Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

Why You’ll Love This Recipe

If you're a fan of creamy pasta dishes, this Asiago chicken pasta is a must-try. The Asiago cheese adds a rich, nutty flavor that pairs perfectly with the sun-dried tomatoes and spinach. The chicken is cooked to perfection, and the entire dish is enveloped in a silky, creamy sauce that clings to every bite of pasta. Plus, the recipe is quick to make, taking just around 40 minutes from start to finish. It's ideal for busy weeknights or when you want to indulge in something special without much effort.

Ingredients

• 8 oz penne pasta (use gluten-free brown rice penne for a gluten-free version)

• ⅓ cup sun-dried tomatoes with oil (chopped if too large)

• 1 lb chicken breast, sliced in half and chopped

• 3 garlic cloves, minced

• ¼ teaspoon paprika

• 1 cup half and half (or a mixture of half milk and half cream)

• 1 cup Asiago cheese, shredded

• 2 cups fresh spinach

• Salt, to taste

• 2 tablespoons olive oil (for cooking)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the penne pasta according to the package instructions. Drain and set aside.

2. Heat the olive oil in a large skillet over medium heat. Add the chopped sun-dried tomatoes and minced garlic, sautéing until fragrant.

3. Add the chicken to the skillet, seasoning it with salt and paprika. Cook the chicken through, about 7-10 minutes, depending on size.

4. Pour in the half and half, bringing it to a boil. Add half of the grated Asiago cheese, stirring to melt the cheese into the sauce.

5. Reduce heat and gradually add the remaining Asiago cheese, stirring until the sauce thickens. If the sauce is too thick, add a bit more half and half to reach the desired consistency.

6. Add the cooked pasta to the skillet along with the spinach. Cover and cook for 2-3 minutes until the spinach has wilted.

7. Stir everything together, taste, and adjust seasoning with more salt if needed.

8. Serve hot, and enjoy your creamy Asiago chicken pasta!

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

Variations

• Gluten-Free: Use gluten-free pasta, such as brown rice penne, to make this recipe gluten-free.

• Vegetarian: Skip the chicken and add more vegetables like mushrooms, bell peppers, or zucchini for a hearty vegetarian version.

• Dairy-Free: Substitute the Asiago cheese with a dairy-free cheese alternative, and use coconut milk instead of half and half for a dairy-free version.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over low heat, adding a little bit of half and half or milk to loosen the sauce. You can also microwave in 30-second intervals, stirring between each, until heated through.

FAQs

1. Can I use a different cheese instead of Asiago?

Yes, Parmesan or Pecorino Romano are great substitutes for Asiago in this recipe.

2. Can I make this dish ahead of time?

This dish is best served fresh, but you can prepare the chicken and sauce ahead of time and store it separately. When ready to serve, reheat and toss with cooked pasta and spinach.

3. Can I use canned spinach instead of fresh?

Fresh spinach is recommended for the best flavor and texture. Canned spinach can work in a pinch but may have a different texture.

4. How can I make the sauce thicker?

If the sauce is too thin, gradually add more Asiago cheese while stirring on medium heat. This will help the sauce thicken.

5. Can I freeze the leftovers?

This dish may not freeze well because the cream sauce can separate when thawed. It’s best to enjoy it fresh or store it in the fridge for a few days.

6. What other vegetables can I add to this recipe?

You can add mushrooms, bell peppers, or even broccoli to this dish for extra flavor and nutrition.

7. Can I make this recipe without the sun-dried tomatoes?

While the sun-dried tomatoes provide a unique flavor, you can skip them and use fresh tomatoes or roasted red peppers as a substitute.

8. Is this dish spicy?

The paprika adds a mild warmth, but it’s not spicy. If you prefer more heat, feel free to add a pinch of red pepper flakes.

9. Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used instead of chicken breasts for a richer flavor.

10. Can I use a different type of pasta?

Yes, feel free to substitute any short pasta, such as fusilli or rotini, for the penne in this recipe.

Conclusion

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach is a comforting and flavorful dish that’s perfect for any occasion. With its creamy sauce, tender chicken, and vibrant veggies, it’s a meal everyone will love. Whether you’re cooking for a weeknight dinner or a special gathering, this recipe is sure to satisfy your cravings for a rich, creamy pasta dish.

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Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

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• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course, Pasta
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

8 oz penne pasta (gluten-free option: brown rice penne)

⅓ cup sun-dried tomatoes with oil (chopped if too large)

1 lb chicken breast, sliced in half and chopped

3 garlic cloves, minced

¼ teaspoon paprika

1 cup half and half (or a mixture of half milk and half cream)

1 cup Asiago cheese, shredded

2 cups fresh spinach

Salt, to taste

2 tablespoons olive oil (for cooking)

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Instructions

• Cook the penne pasta according to the package instructions. Drain and set aside.

• Heat olive oil in a large skillet over medium heat. Add sun-dried tomatoes and minced garlic, sautéing until fragrant.

• Add the chopped chicken, season with salt and paprika, and cook through, about 7-10 minutes.

• Pour in the half and half and bring it to a boil. Stir in half of the Asiago cheese until melted.

• Lower the heat and add the remaining Asiago cheese, stirring until the sauce thickens. If the sauce is too thick, add a bit more half and half.

• Add the cooked pasta and spinach to the skillet. Cover and cook for 2-3 minutes until the spinach wilts.

• Stir everything together, taste, and adjust seasoning with more salt if needed.

• Serve hot, and enjoy!

Notes

• Gluten-Free: Use gluten-free pasta like brown rice penne.

• Vegetarian: Skip the chicken and add extra vegetables like mushrooms, bell peppers, or zucchini.

• Dairy-Free: Use dairy-free cheese alternatives and coconut milk instead of half and half.