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Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

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Asiago cheese, Asiago chicken recipe, chicken dinner recipes, chicken pasta, gluten free chicken pasta

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach – chicken breast sauteed with garlic in a delicious Asiago cheese cream sauce, perfectly complemented by spinach and sun-dried tomatoes! Β Comfort food made with fresh ingredients.

chicken pasta recipes, chicken pasta with creamy Asiago cheese sauce

Short pasta, such as penne, is perfect for creamy recipes like this one – Asiago cheese cream sauce perfectly coats every single pasta bite. Both pasta and chicken are literally drowning in the Asiago sauce deliciousness! This recipe can easily be made gluten free by using gluten free brown rice penne.
chicken pasta dinner, easy chicken dinners, easy pasta dinners, weeknight dinner recipes

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

Prep Time: 20 minutes


Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 servings

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach


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  • 1/3 cup sun-dried tomatoes with oil (2 tablespoons)
  • 1 lb chicken breast, sliced in half, chopped
  • 3 garlic cloves, minced
  • salt
  • paprika
  • 1 cup half and half (and more) - (half milk - half cream to form a lighter cream)
  • 1/4 teaspoon salt
  • 1 cup Asiago cheese, grated
  • 8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
  • 2 cups fresh spinach


  1. Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites. Heat 2 tablespoons olive oil with sun-dried tomatoes and minced garlic on medium heat
  2. Heat sun-dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil - generously season the chicken in the skillet with salt and paprika. Cook chicken until it's cooked through completely.
  3. To the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and 1/4 teaspoon salt - bring to boil. Add grated Asiago cheese and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts. At this point, if the sauce is too thick, add another 1/3 cup of half and half and stir. Taste the sauce - if 1/4 teaspoon salt was not enough, add more.
  4. Cook pasta according to package instructions. Drain, rinse.
  5. Add cooked and drained pasta to the sauce. Add spinach, mix everything - cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.
  6. NOTE:
  7. WHAT IS HALF AND HALF? Half and half is the US milk product that combines half milk half heavy cream (whipping cream) to form a lighter cream (unlike heavy cream). You can easily make it yourself by combining half milk half heavy or whipping cream. If you live in the UK, half and half would be the equivalent of single cream. Alternatively, you can mix half double cream and half regular milk (if you live in the UK).



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{ 92 comments… add one }
  • Sweet Somethings Blog February 24, 2016, 1:30 pm

    Delicious! Sun-dried tomatoes are so flavorful…one of my favorite ingredients to add to pasta. Thanks for the recipe!

  • Michaela March 22, 2016, 11:46 pm

    OMG! This turned out better than I expected! I added a can on fire roasted diced tomatoes, a handful of fresh basil, and some shredded raw white cheddar on top of the asiago! YUM! Made it for a house full of boys and they LOVED it! Thanks for the recipe!

  • David March 30, 2016, 9:27 pm

    This was a great dish. I did add italian sausage and some baked roma tomatoes for additional flavour. Delicious.

  • gary April 4, 2016, 6:35 pm

    would this work as well with kale?

  • Megan tucker April 12, 2016, 5:53 pm

    so I made this tonight but my sauce was chunky from the cheese. did I cook it to long?

    • Louise D. October 19, 2016, 1:22 pm

      Did you grate it properly? I’ve made a lot of mistakes like this before, and it usually happens when I pile the cheese instead of spreading it out on the pan/pot.
      If this happens just keep the heat to medium low and stir until the cheese melts. You can also add the cheese in 2 portions, adding the second half after the first has melted completely. I hope this helps! -Louise

      • Jenny May 9, 2017, 8:50 pm

        I had the same experience. Giant lumps of cheese, not exactly a sauce and I added it in batches. I thought it was because I tried fat free half and half…I’m certain that didn’t help. It still tasted good just wasn’t the consistency I hoped for.

  • Jenn April 21, 2016, 8:01 am

    This was delicious. I was honestly surprised how my family gobbled it up. However, I didn’t like that the recipe kept saying to add salt. I eliminated the salt, added extra garlic (we LOVE garlic!) and a tablespoon of (dried) oregano. It was very flavorful!

    Thanks for the recipe!

    • Scottt May 16, 2017, 12:50 pm

      It’s called seasoning. Makes a difference… and salt isn’t bad for you. Just too much salt.

  • Briana April 26, 2016, 3:57 pm

    What would be a good substitute for the Asiago Cheese – I am not permitted to have dairy – jus curious to see what you thought!

    • Susan October 25, 2016, 12:24 am

      You wouldn’t be able to make this dish with half and half or asiago cheese, so I would use a can 14.5/15 oz. of diced tomatoes w/basil or chilies for flavor and add mushrooms too.

  • Alex Stephenson April 27, 2016, 7:04 am

    Sorry am I missing something, what’s is a cup of half and half ?

