If you are looking for a dish that brings together rich, cheesy indulgence with fresh, vibrant asparagus and tender chicken, then this Creamy Asiago Chicken Asparagus Pasta Recipe is going to become your new obsession. The silky Asiago cheese sauce envelops perfectly cooked linguine while roasted asparagus adds a delightful crunch and color. Each bite strikes a perfect balance between comfort and elegance, making it fantastic for both weeknight dinners and impressing guests without spending hours in the kitchen.
Ingredients You’ll Need
These ingredients are simple yet incredibly important, each one playing a special role in creating the luscious texture, bright flavors, and appealing presentation of this Creamy Asiago Chicken Asparagus Pasta Recipe.
- Chicken breasts: Tender, bite-sized pieces provide the hearty protein base of the dish.
- Linguine: A flat pasta shape that holds onto the creamy Asiago sauce beautifully.
- Asparagus: Adds fresh, green crispness and a pop of color after roasting.
- Garlic: Infuses the sauce with aromatic warmth and depth.
- Onion: Builds a mild, savory foundation in the sauce.
- Asiago cheese: The star of the recipe, delivering a sharp, nutty flavor and creamy richness.
- Heavy cream: Makes the sauce luxuriously smooth and velvety.
- Butter and olive oil: Both fat sources add richness and help with cooking the chicken and veggies evenly.
- All-purpose flour: Thickens the sauce into the perfect consistency.
- Salt and pepper: Essential for seasoning each component to enhance all flavors.
- Fresh parsley: Adds a fresh, herbal brightness for garnish and balance.
How to Make Creamy Asiago Chicken Asparagus Pasta Recipe
Step 1: Prepare and Roast the Asparagus
Start by preheating your oven to 425 degrees Fahrenheit. Toss the asparagus pieces in olive oil, salt, pepper, and a portion of Asiago cheese to infuse them with flavor. Roasting the asparagus concentrates its natural sweetness and gives it a slight caramelized crispness that perfectly contrasts the creamy elements of the dish.
Step 2: Cook the Linguine
While the asparagus roasts, cook your linguine in salted boiling water until just al dente. Reserving some pasta water is key here — this starchy liquid will help you adjust the sauce’s consistency later and ensure it clings perfectly to every strand of pasta.
Step 3: Sear the Chicken
In a skillet over medium-high heat, combine olive oil and butter until melted and hot. Sear the chicken pieces seasoned with salt and pepper until they have a golden crust and are cooked through. This step locks in flavor and gives the dish its protein-packed heart.
Step 4: Sauté the Aromatics
Using the same skillet, gently cook chopped onion until softened; then add the minced garlic for a quick extra burst of fragrant goodness. These aromatics build the savory base that complements the creamy Asiago sauce wonderfully.
Step 5: Make the Roux
Sprinkle flour over the sautéed onions and garlic, stirring continuously for about a minute. This forms a roux, which will thicken the sauce, giving it that luxurious, clingy quality we all love in a creamy pasta dish.
Step 6: Build and Finish the Cream Sauce
Slowly pour in the heavy cream and some reserved pasta water, whisking to prevent lumps. Reduce the heat and stir in Asiago cheese until melted and silky smooth. Adjust the texture with extra pasta water if necessary so every forkful is coated in indulgent creaminess.
Step 7: Combine Everything
Return the seared chicken to the pan with the luscious sauce, add the drained linguine, and toss to combine. Gently fold the roasted asparagus back in so every component shines while remaining distinct.
Step 8: Plate and Serve
Serve immediately, garnished with fresh chopped parsley and a sprinkle of extra Asiago or Parmesan cheese for that perfect finishing touch. This final presentation step makes the dish as gorgeous as it is delicious.
How to Serve Creamy Asiago Chicken Asparagus Pasta Recipe
Garnishes
Freshly chopped parsley adds a pop of color and a fresh herbal note that brightens the creamy richness. An extra sprinkle of grated Asiago or sharp Parmesan cheese on top amplifies the savory, nutty flavors and creates an invitingly cheesy aroma.
Side Dishes
Light and fresh sides complement this dish best. Consider a crisp mixed green salad with a tangy vinaigrette or simply steamed broccoli. These sides offer contrast to the creamy pasta and maintain a balanced meal without competing flavors.
Creative Ways to Present
For a dinner party or special occasion, serve this pasta in individual shallow bowls to showcase the vibrant green asparagus against the pale creamy sauce. Adding edible flowers or microgreens on top can also elevate the presentation beautifully, making it look like a gourmet restaurant dish.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Asiago Chicken Asparagus Pasta Recipe in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon chilling but will loosen again with gentle reheating.
Freezing
This dish is best enjoyed fresh due to the cream sauce, but if needed, freeze it in a sealed container for up to 1 month. Thaw overnight in the refrigerator before reheating to maintain the best texture.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of cream or pasta water to restore the sauce’s silky texture. Avoid high heat to prevent the sauce from breaking and the chicken from drying out.
