Asiago Chicken Pasta with Sun-Dried Tomatoes & Spinach is a rich, savory, and slightly tangy pasta dish built on bold cheese flavor, tender chicken, and vibrant Mediterranean accents. The nutty sharpness of Asiago pairs beautifully with sweet sun-dried tomatoes and fresh spinach, all wrapped in a creamy garlic sauce.
This version emphasizes proper searing, sauce emulsification, and balanced acidity for a restaurant-quality result.
Why This Recipe Works
- Asiago provides sharp, nutty depth
- Sun-dried tomatoes add sweetness and acidity
- Spinach balances richness with freshness
- Proper pan deglazing builds layered flavor
- Cream sauce emulsifies with pasta starch for silkiness
Key Ingredient Spotlight
Asiago cheese is a firm Italian cow’s milk cheese with a nutty, slightly sharp flavor. Aged Asiago works best here because it melts smoothly and adds complexity without overwhelming the dish.
Ingredients
Protein & Pasta
- 1 lb boneless, skinless chicken breasts, sliced thin
- 12 oz penne or fettuccine
- Salt and black pepper
Sauce Base
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup chicken broth
- ¾ cup heavy cream
- ¾ cup freshly grated Asiago cheese
Add-Ins
- ½ cup chopped sun-dried tomatoes (oil-packed, drained)
- 2 cups fresh spinach
- ½ teaspoon Italian seasoning
- Red pepper flakes (optional)
Step-by-Step Instructions
1. Cook the Pasta
Bring salted water to a boil and cook pasta until al dente.
Reserve ½ cup pasta water before draining.
2. Sear the Chicken
Season chicken with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken 4–5 minutes per side until golden and fully cooked. Remove and set aside.
Proper browning creates fond (brown bits) that deepen the sauce.
3. Build the Sauce
Reduce heat to medium. Add butter and garlic; sauté 30 seconds.
Pour in chicken broth to deglaze the pan, scraping up browned bits.
Add heavy cream and Italian seasoning. Simmer 3–4 minutes until slightly thickened.
4. Add Cheese
Lower heat and stir in grated Asiago gradually until melted and smooth.
If sauce becomes too thick, add reserved pasta water a tablespoon at a time to emulsify.
5. Add Vegetables
Stir in sun-dried tomatoes and spinach. Cook until spinach wilts (1–2 minutes).
6. Combine Everything
Slice chicken and return to skillet.
Add cooked pasta and toss gently to coat evenly in sauce.
Adjust seasoning with salt, pepper, or red pepper flakes.
Flavor Profile
- Sharp, nutty cheese base
- Creamy garlic undertones
- Sweet-tart sun-dried tomatoes
- Fresh spinach brightness
- Savory seared chicken
The acidity from tomatoes cuts through the cream, preventing the dish from feeling heavy.
Pro Tips for Best Results
Use Freshly Grated Asiago
Pre-shredded cheese contains anti-caking agents that affect melt quality.
Don’t Boil After Adding Cheese
High heat can cause separation.
Salt Carefully
Sun-dried tomatoes and Asiago are naturally salty.
Balance Acidity
If too rich, add a small squeeze of fresh lemon juice at the end.
Variations
Add Mushrooms
Sauté sliced mushrooms before adding cream for deeper umami.
Lighter Version
Substitute half-and-half for heavy cream.
Extra Protein
Add crispy bacon or Italian sausage.
Gluten-Free
Use gluten-free pasta; sauce remains unchanged.
What to Serve With
- Garlic bread
- Simple arugula salad with lemon vinaigrette
- Roasted asparagus
- Steamed green beans
Storage & Reheating
Refrigeration
Store up to 3 days in an airtight container.
Reheating
Reheat gently over low heat with a splash of broth or cream to restore silkiness.
Avoid microwaving at high power to prevent sauce separation.
Nutritional Highlights
- High protein from chicken
- Calcium from Asiago
- Iron and vitamins from spinach
- Energy-dense but balanced with vegetables
To lighten the dish:
- Reduce cream by 25%
- Increase spinach
- Use whole wheat pasta
Common Mistakes to Avoid
- Overcooking chicken (results in dryness)
- Adding cheese at high heat
- Skipping deglazing step
- Over-salting before tasting finished sauce
Final Thoughts
Asiago Chicken Pasta with Sun-Dried Tomatoes & Spinach delivers bold cheese flavor, creamy texture, and balanced brightness in every bite. It’s indulgent but structured, rich yet not overwhelming—perfect for weeknight dinners that feel elevated.
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Asiago Chicken Pasta with Sun-Dried Tomatoes & Spinach
Ingredients
- 12 oz (340g) fettuccine, linguine, or penne
- 1½ lbs (680g) boneless, skinless chicken breasts, sliced into strips
- Salt & black pepper to taste
- 2 tbsp olive oil
- 4 garlic cloves, minced
- ½ cup oil-packed sun-dried tomatoes, drained and chopped
- 3 cups fresh baby spinach
- ¾ cup heavy cream or half-and-half
- ½ cup freshly grated Asiago cheese (plus extra for garnish)
- 2 tbsp unsalted butter
- Optional: pinch of red pepper flakes, lemon zest
Instructions
- Cook pasta: Boil until al dente. Reserve ½ cup pasta water before draining.
- Sear chicken: Season chicken with salt and pepper. In a large skillet, heat 1 tbsp olive oil over medium-high. Cook chicken 5–6 minutes until golden and cooked through. Remove and set aside.
- Sauté aromatics: In same skillet, add remaining oil. Stir in garlic and sun-dried tomatoes; cook 1–2 minutes until fragrant.
- Wilt spinach: Add spinach; stir until just wilted.
- Make sauce: Reduce heat to medium-low. Pour in heavy cream and butter; simmer 2–3 minutes. Stir in Asiago until melted and smooth.
- Combine: Add cooked pasta and chicken to skillet. Toss to coat, adding reserved pasta water as needed to loosen.
- Finish with extra Asiago, red pepper flakes, or lemon zest if desired.
💡 Pro Tips:
– Use oil-packed sun-dried tomatoes—they’re softer and more flavorful than dry-packed.
– For extra richness, stir in 2 tbsp cream cheese with the heavy cream.
– Swap Asiago for Parmesan or Pecorino if needed—but Asiago adds a uniquely nutty depth!
Prep Time & Nutrition (per serving, serves 4):
Servings: 4 | Calories: 480 | Net Carbs: 38g | Fats: 24g | Protein: 32g