    • majki April 12, 2017, 7:39 am


      So am not the only one ,, half and half ,, πŸ™‚

      • Rosalie July 13, 2017, 3:56 pm

        We get it in the US, and it is half cream and half milk

  • Damaris May 2, 2016, 12:17 am

    I loved this…. Really simple and delicious. Great for people with minimal experience cooking, like me!

  • Susan May 3, 2016, 12:11 pm

    I made this receipe last night for my family and it was so good! Plus it was super simple to make! Thanks for sharing! I will defiantly be making this again!

    • Julia May 25, 2016, 8:21 pm

      Thank you, Susan, I am really happy you enjoyed it! πŸ™‚

  • Rachel May 5, 2016, 11:28 am

    Made this for my boyfriend. He said it was by far his most favorite thing I have ever made. Asiago is my favorite cheese so we both enjoyed it. Simple recipe with a delicious outcome.

    • Julia May 25, 2016, 8:21 pm

      Rachel, what a sweet comment! I love it when people love my recipes! Thank you!

  • Jenny May 8, 2016, 6:58 pm

    One of the ingredients in this recipe -Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach is 1 cup half and half (and more) what is this?
    In the Instructions it also refers to 1 cup half and half (and more).

    • Julia May 25, 2016, 8:19 pm

      Half and half is half regular milk and half whipping cream (heavy cream). If you live in England half and half would be the equivalent of single cream. Alternatively, you can mix half double cream and half regular milk.

  • Jackie May 9, 2016, 9:45 pm

    This was delicious!! On the regular rotation at our house! Thanks for posting the recipe!!

    • Julia May 25, 2016, 8:14 pm

      Jackie – so glad you liked it!

  • Kelly null May 11, 2016, 3:09 pm

    Making tonight, looks fantastic!!!

    • Julia May 25, 2016, 8:14 pm

      Thank you, Kelly! πŸ™‚

  • Ali May 22, 2016, 2:21 am

    I made this recipe for mum on Mother’s Day and it was so delicious! A perfect recipe! Thank you!

    • Julia May 25, 2016, 8:13 pm

      Ali – thank you! So glad you liked it!

  • Heather May 25, 2016, 9:52 pm

    Followed exactly and was amazed!!! So delicious and my 19 and 15 year old told me not to lose the recipe. Sooo good!!

  • Makana June 5, 2016, 11:58 am

    Aloha, this sounds super delicious! Question tho… do you saute SDT and garlic in SDT oil or do you use another oil, like olive?

    • Julia June 28, 2016, 9:06 pm

      I saute sun-dried tomatoes and garlic in the oil from the sun-dried tomato jar – it’s really flavorful and has a nice color. However, if you don’t have that oil, just use regular olive oil

  • Sandie June 12, 2016, 1:05 pm

    Love the recipe but why do we have to print a picture of a TUNIC with the recipe????

  • Heather Winther June 18, 2016, 11:19 pm

    I made this once before and it was a huge hit! Can you make it ahead of time and freeze it? Would the half and half be ok?

    • Julia June 28, 2016, 9:04 pm

      I would freeze it. When you’re ready to eat it, let it defrost without using microwave, in the refrigerator overnight, and when reheating on the stove top add some liquid (half and half or water) as the sauce will solidify while frozen.

  • larry June 19, 2016, 2:50 pm

    Such a great picture, just had to give a try. OH-so good. Loved the sauce. Wonderful ingredients and so easy to put together. A great comfort food. Will do again and gain.

    • Julia June 28, 2016, 9:02 pm

      Thank you, Larry, so glad you enjoyed the recipe! It is quite easy to make!

  • Terri July 6, 2016, 11:19 am

    I need to serve 6-7. Should I double everything in the recipe?

    • Julia July 8, 2016, 1:51 pm

      Yes, just double everything in the recipe.

  • Jess July 14, 2016, 10:50 pm

    Made this tonight for supper tonight and it was delicious. Used a few extra seasonings. Thank you for the wonderful recipe.

  • Donna Francario July 24, 2016, 11:44 pm

    ? for anyone my husband bought the creamy asiago cheese will that be okay to use. If not we will buy the real block of Asiago cheese. Since we have to melt it with everything maybe it will be okay. Please let me know. Thank You

  • Lesley July 26, 2016, 9:30 am

    I’m having 35 people for a luncheon tomorrow and I wanted to know if I could make this ahead of time and then reheat it before lunch.

  • Amy B September 6, 2016, 9:27 pm

    I was somewhat disappointed with this. The cheese did not melt and ended up in big chunks. I’m an experienced cook so I’m not sure what I did wrong.

  • Nicole Humphrey September 17, 2016, 11:38 am

    This is absolutely delicious! I wouldn’t tweak at all!

