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    Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

    By Julia | Updated: Oct 24, 2023 | Published: Feb 19, 2016 | 346 Comments

    1.1M shares
    • Facebook11.6K
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    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 698 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 Save RecipeSaved!
    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)
    • ⅓ 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
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    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 ⅓ 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.

    « Broccoli Bacon Ranch Pasta Salad with Cherry Tomatoes, Sweet Peas, Cheddar Cheese
    Smothered Chicken with Creamed Spinach, Bacon, Mushrooms »
    1.1M shares
    • Facebook11.6K

    Reader Interactions

    Comments

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      Recipe Rating




    1. Shannon

      April 28, 2025 at 9:20 pm

      So good! My daughter always asks for this every time I ask her what she wants for dinner. So easy and tasty!

      Reply
      • Julia

        May 08, 2025 at 4:56 pm

        Hi Shannon! I'm so glad to hear that your daughter loves it! Thank you for your 5-star review! 🙂

        Reply
    2. Kristel

      February 27, 2025 at 11:53 am

      Hi Julia,
      What can I use as alternative for Asiago cheese? We do not have it here unfortunately.

      Reply
    3. Danya

      February 17, 2025 at 9:42 pm

      Delicious! Made per the recipe. The Asiago I makes a very rich flavor.

      Reply
      • Julia

        February 19, 2025 at 10:23 am

        Glad you liked it, Danya! Yes, Asiago adds so much flavor that's why I love this cheese!

        Reply
        • Linda

          May 27, 2025 at 3:21 pm

          What cheese works if Asiago is not available?

          Reply
          • Julia

            May 28, 2025 at 12:32 pm

            You can use Parmesan or Pecorino Romano. Or, use shredded Mozzarella (low-moisture, part-skim) that comes pre-shredded in a bag or as a block of cheese - not fresh Mozzarella that is soft and shaped like balls.

            Reply
    4. Leigh

      February 03, 2025 at 8:04 pm

      I’ve made this several times over the years. It’s always great. Bought myself a nice, new recipe book and this recipe is finally moving from “saved Pinterest post” to a permanent spot in the book! My pickier kids even like this one, too. I add chopped up artichokes, too. Thanks so much!

      Reply
    5. Tc

      November 21, 2024 at 5:55 pm

      The sauce never got thick cheese did not melt properly. I don’t know what happened i followed the recipe to a t. Please help

      Reply
      • Julia

        November 21, 2024 at 9:42 pm

        Try using heavy cream next time (instead of half-and-half) and shredding/grating the block of cheese (don't use pre-shredded cheese). The cheese should be at room temperature, and the sauce should be boiling on the lowest setting.

        Reply
    6. Debbie Sarpalius

      September 09, 2024 at 5:00 pm

      Can I cook this the night before? I have a large group (12 people) and I'd like to put it in a 9 x 13 pan. I will be using shredded roasted chicken. Could you let me know if it would be good to put all of this in the oven?

      Reply
      • Julia

        September 16, 2024 at 7:09 pm

        Hi Debbie, you can reheat this in the oven (once the dish is completely made) in a 9x12 pan. Reheat it on lower heat so that the sauce doesn't separate into grease.

        Reply
    7. Donna

      August 15, 2024 at 11:11 pm

      Hi,I made the Asiago chicken pasta dish yesterday,it was very good,my issue was seems the cheese that
      I stirred in see. To like almost curdle up,,it seemed I hardly had any sauce,can you help..Not sure What exactly Went wrong
      THANKYOU, Donna S

      Reply
      • Julia

        August 20, 2024 at 1:51 am

        Hi Donna! Here are some troubleshooting tips:

        1) Next time, try using heavy cream instead of half-and-half. Sometimes, the sauce will curdle when there is not enough fat in the sauce.

        2) Make sure the cheese is at room temperature. Before you start making the recipe, take the amount you need out of the fridge and set it out on the counter to warm up. Just bring the cheese to room temperature before adding it to the sauce. I would buy a block of Asiago cheese and grate/shred it myself.

        3) Bring the sauce to a stable simmer (but not boil). Mix the sauce ingredients on a low simmer, slowly, and patiently. Do not boil the sauce—just simmer.

        4) Alternatively, you can bring the sauce to a boil and then remove the pan from the heat. Add cheese (sprinkled across the whole surface of the sauce), cover with the lid for a couple of minutes, then stir. Continue with the recipe on low heat.

        Reply
    8. Kathy

      June 09, 2024 at 9:19 pm

      Best recipe ever!!! Super delicious and easy to make. I used thin spaghetti and doubled the recipe. I didn’t double the oil because I made that mistake in the past and the sauce was too oily. Whole family loved it and I will definitely make again.

      Reply
      • Julia

        June 11, 2024 at 7:40 pm

        Great quick thinking on not doubling the oil - I've made that mistake before and my husband hated the oily sauce, LOL! Glad you loved this recipe! 🙂

        Reply
    9. Lisa Lundberg

      May 06, 2024 at 6:22 pm

      Made this and it was not only an excellent recipe for a weeknight but it was delicious. I don’t like penne so I used bucatini. It was fast and easy

      Reply
      • Julia

        May 07, 2024 at 5:33 pm

        So glad the recipe turned out well, Lisa! 🙂

        Reply
    10. Anne Elizabeth Casey-Letourneau

      March 27, 2024 at 8:26 pm

      This was a fun dish. It could use twice the spinach easily.

      Reply
      • Julia

        March 28, 2024 at 10:11 pm

        Anne, I am so glad you enjoyed it! 🙂

        Reply
    11. Karen & Sheldon Lynne

      February 23, 2024 at 1:12 pm

      Very good! Added some red pepper for a little more pizzaz. Yumm!

      Reply
      • Julia

        February 23, 2024 at 7:03 pm

        Yes for red pepper flakes!!

        Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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