Creamy Chicken and Asparagus Linguine
Looking for a delicious and easy weeknight meal? Then this Creamy Chicken and Asparagus Linguine is perfect for you! This pasta dish is simple to make, yet it’s packed full of flavour. The creamy sauce is made with chicken broth, Parmesan cheese, and asparagus. It’s the perfect combination of flavours and textures. Serve this pasta dish with a side salad or some garlic bread, and you’ll have a meal that your family will love!
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Can I Use Frozen Asparagus?
Yes, but before adding it to the pasta, you must first cook the asparagus. I prefer my asparagus to have a bit of a bite to it, so don’t overcook it!
If you are using frozen asparagus, be sure to cook it first. I like my asparagus to have a bit of a bite to it, so I don’t overcook it. You can either cook it in the microwave or on the stove.
If you cook it in the microwave, place the asparagus in a microwave-safe dish and add a few tablespoons of water. Cook on high for two minutes, or until the asparagus is heated through.
If you cook it on the stove, place the asparagus in a saucepan with a few inches of water. Bring the water to a boil, then reduce the heat and simmer for two minutes.
Can you use another pasta in place of linguine?
There are many types of pasta that can be used in place of linguine.
Some popular options include: spaghetti, angel hair, and fettuccini. All three have a slightly different texture and thickness to them, so they will change the flavour profile of your Creamy Chicken and Asparagus Linguine dish. Whichever one you choose, just be sure to follow the cooking instructions on the package.
What Kind of Parmesan Cheese Should I Use?
I recommend using freshly shredded Parmesan cheese for this recipe. It has a more intense flavour than pre-shredded Parmesan cheese, and it will also melt smoother into the sauce. If you can’t find fresh Parmesan cheese, you can use pre-shredded. Just be aware that the flavour won’t be as intense and the sauce may not be as smooth.
What you need to make Chicken and Asparagus Linguine
- ½ c. heavy cream
- 3 T. unsalted butter
- 4 oz. cream cheese, cut into chunks
- 1 c. Parmesan cheese, freshly grated + more for serving
- ¾ c. chicken broth, divided
- Sea salt and black pepper, to taste
- 1 lb. linguine
- 2 T. extra virgin olive oil
- ½ c. shallots, chopped
- 2 large cloves garlic, minced
- 1 lb. boneless, skinless chicken breasts, cubed
- 2 t. fresh lemon zest, preferably organic
- 1 lb. asparagus, trimmed and cut into thirds
- 3 T. fresh parsley, chopped
Optional Garnish: Fresh parsley sprigs and sliced lemon
How to make the recipe
In a large pan over medium-low heat, melt the butter and cream cheese. Add the heavy cream and soften for 5 minutes, or until thickened. Season with salt and pepper to taste, then whisk to combine.
Heat the cheese sauce, stirring constantly, until no lumps remain, about 1-2 minutes. Stir in one-quarter cup of Parmesan cheese at a time until thoroughly combined.
To make the cheese sauce: In a medium skillet, combine one-half cup chicken stock and half of the Cheddar. Heat until simmering; then remove from heat and set aside.
While the cheese sauce cooks, bring a large pot of heavily salted water to a boil. Prepare the linguine as directed on the package.
In a large saucepan, bring the pasta water to a boil. Reduce the heat to medium and add the shallots and garlic, stirring often for 2-3 minutes until golden brown and fragrant.
Remove the pan from the heat and stir in the diced tomatoes, reserved onion juice, garlic and bay leaves. Season with salt and pepper to taste.
Add the chicken and lemon zest, cover, and simmer for another 5 minutes or until fully cooked through.
Add the remaining chicken stock to the skillet, and gently scrape the bottom with a spatula to remove any browned bits.
Add the asparagus and stir to combine. Cook just until the asparagus is crisp-tender, about 2-3 minutes more. Stir in the chopped parsley once it’s removed from the heat.
Using tongs, transfer the cooked linguine from the pot straight into the skillet with the cooked chicken and asparagus. Toss in the cheese sauce and combine thoroughly.
To avoid draining and rinsing the pasta, add it directly to the skillet with the chicken and asparagus from the pot it was cooked in (from there, simply drain and rinse).
Serve immediately, garnished with parsley sprigs, lemon wedges, and extra freshly grated Parmesan cheese, if desired.
Storing the recipe
Leftover Asparagus Chicken Pasta in a container may be kept for 3-4 days in the fridge. Simply microwave to reheat.
Recipe tips
Taste the cheese sauce before adding in the noodles to determine if more salt or pepper are required.
If you don’t want to eat asparagus, try broccoli or zucchini. Alternatively, you could use peas or spinach in this dish.
Instead of ground beef, use steak or chicken. Other meats that may be used include prawns and salmon.
Chicken and Asparagus Linguine
A simple and tasty dish combining asparagus and chicken with creamy sauce and linguine pasta
Ingredients
- ½ c. heavy cream
- 3 T. unsalted butter
- 4 oz. cream cheese, cut into chunks
- 1 c. Parmesan cheese, freshly grated + more for serving
- ¾ c. chicken broth, divided
- Sea salt and black pepper, to taste
- 1 lb. linguine
- 2 T. extra virgin olive oil
- ½ c. shallots, chopped
- 2 large cloves garlic, minced
- 1 lb. boneless, skinless chicken breasts, cubed
- 2 t. fresh lemon zest, preferably organic
- 1 lb. asparagus, trimmed and cut into thirds
- 3 T. fresh parsley, chopped
- Optional Garnish: Fresh parsley sprigs and sliced lemon
Instructions
Prepare the cheese sauce by combining the heavy cream, butter, and cream cheese in a large skillet set over medium-low heat. Season with salt and black pepper, to taste, and whisk to combine.
Heat the cheese mixture, stirring continually, until no lumps remain, approximately 1-2 minutes. Gradually stir in the Parmesan cheese, one-quarter cup at a time, until completely incorporated into the sauce.
Stir one-half cup chicken broth into the cheese sauce and stir to combine. Reduce heat to low and simmer until the sauce reaches the desired consistency. Remove from heat and keep warm.
While the cheese sauce is simmering, heat a large pot of generously salted water over high heat and prepare the linguine according to package directions.
While the pasta water comes to a boil, add olive oil to a large skillet set over medium heat. Add the shallots and garlic and season with salt and black pepper, to taste. Cook, stirring frequently, until golden brown and fragrant, approximately 2-3 minutes.
Add the chicken and lemon zest and cook, stirring occasionally, until the chicken is nicely browned, approximately 4-5 minutes.
Deglaze the skillet by adding the remaining chicken broth, gently scraping the bottom with a spatula to release any browned bits.
Add the asparagus and stir to combine. Cook just until the asparagus is crisp-tender, approximately 2-3 minutes. Remove from heat and stir in the chopped parsley.
Using tongs, transfer the cooked linguine from the pot directly into the skillet with the cooked chicken and asparagus. Add the cheese sauce and toss to combine.
Tip: Transferring the cooked linguine directly into the skillet with the chicken and asparagus (from the pot it was prepared in) adds just enough of the cooking liquid to help thicken up the sauce while eliminating the need to drain and rinse the pasta.
Serve immediately garnished with fresh parsley sprigs, lemon slices, and additional freshly grated Parmesan cheese, if desired.
Notes
Taste the cheese sauce before adding in the pasta to see if it needs additional salt or pepper.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 850Total Fat: 48gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 202mgSodium: 858mgCarbohydrates: 52gFiber: 6gSugar: 6gProtein: 55g