  • Kristen September 27, 2016, 9:42 pm

    Am I the only one who had their cream curtle as soon as I started to bring it to a slow boil!? There goes $10 in chicken alone….

    • Natalie Leshner July 7, 2017, 7:39 pm

      My half and half curdled too. I thought it was odd this recipe called for half and half instead of heavy cream, and I’ve never had that problem with heavy cream. BUT I decided to taste it and it tasted good, so I kept going with the recipe. It turned out good and tasted good, so hopefully we aren’t all sick later!

  • Chris October 2, 2016, 12:19 pm

    How much paprika do I use? The recipe doesn’t specify.

  • Sonja October 17, 2016, 8:42 pm

    This was so delicious!! Thanks for sharing!

  • Carolien October 18, 2016, 9:33 am

    A Delicious Dinner! Had to be a bit creative with some ingredients like the tomatoes, cheese and half-n-half but the creamy cheesesauce still came out great! This is a keeper…

  • Jan McCracken October 24, 2016, 6:49 am

    Loved this!!! So easy and full of flavor. I will be preparing this dish again!!

  • annie October 26, 2016, 3:08 pm

    made this for my bunco group. One recipe severed 12 ladies.
    It turned out great. I used farfalle pasta and made it
    ahead of time and put into a 9 x 13 pan.
    I just topped with a little more cheese , covered with
    foil and heated in the oven for about 1.2 hour.

  • Escova November 1, 2016, 1:31 pm

    One of the Bestest ! (I had to come up with word for it …)
    on the real side, it’s a great dish, and it’s still tastes good after a few days in the Ref’ though…

    • Julia December 17, 2016, 6:47 pm

      Thank you so much for such a kind comment! So glad to hear you liked the recipe!

  • Mary November 14, 2016, 8:57 pm

    Made this tonight according to the recipe and it turned out great! Next time, I’ll double the sun dried tomatoes, half the garlic, use garlic salt when seasoning the chicken, and skip the 1/4 teaspoon salt at the end. And I used about 2 teaspoons of paprika, which I think was the perfect amount πŸ™‚

    • Julia December 17, 2016, 6:46 pm

      Thank you – I am glad you liked it!

  • Kiera November 29, 2016, 3:35 am

    This dish was OK I had high expectations but my cheese didn’t melt the right way. It was probably from putting all of the cheese in too fast, but when I put the two cups of spinach in, the water in the spinach made the cheese curdle, which continuously got worse until I couldn’t tell the difference between the chicken and the cheese curds. The taste was amazing though just the texture was ..ugh. 2 Stars.

    • Julia December 17, 2016, 6:45 pm

      Thank you for your feedback, Kiera! The cheese has to be completely melted and the sauce should be smooth, with heat on simmer, before you add the spinach. At this point, the sauce will keep its texture, and the spinach will wilt, adding extra moisture to the sauce (which won’t hurt it but only make it better!).

      • Melanie June 18, 2017, 10:06 pm

        I had the same experience as Kiera so I thought I’d ask is there another cheese that would melt better?

  • Cherie Doherty December 10, 2016, 10:46 pm

    A TOTAL hit! From a 3 year old to us grandparents, everyone complimented me on the meal and said I MUST make it again! It was VERY yummy. I did add an orange bell pepper, thinly sliced to add more veggies in it, but kept to the rest of it to the ‘t’.

    • Julia December 17, 2016, 6:42 pm

      Thank you, Cherie! I am very glad your whole family enjoyed this recipe! The more veggies the merrier – glad to hear that bell peppers worked well here.

  • Rebecca December 12, 2016, 7:30 pm

    What a fantastic dish! The house smelled amazing and hubby liked it so much he had a 2nd bowl! Even my toddler who hates everything ate some of the pasta! Thanks for sharing… this will be a staple in our household

    • Julia December 17, 2016, 6:41 pm

      Thank you Rebecca! So glad everyone in your family liked it! This recipe is surely a favorite in my house.

  • Jordan December 13, 2016, 10:28 pm

    I replaced chicken with sausage but other than that followed the recipe to a t. Served it with my favorite, cavatellis. It was fantastic everyone loved it! Super easy too. Can’t wait to have it again

    • Julia December 17, 2016, 6:39 pm

      Thank you! I am glad you liked it! Thanks for letting me know that sausage works well in this recipe!

  • Kim December 14, 2016, 11:40 am

    Hi there, I am in the UK and have never heard of this cheese, what would be an alternative.

    • Julia December 17, 2016, 6:38 pm

      Kim, Romano or Pecorino Romano cheese would be a good alternative. Asiago cheese is stronger in flavor than Parmesan, so you would want to substitute with a strong, flavorful hard cheese, such as Romano cheese.

  • Jennifer January 1, 2017, 8:02 pm

    Very good! We have added this recipe to our rotation!

    Also….Step 1 and 2 have the exact same instructions.

