Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

Imagine indulging in a comforting bowl of pasta where every bite is a delightful dance of flavors. Our Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach is exactly that—a creamy, cheesy, and savory dish that will quickly become a favorite in your household.

Why You’ll Love This Recipe

This recipe is perfect for those who appreciate a rich and creamy pasta dish with a twist. The asiago cheese sauce envelops each piece of penne pasta, while the sun-dried tomatoes and spinach add a burst of vibrant flavor and color. Not to mention, it’s incredibly easy to make and can be adapted for a gluten-free diet!

Kitchen Equipment You’ll Need

• Large skillet
• Pot for boiling pasta
• Wooden spoon or spatula
• Cheese grater
• Knife and cutting board
• Colander

Ingredients

• 1/3 cup sun-dried tomatoes with oil (2 tablespoons)
• 1 lb chicken breast, sliced in half, chopped
• 3 garlic cloves, minced
• Salt
• Paprika
• 1 cup half and half (and more)
• 1/4 teaspoon salt
• 1 cup Asiago cheese, grated
• 8 oz penne pasta (use gluten-free brown rice penne for gluten-free version)
• 2 cups fresh spinach

Instructions

1. Use sun-dried tomatoes in oil—chop them into smaller pieces if necessary. Heat 2 tablespoons of olive oil with sun-dried tomatoes and minced garlic on medium heat.
2. Add the chopped chicken breast to the skillet. Season generously with salt and paprika and cook until the chicken is fully cooked.
3. To the same skillet, add 1 cup of half and half and 1/4 teaspoon salt. Bring to a boil, then add the grated Asiago cheese. Stir for about 30 seconds to melt the cheese, then reduce the heat to a simmer. If the sauce is too thick, add another 1/3 cup of half and half. Taste and adjust the seasoning if needed.
4. Cook the pasta according to the package instructions. Drain and rinse.
5. Add the cooked pasta to the sauce along with the spinach. Mix everything together, cover, and let it sit on low simmer until the spinach wilts. Stir to combine and taste for seasoning.
6. Note: If you’re not familiar, half and half is a US product combining half milk and half heavy cream. You can make it at home by mixing equal parts milk and cream.

Tips for Success

• Ensure the chicken is cooked through before adding the cream sauce.
• Use freshly grated Asiago cheese for the best flavor and texture.
• If the sauce becomes too thick, adjust with more half and half to reach your desired consistency.

Additional Tips or Variations

• For a touch of heat, add a pinch of red pepper flakes.
• Try adding mushrooms for an earthy flavor.
• Swap Asiago cheese with Parmesan if preferred.

Nutritional Highlights (Per Serving)

While exact values may vary, this dish offers a balance of protein from the chicken, calcium from the cheese, and vitamins from the spinach. Adjust portion sizes to fit your dietary needs.

Frequently Asked Questions (FAQ)

Can I use a different type of pasta? Absolutely! While penne works well, feel free to use your favorite pasta shape.

Is it possible to make this dish vegetarian? Yes, simply omit the chicken and consider adding more vegetables or a plant-based protein.

How can I store leftovers? Store in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of half and half if needed.

Conclusion

This Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach is a comforting and delicious meal perfect for any night of the week. We hope you enjoy making and tasting this recipe as much as we do. If you give it a try, please share your experience with us in the comments below!