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
Scale
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.