    • Julia January 2, 2017, 11:10 pm

      Jennifer, thank you so much for stopping by and leaving a comment! So glad you liked it!

  • Damon January 10, 2017, 9:27 pm

    A must try dish!!

    • Julia January 31, 2017, 12:53 pm

      Thank you! πŸ™‚

  • Rissa January 29, 2017, 10:54 pm

    This was delicious!! I can’t wait to make it again. Thanks!

    • Julia January 30, 2017, 11:14 pm

      Rissa, thank you! I am so glad you liked it! πŸ™‚

  • Mike February 11, 2017, 6:30 pm

    Tastes great solid recipe. However a few things to note. You shouldn’t put garlic in that early as it will burn. Also never rinse pasta. Take it directly from boiling water and mix in. The starch will give flavor and texture.

    • Julia March 12, 2017, 11:26 pm

      I tend to use gluten free pasta which is why I always rinse it to keep its texture.

  • Theresa February 15, 2017, 7:53 pm

    2 words…Yummy Goodness!

    So easy, so flavorful!

    Already cannot wait for leftover lunch and haven’t finished dinner yet !

    Thank you for sharing!!

    • Julia March 12, 2017, 11:12 pm

      Thank you, Theresa! So excited you liked it! πŸ™‚

  • Valerie February 16, 2017, 6:00 pm

    Made this for dinner tonight and it was delicious. I’m bringing some of the leftovers to work for lunch tomorrow. Next up, chicken with bacon mustard sauce.

  • Christine March 9, 2017, 9:43 pm

    I’m sorry to say I followed this recipe to the letter (except I used a bit less garlic), and it was so awful we threw out all the leftovers. I was expecting a smooth, creamy sauce as described, but what we got was all watery and runny. The asiago flavor is nasty with chicken. Yuck.

  • Morgan March 17, 2017, 9:43 pm

    Made this for dinner tonight, so much yum! The sun dried tomatoes added so much flavor, the ones I used had herbs in them so I think that also added some flavor. I could’ve eaten the whole pan..it was so gosh darn good!

    • Julia March 29, 2017, 1:09 am

      So glad you enjoyed this dish! Yes, if the sun-dried tomatoes have some herbs added, it’s even better for this pasta dish!

  • Tom April 5, 2017, 9:05 pm

    Probably added the cheese in to clumpy a manner, but it didn’t lump up, rather it was attracted to and adhered to the chicken which caused the chicken to clump together. Good flavor after aloud to sit for a few minutes after cooking. Can you suggest a more flavorful cheese?

  • Tom April 5, 2017, 9:13 pm

    Probably added the cheese in to clumpy a manner, but it didn’t lump up, rather it was attracted to and adhered to the chicken which caused the chicken to clump together. Good flavor after aloud to sit for a few minutes after cooking. Can you suggest a more flavorful cheese?

  • Amber April 18, 2017, 3:50 pm

    Is this healthy? If not, how could I make it healthier?

  • Stacy April 18, 2017, 4:06 pm

    What can I replace sun dried tomatoes with? I don’t like them but the other ingredients sound good. If there is nothing I can replace it with, will it be okay if I just omitted it?

  • Amber April 19, 2017, 9:43 am

    I don’t like sun dried tomatoes. The rest of the ingredients sound very good. What can I use instead of sun dried tomatoes?

  • Vi May 22, 2017, 6:11 pm

    OMG….I made this with a few modifications. I added a can of cream of celery and 2 heaping spoons

  • Darcy June 8, 2017, 6:58 pm

    Very good! Need to tweak just a little for our, but still very nice in flavor!

  • Penelope June 25, 2017, 12:17 pm

    If we have leftovers, do you think it would be ok to freeze for future eating?

  • Lara June 27, 2017, 2:33 am

    This recipe is definitely going to be delicious. I would try it out this weekend.

  • Emily June 29, 2017, 5:28 pm

    Made this recipe tonigjt and it was fantastic. I added fresh tomatoes as well as the sun dried as well as some fresh basil. Family loved it!

  • Jojo July 16, 2017, 11:08 am

    Could you make this and serve as a cold pasta salad?

  • Jim August 20, 2017, 12:18 pm

    I have made this for my wife and i.
    It was excellent!
    I will make it for a large gathering next weekend

    It will be one of my favs

  • Fern August 29, 2017, 6:51 pm

    I made this tonight for my sister’s and I at the cottage by the lake. I followed the recipe as stated except I ramped up the veggies by adding on small zuchinni and a few baby Bella mushrooms. It was delicious. I like that the meat and veggies were main with pasta as an accent. Would make this again.

    • Julia August 30, 2017, 5:28 am

      Thank you! So glad you enjoyed it! And, yes, I like my most pasta dishes to be more like main dishes, filled with protein (meat) and fiber (veggies), not just carbs.

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