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Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.