FAQs
Can I use a different cheese instead of Asiago?
Absolutely! Parmesan or Pecorino Romano can be great substitutes, offering a similar sharp, nutty flavor that complements the cream sauce beautifully.
Is asparagus necessary or can I substitute another vegetable?
While asparagus gives a lovely seasonal brightness and texture, you can swap it for green beans, broccoli florets, or even peas depending on what you have on hand.
Can I make this recipe dairy-free?
This recipe relies heavily on cream and Asiago cheese for its signature creaminess and flavor, so dairy-free versions would need alternative cheeses and creams, which can change the taste and texture significantly.
How do I know when the chicken is cooked properly?
Chicken pieces should be golden on the outside and no longer pink inside. Cooking for about 5–6 minutes on medium-high heat in bite-sized pieces usually ensures they’re perfectly done.
What’s the best pasta to use?
Linguine works best here as it holds the creamy sauce well. However, fettuccine, tagliatelle, or even penne can be used according to your preference.
Final Thoughts
This Creamy Asiago Chicken Asparagus Pasta Recipe combines comfort, flavor, and elegance in every mouthwatering bite. It’s perfect for when you want a cozy yet refined meal that doesn’t require complicated ingredients or techniques. I promise once you try it, it will become a go-to dish to satisfy both your craving for creamy pasta and your love for fresh greens. Give it a whirl and watch it quickly climb into the ranks of your all-time favorites!
Print
Creamy Asiago Chicken Asparagus Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Description
Creamy Asiago Chicken Asparagus Pasta is a flavorful and comforting dish that features tender sautéed chicken, roasted asparagus, and linguine tossed in a rich Asiago cheese cream sauce. This easy-to-make Italian-inspired meal balances the freshness of roasted vegetables with a velvety, cheesy pasta sauce, perfect for a satisfying dinner for four.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 12.3 oz), cut into bite-sized pieces
- 1 tbsp olive oil
- 1 oz unsalted butter
- Salt and freshly ground black pepper to taste
Pasta & Vegetables
- 12.3 oz linguine
- 1 bunch asparagus (about 10.6 oz), woody ends trimmed, cut into 2-inch pieces
- 1 small onion, finely chopped
- 3 cloves garlic, minced
Sauce
- 4.2 oz Asiago cheese, grated (divided: 2.8 oz for pasta sauce, 1.4 oz for asparagus roasting)
- 6.8 fl oz heavy cream
- 1 tbsp all-purpose flour
- 2 tbsp olive oil (total; 1 tbsp for asparagus roasting, 1 tbsp for chicken sauté)
- Salt and freshly ground black pepper to taste
Garnish
- Fresh parsley, chopped
- Extra grated Asiago or Parmesan cheese (optional)
Instructions
- Prepare and roast asparagus: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss the asparagus pieces with 1 tablespoon of olive oil, salt, pepper, and 1.4 ounces of grated Asiago cheese. Spread them evenly on the baking sheet and roast for 10-12 minutes until they are tender and golden around the edges.
- Cook linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Before draining, reserve 4 fluid ounces of pasta water, then drain the pasta and set aside.
- Sear chicken: In a large skillet, heat 1 tablespoon of olive oil and 1 ounce of unsalted butter over medium-high heat. Add the chicken pieces, season with salt and pepper, and sauté for about 5-6 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the finely chopped onion and sauté for 2 minutes until it softens. Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly to avoid burning.
- Create roux: Sprinkle 1 tablespoon of all-purpose flour over the sautéed onions and garlic, stirring continuously for 1 minute to cook the flour and form a roux base.
- Build cream sauce: Slowly pour in the heavy cream and 2.7 fluid ounces of the reserved pasta water into the roux while whisking constantly to prevent lumps. Stir until the sauce begins to thicken.
- Finish sauce: Reduce the heat to low and add 2.8 ounces of grated Asiago cheese. Stir gently until the cheese melts completely and the sauce becomes smooth. Add additional reserved pasta water as needed to reach your desired sauce consistency.
- Combine components: Return the cooked chicken to the skillet, add the cooked linguine, and toss everything thoroughly so the pasta and chicken are evenly coated with the creamy Asiago sauce. Gently fold in the roasted asparagus.
- Plate and serve: Transfer the pasta to serving plates immediately while still hot. Garnish with freshly chopped parsley and extra grated Asiago or Parmesan cheese as desired. Serve warm and enjoy your delicious creamy Asiago chicken asparagus pasta!
Notes
- For a lighter version, substitute half-and-half or milk for the heavy cream, though the sauce will be less rich.
- Asiago cheese can be substituted with Parmesan if Asiago is unavailable, but the flavor profile will change slightly.
- Ensure the asparagus pieces are cut evenly to promote uniform roasting.
- Reserve pasta water is key to adjusting sauce consistency and helping the sauce cling to the pasta.
- White wine can be added when sautéing garlic and onion for an added layer of flavor.
- The dish is best served immediately as the sauce may thicken upon standing.
