Save There's something magical about the combination of tender chicken, perfectly roasted asparagus, and a creamy cheese sauce that creates pure comfort in every bite. This Creamy Asiago Chicken & Asparagus Pasta brings together the earthy flavors of spring asparagus with the rich, nutty notes of Asiago cheese in a dish that feels both sophisticated and homey.
Save The technique of roasting the asparagus with Asiago cheese until it becomes golden and crisp is what sets this pasta dish apart. The slight char on the asparagus brings out its natural sweetness, while the crispy cheese adds a savory depth that perfectly complements the creamy sauce.
Ingredients
- 2 large boneless, skinless chicken breasts (about 400 g), cut into bite-sized pieces
- 1 bunch asparagus (about 300 g), trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 350 g linguine
- 120 g Asiago cheese, freshly grated (divided)
- 180 ml heavy cream
- 1 tablespoon unsalted butter
- 2 tablespoons grated Parmesan cheese (optional, for garnish)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- Zest of 1 lemon (optional)
Instructions
- 1. Prepare the oven and baking sheet
- Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
- 2. Roast the asparagus
- Toss asparagus pieces with 1 tablespoon olive oil, salt, pepper, and half (60 g) of the grated Asiago cheese. Spread on the prepared baking sheet. Roast for 12–15 minutes until tender and cheese is golden and crisp. Let cool slightly, then roughly chop.
- 3. Cook the pasta
- Meanwhile, cook linguine in a large pot of salted boiling water until al dente. Reserve 120 ml pasta water, then drain and set aside.
- 4. Cook the chicken
- While pasta cooks, 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.
- 5. Prepare the sauce base
- 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.
- 6. Make the cream sauce
- Stir in heavy cream and remaining 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.
- 7. Combine and finish the dish
- 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.
- 8. Serve
- Serve immediately, garnished with extra Asiago or Parmesan cheese.
Zusatztipps für die Zubereitung
For the best flavor, try to use freshly grated Asiago rather than pre-packaged grated cheese. The texture and melting quality will make a significant difference in both the roasted asparagus and the cream sauce. When roasting the asparagus, make sure not to overcrowd the baking sheet – this ensures proper browning and crisping of the cheese.
Varianten und Anpassungen
This versatile dish can be adapted in many ways. For a lighter version, substitute half-and-half for the heavy cream. You can add peas or baby spinach for additional vegetables, or swap the chicken for shrimp if you prefer seafood. The dish also works well with other pasta shapes like fettuccine or penne – just adjust the cooking time according to package instructions.
Serviervorschläge
Serve this creamy pasta dish with a simple side salad dressed with lemon vinaigrette to balance the richness of the sauce. For a complete meal, add some crusty garlic bread to soak up every last bit of the delicious sauce. This dish pairs beautifully with a crisp Sauvignon Blanc or Pinot Grigio that can cut through the creaminess and complement the spring vegetable flavors.
Save This Creamy Asiago Chicken & Asparagus Pasta celebrates the arrival of spring asparagus while providing the comfort of a rich, cheesy pasta dish. The combination of crispy roasted asparagus with tender chicken and al dente linguine, all coated in a velvety Asiago cream sauce, creates a restaurant-worthy meal that's surprisingly simple to prepare at home. Whether for a weeknight family dinner or weekend entertaining, this dish is sure to impress with its balanced flavors and beautiful presentation.
Kitchen Tips & Answers
- → What makes Asiago cheese special in this dish?
Asiago cheese brings a nutty, slightly sharp flavor that melts beautifully into the cream sauce. Half the cheese gets roasted onto the asparagus, creating crispy, golden cheese crusts that add incredible texture and concentrated flavor throughout the pasta.
- → Can I prepare this pasta ahead of time?
The components can be prepped in advance—roast the asparagus, cook the chicken, and even make the sauce earlier in the day. However, for best texture, toss everything together just before serving. The pasta absorbs sauce quickly, so add reserved pasta water when reheating to maintain creaminess.
- → What pasta shapes work best?
Linguine is ideal because its long, flat strands catch the creamy sauce effectively. Fettuccine, tagliatelle, or even penne would work well too. Choose pasta with enough surface area to hold the rich Asiago cream sauce and coat each bite evenly.
- → How do I prevent the cream sauce from separating?
Keep the heat at medium-low when adding cream and cheese, stirring constantly. Avoid boiling vigorously. If sauce appears too thick, gradually incorporate warm pasta water rather than adding more cream. This technique maintains consistency without breaking the emulsion.
- → What vegetables can substitute for asparagus?
Broccoli florets, green beans, or Brussels sprouts halved would roast beautifully with the same Asiago topping. Adjust roasting times slightly—broccoli and green beans need about 10-12 minutes, while Brussels sprouts may require 15-18 minutes to become tender and golden.
- → Is there a lighter version of this dish?
Substitute half-and-half or whole milk for heavy cream, though the sauce will be thinner. Increase the amount of Asiago slightly to compensate for reduced richness. You can also use more vegetables and less pasta to create a lighter, veggie-forward bowl with all the same comforting flavors.