# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 12.3 oz), cut into bite-sized pieces
→ Pasta
02 - 12.3 oz linguine
→ Vegetables
03 - 1 bunch asparagus (about 10.6 oz), woody ends trimmed, cut into 2 inch pieces
04 - 3 cloves garlic, minced
05 - 1 small onion, finely chopped
→ Dairy & Cheese
06 - 4.2 oz Asiago cheese, grated (divided: 2.8 oz for pasta, 1.4 oz for asparagus)
07 - 6.8 fl oz heavy cream
08 - 1 oz unsalted butter
→ Pantry
09 - 2 tablespoons olive oil
10 - 1 tablespoon all-purpose flour
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Fresh parsley, chopped
13 - Extra grated Asiago or Parmesan cheese
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss asparagus pieces with 1 tablespoon olive oil, salt, pepper, and 1.4 oz Asiago cheese. Spread on baking sheet and roast for 10 to 12 minutes, until tender and golden at the edges.
02 - Cook linguine in a large pot of salted boiling water until al dente. Reserve 4 fl oz pasta water, then drain and set aside.
03 - In a large skillet, heat 1 tablespoon 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 to 6 minutes. Remove chicken and set aside.
04 - In the same skillet, add onion and sauté for 2 minutes until soft. Add garlic and cook for 30 seconds. Sprinkle in flour, stir for 1 minute, then slowly pour in cream and 2.7 fl oz reserved pasta water, whisking constantly.
05 - Reduce heat to low. Stir in 2.8 oz Asiago cheese until melted and sauce is smooth. Add more pasta water if needed for desired consistency.
06 - Return chicken to the pan, add cooked linguine, and toss to coat in the sauce. Fold in roasted asparagus.
07 - Serve immediately, garnished with parsley and extra Asiago cheese if desired.
