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Pasta Chicken

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

Published: Feb 19, 2016 | 216 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.

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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

4.89 from 53 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 216 Comments

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Comments

  1. Rebecca

    Jun 03, 2020 at 9:08 am

    This was a really good dish ! I did modify it though. I doubled it minus the chicken. I put 1 and 1/2 cup of half and half and about a cup and a half of almond milk. I did not use sun dried tomatoes. I used two cans of fire roasted tomatoes and 2 jars of roasted peppers. I added mushrooms. I also grilled the chicken. *Remember these amounts were used doubling the recipe. It was fantastic !! I will definitely make again

    Reply
  2. in

    May 18, 2020 at 6:49 pm

    I made this for my wife and I and was totally impressed by how easy and delicious this pasta was. I will definitely make this again.

    Reply
  3. JH

    Apr 19, 2020 at 9:08 pm

    Loved this! I did cut way back on all that salt, though.

    Reply
  4. Aisling Mcsharry

    Apr 10, 2020 at 12:18 pm

    I’m about to try this recipe for dinner but couldn’t find Asiago cheese. Is there a substitute I can use?
    Thanks

    Reply
  5. Karen

    Mar 17, 2020 at 10:17 pm

    Hello, I found this recipe on Reddit. I am on a Provincial lockdown but my work is still open. I am at home otherwise and trying new things. The flavours were delicious and the recipe was easy to follow for a novice cook. Thank you so much for this recipe. I will definitely be making this again.

    Reply
  6. Susan

    Mar 12, 2020 at 7:32 pm

    This was delicious! And so quick to make. I used sun dried tomatoes and a little olive oil and added a chopped onion with the garlic. Due to diet restrictions, I used fat-free half and half and it turned out so rich and yummy.mmalso it’s an easy recipe to halve for two people. Will definitely make it again.

    Reply
  7. Rebecca

    Mar 08, 2020 at 8:11 pm

    This was delish!! A big hit with my husband and 5 year old who likes virtually nothing! Will definitely be making again in the future. Thanks for the tips of bringing the cheese to room temp and pre heating half & half, definitely helpful!

    Reply
    • Julia

      Mar 12, 2020 at 2:44 am

      So glad you enjoyed this recipe! 🙂

      Reply
  8. Noella

    Jan 11, 2020 at 5:48 pm

    I thought I followed the recipe carefully, but my sauce separated, curdled. Do you know why this happened?

    Reply
    • April Banks

      Feb 18, 2020 at 6:37 pm

      Let the cheese sit out and be room temperature. When I add everything cold it does this. If I let the cheese be room temp it’s good. Sometimes I let the half and half sit out a few also just to make sure!

      Reply
      • Julia

        Feb 19, 2020 at 4:49 pm

        Great tips! Also, you can try to use heavy cream instead of half-and-half next time.

        Reply
  9. Nicole

    Dec 07, 2019 at 9:10 pm

    I seriously love this pasta dish, and so does the rest of the family. My husband prefers to halve the asiago and use 1/2 parmesan, but my adult daughters and I highly prefer the distinct flavor of asiago. It has been a favorite now for nearly 3 years.

    Reply
    • Julia

      Feb 20, 2020 at 7:26 pm

      I am so happy to hear that! Thank you for stopping by and sharing such a positive comment!

      Reply
  10. Susan

    Dec 05, 2019 at 7:59 pm

    Very fond of this recipe but my cream always curdles when I add in the asiago and bring dish to a boil the turn down. Still tastes great but not so much to look at. Any suggestions very welcome. Thanks. Susan

    Reply
    • Lisa

      Jan 12, 2020 at 4:39 pm

      You might want to pre-warm the half and half before adding and let the cheese cone to room temp. If that doesnt work, you could try lowering the cooking temp in case the cheese is seperating? Good luck!

      Reply
      • Julia

        Feb 19, 2020 at 10:27 pm

        Lisa, great and helpful tips. Susan, Do you use half-and-half or heavy cream? You can try this recipe with heavy cream and see if that results in better texture.

        Reply
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