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
Scale
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.
