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Pasta Chicken

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

Published: Feb 19, 2016 | 220 Comments

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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.

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

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!

chicken pasta recipes, chicken pasta with creamy Asiago cheese sauce

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.
chicken pasta dinner, easy chicken dinners, easy pasta dinners, weeknight dinner recipes

4.9 from 57 votes
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Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

In this recipe, everything is smothered in a delicious Asiago cheese cream sauce: chicken sauteed with garlic, sun-dried tomatoes, and spinach.  

Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 547 kcal
Author: Julia
Ingredients
  • 8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
  • 1/3 cup sun-dried tomatoes with oil 2 tablespoons
  • 1 lb chicken breast sliced in half, chopped
  • 3 garlic cloves minced
  • salt
  • 1/4 teaspoon 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 shredded
  • 2 cups spinach fresh
Instructions
  1. Cook pasta according to package instructions. Drain, rinse.
  2. Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites. 

  3. 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.
  4. 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 1/2 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 1/2 of Asiago cheese on medium heat, constantly stirring all around the skillet.  

  5. If the sauce gets too thick, add another 1/3 cup of half and half and stir. 

  6. Taste the sauce - if 1/4 teaspoon salt was not enough, add more.

  7. 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.
Recipe Notes

What is half-and-half?

To substitute for 1 cup of half-and-half, do this: combine 1/2 cup of whole milk with 1/2 cup of heavy cream.

Nutrition Facts
Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach
Amount Per Serving
Calories 547 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Cholesterol 111mg37%
Sodium 740mg32%
Potassium 1054mg30%
Carbohydrates 52g17%
Fiber 3g13%
Sugar 5g6%
Protein 44g88%
Vitamin A 1990IU40%
Vitamin C 10.4mg13%
Calcium 406mg41%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Cheese, Chicken, Dinner, Gluten Free, Pasta, Recipe, Spinach, Vegetables Published: Feb 19, 2016 220 Comments

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Reader Interactions

Comments

  1. JoAnn Sauer

    Feb 09, 2021 at 6:15 pm

    This was delicious! I did more than 8oz of pasta so I just adjust spices and liquid. I also sautéed mushrooms.

    Reply
  2. Jessica Yannacone

    Feb 02, 2021 at 11:02 am

    Made this last night was amazing added mushrooms too

    Reply
  3. Alison

    Jan 29, 2021 at 9:51 pm

    Delicious! Skipped the chicken and added artichoke hearts- loved it! Will add to regular rotation!

    Reply
  4. Lucie

    Jan 07, 2021 at 7:34 pm

    Yum! Good comfort food dish. Next time I’ll add red pepper flakes and more spinach but the original recipe is great on its own..

    Reply
  5. Dorothy

    Dec 29, 2020 at 2:22 pm

    Good stuff!

    Reply
    • Julia

      Dec 30, 2020 at 7:00 pm

      Thank you, Dorothy! 🙂

      Reply
  6. P

    Nov 30, 2020 at 11:35 am

    Fabulous! Served this with homemade sourdough bread.

    Reply
    • Julia

      Nov 30, 2020 at 12:03 pm

      That sounds delicious!

      Reply
  7. Wendy Evans

    Sep 10, 2020 at 6:21 pm

    Delicious!
    This is a dish you can serve to dinner guests with confidence. I stayed true to the recipe with the exception that I used a whole package of spinach and I had mushrooms on hand so I threw them in. The sundried tomatoes gave the dish an awesome depth and the paprika really gave the dish some punch. We topped the dish with a bit of crushed red pepper.
    Thanks for the recipe!

    Reply
  8. Kelly D

    Aug 25, 2020 at 6:33 pm

    Since my husband and i lead a mostly Paleo life. I used coconut milk instead of half and half. I also used broccol kale and spinach green lentil pasta.. And added red pepper flakes to make it a little more spicy. It was delicious.

    Reply
  9. MaryJane Millner

    Jun 27, 2020 at 9:31 pm

    My husband and I both enjoyed this dish very much. I will put this receipe in my rotation and would serve it to guests❗️. Thank you for your creation!

    Reply
  10. Carol

    Jun 04, 2020 at 2:19 pm

    Delish, easy, fast. Sauteed mushrooms with the tomatoes and garlic, used shredded rotisserie chicken but pretty much followed the recipe otherwise. Next time will add another cup of spinach and use the Dutch oven instead of saute pan. And there will be a next time – this dish has really great flavor!

    Reply
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