Description
Make this creamy Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach. A budget-friendly, delicious 30-minute family dinner everyone will love!
Ingredients
Scale
16 oz Penne or Rigatoni Pasta
1.5 lbs Chicken Breast
1 cup Asiago Cheese
1/2 cup Sun-Dried Tomatoes
3 cups Fresh Spinach
1.5 cups Heavy Cream or Half & Half
4 cloves Garlic
1/2 cup Chicken Broth
2 tbsp Olive Oil
1/2 tsp Red Pepper Flakes
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente
- In a large skillet, heat olive oil over medium-high heat. Season chicken cubes with salt and pepper, then sear until golden brown and cooked through. Remove chicken and set aside
- In the same skillet, add minced garlic and sun-dried tomatoes. Sauté for two minutes until fragrant
- Pour in heavy cream and chicken broth, bringing to a gentle simmer. Scrape up any brown bits from the pa
- Gradually stir in grated Asiago cheese until the sauce is smooth. Add fresh spinach and stir until wilted
- Return cooked chicken and drained pasta to the skillet. Toss to coat everything in the sauce. Add reserved pasta water if sauce is too thick
- Serve hot
Notes
Use the oil from the sun-dried tomato jar to sauté garlic for extra flavor.
Save at least one cup of pasta water before draining.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg
Keywords: Creamy Asiago chicken pasta, Sun-dried tomato and spinach pasta, Italian chicken pasta recipe, Cheesy chicken and spinach pasta