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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.
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.
Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach
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
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
Nutrition
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.
A Delicious Dinner! Had to be a bit creative with some ingredients like the tomatoes, cheese and half-n-half but the creamy cheesesauce still came out great! This is a keeper...
This was so delicious!! Thanks for sharing!
How much paprika do I use? The recipe doesn't specify.
Am I the only one who had their cream curtle as soon as I started to bring it to a slow boil!? There goes $10 in chicken alone....
My half and half curdled too. I thought it was odd this recipe called for half and half instead of heavy cream, and I've never had that problem with heavy cream. BUT I decided to taste it and it tasted good, so I kept going with the recipe. It turned out good and tasted good, so hopefully we aren't all sick later!
This is absolutely delicious! I wouldn't tweak at all!
I was somewhat disappointed with this. The cheese did not melt and ended up in big chunks. I'm an experienced cook so I'm not sure what I did wrong.
I'm having 35 people for a luncheon tomorrow and I wanted to know if I could make this ahead of time and then reheat it before lunch.
? for anyone my husband bought the creamy asiago cheese will that be okay to use. If not we will buy the real block of Asiago cheese. Since we have to melt it with everything maybe it will be okay. Please let me know. Thank You
Made this tonight for supper tonight and it was delicious. Used a few extra seasonings. Thank you for the wonderful recipe.
I need to serve 6-7. Should I double everything in the recipe?
Yes, just double everything in the recipe.
Such a great picture, just had to give a try. OH-so good. Loved the sauce. Wonderful ingredients and so easy to put together. A great comfort food. Will do again and gain.
Thanks!
Thank you, Larry, so glad you enjoyed the recipe! It is quite easy to make!
I made this once before and it was a huge hit! Can you make it ahead of time and freeze it? Would the half and half be ok?
I would freeze it. When you're ready to eat it, let it defrost without using microwave, in the refrigerator overnight, and when reheating on the stove top add some liquid (half and half or water) as the sauce will solidify while frozen.
Love the recipe but why do we have to print a picture of a TUNIC with the recipe????
Aloha, this sounds super delicious! Question tho... do you saute SDT and garlic in SDT oil or do you use another oil, like olive?
I saute sun-dried tomatoes and garlic in the oil from the sun-dried tomato jar - it's really flavorful and has a nice color. However, if you don't have that oil, just use regular olive oil
Followed exactly and was amazed!!! So delicious and my 19 and 15 year old told me not to lose the recipe. Sooo good!!