-lined baking sheet and roast for 12 to 15 minutes. The result is tender spears with golden, crispy cheesy edges. Once done, let it cool slightly and then chop roughly; this adds beautiful roasted flavor and texture contrasts in the dish.
Step 2: Cook Linguine
While your asparagus is roasting, bring a large pot of salted water to a boil and cook the linguine until it is perfectly al dente. Saving about 4 ounces of the pasta water before draining is a smart move—it’s great for loosening the sauce later if it needs it, ensuring your pasta is luxuriously saucy and never dry.
Step 3: Sear the Chicken
Season chicken pieces generously with salt and pepper. Heat olive oil over medium-high heat in a large skillet, then add the chicken. Searing them until golden and cooked through, roughly 5 to 6 minutes, locks in juices and builds flavor. Transfer the chicken to a plate and keep warm. This step ensures your chicken is tender and flavorful.
Step 4: Build the Sauce Base
In the same skillet used for the chicken, melt the butter over medium heat. Add chopped onion and sauté until soft and translucent. Then add minced garlic and cook briefly until fragrant—this aromatic base is what gives the sauce such depth and richness.
Step 5: Create the Asiago Cream Sauce
Pour in the heavy cream and stir in the remaining Asiago cheese. Let the sauce simmer gently until the cheese melts and it slightly thickens, about 2 to 3 minutes. If the sauce gets too thick, the reserved pasta water works like a charm to loosen it up without losing creaminess. This creamy Asiago sauce is the heart of the dish, luxurious and satisfying.
Step 6: Combine and Heat Through
Add the cooked linguine, seared chicken, and chopped roasted asparagus back into the skillet with the cream sauce. Toss everything together so that each strand of pasta is coated and the flavors meld beautifully. Adjust seasoning with salt, pepper, and if you like, sprinkle in a bit of lemon zest or crushed red pepper flakes to bring extra brightness or a gentle spice.
Step 7: Plate and Serve
Immediately divide the pasta into bowls while it is still hot. For the final flourish, garnish with extra Asiago or Parmesan cheese. This step transforms the dish into something that looks as inviting as it tastes.
How to Serve Creamy Asiago Chicken Asparagus Pasta Recipe
Garnishes
Sprinkling an extra handful of Asiago or Parmesan cheese right before serving adds an irresistible melty top note. Freshly cracked black pepper and a hint of lemon zest brighten flavors and make the dish pop on the palate. For a splash of color and subtle freshness, finely chopped fresh parsley works beautifully.
Side Dishes
Serve alongside a crisp green salad dressed with a light vinaigrette to balance the richness of the pasta. Garlic bread or a warm baguette is perfect for mopping up every last bit of that creamy Asiago sauce. If you want a vegetable side, something simple like roasted cherry tomatoes or steamed green beans complements the flavors wonderfully without stealing the spotlight.
Creative Ways to Present
For a fun twist, plate the pasta in shallow bowls to showcase the vibrant asparagus and chicken pieces. Or assemble in a cast-iron skillet to bring a rustic charm straight to the table—your guests will love the cozy presentation. Drizzling a little high-quality olive oil on top just before serving adds a glossy finish and richness.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container refrigerated for up to 3 days. The flavors will continue to develop, making for an even tastier reheated meal. Keep cheese garnishes separate if possible to preserve their texture.
Freezing
This Creamy Asiago Chicken Asparagus Pasta Recipe freezes best without the cream sauce mixed in, as cream-based sauces can sometimes change texture after freezing and thawing. Store cooked chicken, asparagus, and pasta separately, then thaw overnight and prepare a fresh cream sauce when ready to enjoy again.
Reheating
Gently warm leftovers over low heat in a skillet, adding a splash of milk or cream to rejuvenate the sauce’s creaminess. Microwaving works too, but stir halfway through to heat evenly and prevent separation. Adding fresh Asiago or Parmesan before serving refreshes that cheesy magic.
