Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

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.

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!

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.

4.88 from 32 votes

Print

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*

Total Fat 17g 26%

Saturated Fat 9g 45%

Cholesterol 111mg 37%

Sodium 740mg 31%

Potassium 1054mg 30%

Total Carbohydrates 52g 17%

Dietary Fiber 3g 12%

Sugars 5g

Protein 44g 88%

Vitamin A 39.8%

Vitamin C 12.6%

Calcium 40.6%

Iron 14.5%

* Percent Daily Values are based on a 2000 calorie diet.