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    Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

    Published: Feb 19, 2016 / 304 Comments

    1.1M shares
    • Facebook8.8K
    Recipe Print

    Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach - with everything smothered in a delicious Asiago cheese sauce. Easy recipe that tastes great and looks great.

    Creamy Asiago cheese pasta with chicken, sun-dried tomatoes, and spinach in a stainless steel skillet

    If you love Asiago cheese, this is a great recipe to try! Asiago definitely has a very strong and distinctive flavor, and when melted into a creamy sauce for this Asiago Chicken Pasta, that flavor becomes more smooth yet you can still recognize it's an Asiago cheese. To me, using Asiago cheese in a pasta sauce is my favorite way to use it. And it is perfectly complemented by chicken sauteed with garlic, spinach, and sun-dried tomatoes!

    Creamy Asiago cheese pasta with chicken, sun-dried tomatoes, and spinach in a stainless steel skillet

    Short pasta, such as penne, is perfect for creamy pasta 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.
    Creamy Asiago cheese pasta with chicken, sun-dried tomatoes, and spinach

    asiago chicken pasta with spinach and sun-dried tomatoes in a stainless steel pan
    4.69 from 503 votes

    Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

    In this recipe, everything is smothered in a delicious Asiago cheese cream sauce: chicken sauteed with garlic, sun-dried tomatoes, and spinach.  
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories per serving 547 kcal
    Author: Julia

    Ingredients

    • 8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
    • â…“ cup sun-dried tomatoes with oil 2 tablespoons
    • 1 lb chicken breast sliced in half, chopped
    • 3 garlic cloves minced
    • salt
    • ¼ teaspoon paprika
    • 1 cup half and half and more - (half milk - half cream to form a lighter cream)
    • ¼ teaspoon salt
    • 1 cup Asiago cheese shredded
    • 2 cups spinach fresh

    Instructions 

    • Cook pasta according to package instructions. Drain, rinse.
    • Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites. 
    • 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.
    • To the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and ¼ teaspoon salt - bring to boil. Add ½ cup of grated Asiago cheese (half of what the recipe calls for) and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to medium and continue stirring to make sure all cheese melts. At this point, if the sauce is too thin, gradually add the remaining ½ of Asiago cheese on medium heat, constantly stirring all around the skillet.  
    • If the sauce gets too thick, add another â…“ cup of half and half and stir. 
    • Taste the sauce - if ¼ teaspoon salt was not enough, add more.
    • 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.

    Notes

    What is half-and-half?
    To substitute for 1 cup of half-and-half, do this: combine ½ cup of whole milk with ½ cup of heavy cream.

    Nutrition

    Nutrition Information
    Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach
    Amount per Serving
    Calories
    547
    % Daily Value*
    Fat
     
    17
    g
    26
    %
    Saturated Fat
     
    9
    g
    56
    %
    Cholesterol
     
    111
    mg
    37
    %
    Sodium
     
    740
    mg
    32
    %
    Potassium
     
    1054
    mg
    30
    %
    Carbohydrates
     
    52
    g
    17
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    44
    g
    88
    %
    Vitamin A
     
    1990
    IU
    40
    %
    Vitamin C
     
    10.4
    mg
    13
    %
    Calcium
     
    406
    mg
    41
    %
    Iron
     
    2.6
    mg
    14
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Broccoli Bacon Ranch Pasta Salad
    Smothered Chicken with Creamed Spinach, Bacon, Mushrooms »
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    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Ann

      September 22, 2023 at 10:59 am

      Does this recipe freeze well?

      Reply
    2. Nicole Willard

      September 06, 2023 at 10:02 pm

      I discovered this recipe seven years ago. It is my favorite!

      Reply
    3. Diane

      August 01, 2023 at 6:11 am

      I guess my comment wasn’t good enough

      Reply
      • Donna

        August 26, 2023 at 2:33 pm

        Diane, maybe give it more than 11 minutes for a reply?

        Reply
    4. Diane

      August 01, 2023 at 6:00 am

      Excellent especially if you like asiago cheese

      Reply
    5. Heather

      June 17, 2023 at 11:23 am

      Has anyone made this with whole box of pasta which is 12 0z not 8. Not sure if I should double sauce recipe for full box of pasta?

      Reply
      • Julia

        June 23, 2023 at 9:13 pm

        Heather, I wouldn't double the sauce. This recipe has enough sauce for 12 oz of pasta.

        Reply
    6. Mike

      May 09, 2023 at 5:28 pm

      Just made this tonight and it was awesome. So much flavour and creamy texture. One of those recipes that turns out as expected.

      Reply
      • Julia

        June 07, 2023 at 8:37 pm

        Mike, your comment really made my day! 🙂

        Reply
    7. Allison baxter

      May 02, 2023 at 6:01 pm

      My family likes this recipe however I hate cooking it. I’m a beginner so it’s hard for me to fix the consistency of the sauce, the cheese only separates. Never melts. I looked at the other reviews and saw someone had the same issue and saw she fixed it by using heavy whipping cream. I feel like that could be put in the instructions somewhere to help people out.

      Reply
      • Julia

        June 07, 2023 at 9:12 pm

        Allison, yes, using heavy cream will help the creaminess. Also, shred the Asiago cheese at least 30 minutes before using it in the recipe. Room temperature cheese will melt better, too.

        Reply
    8. Pierrette

      February 08, 2023 at 12:51 am

      Made the asiago chicken pasta tonight sooo delicious I hadded more garlic,never have enough, shallots and added some of the pasta water and a bit of sambal oelek to kick it a notch,will make it again for sure
      Thank you Julia for your great recipe.
      Pierrette

      Reply
      • Julia

        February 13, 2023 at 6:55 pm

        Pierrette, thank you for taking the time to share this glowing review - I really appreciate it! 🙂 I am on the same page with you - the more garlic, the better! 🙂

        Reply
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