A creamy, savory 30-minute dinner featuring tender chicken, tangy sun-dried tomatoes, and the sharp, nutty flavor of Asiago cheese.
In Austin, pasta night needs to be more than just basic marinara to keep things interesting. This Asiago Chicken Pasta is my "elevation" recipe-it takes simple ingredients and turns them into something that tastes like it came from a high-end Italian bistro. The star here is the Asiago cheese. Unlike mild mozzarella or sharp Parmesan, Asiago offers a unique nutty, slightly pungent flavor that pairs incredibly well with the intense sweetness of sun-dried tomatoes. By using half-and-half instead of heavy cream, the sauce remains silky and rich without being overwhelmingly heavy, making it a perfect weeknight meal that won't leave you feeling weighed down.
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The secret to this flavorful sauce is using the oil from the jar of sun-dried tomatoes to sauté the chicken. That oil is infused with tomato essence and herbs, injecting flavor into the meat before you even add a single spice.
Why You'll Love This Recipe
- Distinct Flavor Profile: Asiago cheese provides a sharper, nuttier taste than standard Alfredo, cutting through the creaminess perfectly.
- Smart Fat Usage: Using the sun-dried tomato oil for cooking adds a depth of flavor you can't get from plain olive oil.
- Balanced Creaminess: Half-and-half creates a lighter sauce that still clings to the penne without the heaviness of pure heavy cream.
- One-Skillet Sauce: The chicken is cooked and the sauce is built in the same pan, capturing all the delicious browned bits (fond).
Ingredients
- Pasta: 8 oz Penne pasta. The tube shape is perfect for holding the creamy sauce. (Gluten-free brown rice penne works excellently here).
- Chicken: 1 lb chicken breast, sliced in half horizontally and chopped into bite-sized pieces.
- Tomatoes: ⅓ cup sun-dried tomatoes packed in oil (plus 2 tablespoons of the oil from the jar).
- Cheese: 1 cup shredded Asiago cheese. (Buy a block and grate it yourself for the smoothest melt).
- Dairy: 1 cup half-and-half (plus extra if needed to thin the sauce).
- Greens: 2 cups fresh spinach.
- Aromatics: 3 cloves minced garlic.
- Seasoning: ¼ teaspoon paprika, salt to taste.
How to Make Asiago Chicken Pasta
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the penne according to the package instructions until al dente. Drain and rinse briefly. Tip: Reserve a small mug of pasta water before draining, just in case you need it later.
2. Sauté Chicken and Aromatics
If the sun-dried tomatoes are large, chop them into smaller strips. Heat a large skillet over medium heat using 2 tablespoons of the oil from the sun-dried tomato jar. Add the chopped tomatoes and minced garlic. Sauté briefly until fragrant.
Add the chopped chicken breast to the skillet. Season generously with salt and ¼ teaspoon paprika. Cook, stirring occasionally, until the chicken is golden brown and cooked through completely.
3. Build the Asiago Sauce
Reduce the heat to medium. Pour in 1 cup of half-and-half and add ¼ teaspoon salt. Bring the mixture to a gentle boil.
Add ½ cup of the shredded Asiago cheese. Stir constantly for about 30 seconds to melt the cheese. Reduce the heat to a simmer.
Check the consistency:
- Too Thin? Gradually add the remaining ½ cup of Asiago cheese, stirring constantly until melted and thickened.
- Too Thick? Splash in another ⅓ cup of half-and-half (or reserved pasta water) to loosen it up.
4. Wilt the Spinach and Serve
Add the cooked, drained pasta to the sauce. Top with the 2 cups of fresh spinach. Cover the skillet with a lid and let it sit on a low simmer for 1-2 minutes to allow the spinach to wilt.
Remove the lid and stir everything together until the pasta is coated and the spinach is integrated. Taste and add more salt if needed. Serve immediately.
Common Mistakes to Avoid
- Boiling the Sauce Curdles Dairy: Once the cheese is added, keep the heat at a gentle simmer. Boiling half-and-half vigorously with cheese can cause it to separate and become grainy.
