# What you'll 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)
# Method:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss asparagus pieces with 1 tablespoon olive oil, salt, pepper, and half of the grated Asiago cheese. Spread on the prepared baking sheet and roast for 12–15 minutes until tender with golden, crisp cheese. 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 Asiago cheese. Simmer gently until cheese melts and sauce thickens slightly, 2–3 minutes. If too thick, stir in reserved pasta water as needed.
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.
