Creamy Asiago Chicken & Asparagus Pasta

Bring the flavors of a high-end Italian bistro into your kitchen with this Creamy Asiago Chicken & Asparagus Pasta. This dish features tender sautéed chicken and linguine tossed in a velvety, cheese-infused cream sauce. The highlight is the roasted asparagus, which is coated in Asiago for a crispy, savory finish that perfectly complements the rich pasta.

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This recipe is a masterclass in balance, combining the earthy notes of fresh asparagus with a luscious, smooth sauce. Using divided cheese for both the roasting process and the sauce ensures that every component of the dish is packed with savory goodness.

Ingredients

• 2 boneless, skinless chicken breasts (about 350 g), cut into bite-sized pieces
• 350 g linguine
• 1 bunch (about 300 g) asparagus, woody ends trimmed, cut into 5 cm pieces
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 120 g Asiago cheese, grated (divided: 80 g for pasta, 40 g for asparagus)
• 200 ml heavy cream
• 30 g unsalted butter
• 2 tbsp olive oil
• 1 tbsp all-purpose flour
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped
• Extra grated Asiago or Parmesan

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Instructions

Step 1

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.

Step 2

Toss asparagus pieces with 1 tbsp olive oil, salt, pepper, and 40 g Asiago cheese. Spread on baking sheet and roast for 10–12 minutes, until tender and golden at the edges.

Step 3

Meanwhile, cook linguine in a large pot of salted boiling water until al dente. Reserve 120 ml pasta water, then drain and set aside.

Step 4

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.

Step 5

In the same skillet, add onion and sauté for 2 minutes until soft. Add garlic, cook for 30 seconds.

Step 6

Sprinkle in flour, stir for 1 minute, then slowly pour in cream and 80 ml reserved pasta water, whisking constantly.

Step 7

Reduce heat to low. Stir in 80 g Asiago cheese until melted and sauce is smooth. Add more pasta water if needed for desired consistency.

Step 8

Return chicken to the pan, add cooked linguine, and toss to coat in the sauce. Fold in roasted asparagus.

Step 9

Serve immediately, garnished with parsley and extra Asiago if desired.

Zusatztipps für die Zubereitung

To achieve the best sauce consistency, make sure to whisk the cream and pasta water into the flour mixture slowly to avoid lumps. Roasting the asparagus at a high temperature ensures it stays tender-crisp rather than becoming soggy.

Varianten und Anpassungen

You can easily substitute the chicken with turkey or keep the dish vegetarian by omitting the meat entirely. If you cannot find Asiago cheese, Parmesan makes an excellent alternative for both the topping and the sauce.

Serviervorschläge

This rich pasta pairs beautifully with a crisp glass of Pinot Grigio. For an extra touch of freshness, serve with a simple side salad and garnish generously with chopped parsley and additional grated cheese.

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With its creamy texture and vibrant vegetables, this Asiago chicken and asparagus pasta is a guaranteed crowd-pleaser that brings comfort and elegance to your dinner table.

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Kitchen Tips & Answers

→ Can I make this dish vegetarian?

Yes, simply omit the chicken or substitute with plant-based protein alternatives like chickpeas or meatless chicken strips.

→ What can I substitute for Asiago cheese?

Parmesan, Romano, or aged provolone work well as substitutes. Each will bring a slightly different flavor profile while maintaining the dish's rich character.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or pasta water to restore the sauce's consistency.

→ Can I use a different pasta shape?

Yes, fettuccine, penne, or tagliatelle work beautifully with this creamy sauce and chunky ingredients.

→ How can I make the sauce lighter?

Substitute half of the heavy cream with whole milk or use a light cream alternative. The sauce will be slightly less rich but still delicious.

→ What wine pairs well with this dish?

A crisp Pinot Grigio, Sauvignon Blanc, or dry Chardonnay complements the creamy sauce and savory elements beautifully.