- Using Pre-Shredded Cheese: Pre-shredded cheese contains anti-caking agents (cellulose) that prevent it from melting into a smooth sauce. Always grate your own Asiago.
- Over-Salting: Asiago and sun-dried tomatoes are naturally salty. Taste the sauce before adding extra salt at the end.
Tips and Tricks for Success
The Asiago Scale Asiago cheese comes in two main varieties: "Pressato" (fresh, mild, smooth) and "d'Allevo" (aged, crumbly, sharp). For a melting sauce, fresh/young Asiago melts better, but aged Asiago has more flavor. A mix is often best, or look for "medium" age.
Spinach Timing Don't cook the spinach into oblivion. The "cover and steam" method described in step 4 ensures it wilts but stays bright green.
Substitutions If you can't find Asiago, a blend of Parmesan and Fontina is a good substitute that mimics the sharpness and meltability.
Variations
- Spicy Kick: Add ¼ teaspoon of red pepper flakes when sautéing the garlic and tomatoes for a touch of heat.
- Mushroom Addition: Sauté sliced baby bella mushrooms with the chicken for extra earthiness.
- Bacon Lover: Crumble crispy bacon on top of the finished pasta for a smoky, salty crunch.
How to Serve
This rich pasta pairs beautifully with a simple side salad of arugula or mixed greens with a balsamic vinaigrette to cut through the creamy cheese sauce. Garlic bread is essential for mopping up the leftovers.
Make Ahead and Storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating: Cream sauces thicken when cold. Reheat gently on the stovetop with a splash of milk or water to restore the creamy consistency. Freezing: Freezing is not recommended as dairy-based sauces tend to separate upon thawing.
Recipe Notes / What I Learned
I learned that rinsing the pasta (which is usually a no-no in Italian cooking) is actually helpful here if you are prepping it ahead, to stop it from sticking. However, if cooking immediately, simply drain it and add it directly to the sauce for better adherence.
Nutrition Snapshot
Estimated per serving (4 servings): 550 calories, 25g fat, 35g protein, 45g carbohydrates.
Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach
Equipment
- 1 Large pot for pasta
- 1 Large skillet for chicken and sauce
Ingredients
- 8 oz penne pasta use gluten-free brown rice penne for GF version
- 1 lb chicken breast sliced in half, chopped
- ⅓ cup sun-dried tomatoes with oil chopped if large
- 2 tablespoons oil from the sun-dried tomatoes jar (or olive oil)
- 3 cloves garlic, minced
- salt for seasoning chicken
- ¼ teaspoon paprika
- 1 cup half and half plus more if needed
- ¼ teaspoon salt for sauce, adjust to taste
- 1 cup Asiago cheese shredded, divided
- 2 cups fresh spinach
Instructions
- Cook pasta according to package instructions. Drain, rinse, and set aside.8 oz penne pasta
- If sun-dried tomatoes are large, chop them. Heat **2 tablespoons** of oil (from the sun-dried tomato jar or olive oil) and minced garlic on medium heat. Add chopped chicken breast and sun-dried tomatoes. Generously season the chicken in the skillet with salt and paprika. Cook chicken until it's cooked through completely.8 oz penne pasta
- To the same skillet with chicken and tomatoes, add **1 cup** of half and half and **¼ teaspoon** salt. Bring to a boil. Add **½ cup** of grated Asiago cheese and stir for about **30 seconds** to melt. Reduce heat to medium. Gradually add the remaining **½ cup** of Asiago cheese while constantly stirring to thicken. *Tip: If the sauce is too thick, add another ⅓ cup of half and half.* Taste and add more salt if needed.8 oz penne pasta
- Add cooked and drained pasta to the sauce. Add fresh spinach. Cover with the lid and let the pasta sit on a low simmer to allow the spinach to wilt. Once wilted, stir everything together to combine. Taste and season with more salt if needed.8 oz penne pasta
Notes
Nutrition
FAQs
Is Asiago cheese strong?
It is stronger than Mozzarella but generally milder than sharp Provolone or aged Parmesan. It has a distinct nutty, savory flavor that gives this dish its character.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out all the excess water before adding it to the sauce, otherwise, your creamy sauce will become watery.
