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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.
This was a wonderful dish. Best pasta dish I’ve had in a long time. I improvised a tad. I used freshly grated Parmesan and some feta. I also puts in capers and kalamata olives and used shrimp instead of chicken. Wonderful!!
Love this dish! Does anyone know the best way to scale up this recipe for more servings?
What is a serving size for this recipe?
Hey! Thanks for the recipe! Is there any other cheese you can use with this?
This was delicious! I did more than 8oz of pasta so I just adjust spices and liquid. I also sautéed mushrooms.
Made this last night was amazing added mushrooms too
Delicious! Skipped the chicken and added artichoke hearts- loved it! Will add to regular rotation!
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..
Good stuff!
Thank you, Dorothy! 🙂
Fabulous! Served this with homemade sourdough bread.
That sounds delicious!
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!
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.
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!
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!
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