FAQs
Can I use another type of pasta?
Absolutely! While linguine is perfect for this recipe, you can swap in fettuccine, penne, or even farfalle to mix things up. Just make sure to adjust cooking times accordingly to keep your pasta al dente.
Is Asiago cheese the same as Parmesan?
Though similar in being Italian hard cheeses, Asiago has a nuttier, creamier profile and melts more smoothly, making it ideal for sauces. Parmesan is sharper and drier, fantastic as a garnish or in combination with Asiago.
Can this recipe be made dairy-free?
To make this dairy-free, substitute heavy cream with coconut cream or a cashew cream sauce and use dairy-free cheese alternatives. Keep in mind the flavor and texture will be different, but still delicious.
What if I don’t have asparagus?
No worries—green beans, broccoli florets, or snap peas all make great substitutes for asparagus and provide a lovely crunch and green freshness.
How spicy is this dish?
The recipe includes optional crushed red pepper flakes, so you control the heat level. Without them, the dish is creamy and mild, perfect for all palates.
Final Thoughts
This Creamy Asiago Chicken Asparagus Pasta Recipe never fails to impress, bringing together comfort and elegance in one simply prepared plate. Its harmony of creamy Asiago sauce, tender chicken, and roasted asparagus will no doubt make it a new favorite in your dinner rotation. I can’t wait for you to try it and savor every delicious forkful with friends and family.
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Creamy Asiago Chicken Asparagus Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Description
This Creamy Asiago Chicken Asparagus Pasta is a delightful blend of tender chicken, roasted asparagus, and linguine tossed in a rich Asiago cheese cream sauce. Roasting the asparagus with Asiago cheese adds a crispy, golden texture that enhances the dish’s flavor. Perfect for a wholesome and indulgent weeknight meal, it comes together in about 40 minutes, offering a comforting combination of savory, creamy, and slightly tangy notes.
Ingredients
Chicken and Vegetables
- 2 large boneless, skinless chicken breasts (14 oz), cut into bite-sized pieces
- 1 bunch asparagus (about 10 oz), trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 small onion, finely chopped
Pasta and Cheese
- 12 oz linguine
- 4.2 oz Asiago cheese, freshly grated (divided)
- 3/4 cup heavy cream
- 2 tablespoons grated Parmesan cheese (optional, for garnish)
Oils and Seasonings
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil (divided)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- Zest of 1 lemon (optional)
Instructions
- Prepare and roast asparagus: Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss asparagus pieces with 1 tablespoon olive oil, salt, pepper, and half of the grated Asiago cheese. Spread on the baking sheet and roast for 12–15 minutes until tender and the cheese is golden and crispy. Allow to cool slightly, then roughly chop.
- Cook pasta: Bring a large pot of salted water to a boil. Cook linguine until al dente according to package instructions. Reserve 4 fl oz of pasta water, then drain and set pasta aside.
- Sear chicken: Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes until golden and cooked through. Transfer chicken to a plate.
- Build sauce base: In the same skillet, melt butter over medium heat. Add chopped onion and cook for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Create Asiago cream sauce: Stir in heavy cream and the remaining Asiago cheese. Simmer gently for 2–3 minutes until the cheese melts and the sauce thickens slightly. If the sauce becomes too thick, loosen it by adding some reserved pasta water.
- Combine components: Add the cooked linguine, seared chicken, and roasted asparagus to the skillet. Toss well to combine and heat through. Adjust seasoning with salt, pepper, and optional lemon zest or red pepper flakes to taste.
- Plate and serve: Divide the pasta among serving bowls immediately while hot. Garnish with extra Asiago or Parmesan cheese, if desired.
Notes
- Roasting the asparagus with Asiago cheese adds a crispy and flavorful crust that elevates the dish.
- Reserving pasta water helps adjust the sauce consistency for a perfect creamy texture.
- Optional lemon zest and crushed red pepper flakes add brightness and subtle heat, respectively.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid breaking the sauce.
