Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

Looking for a rich and satisfying pasta dish that’s bursting with flavor? This Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach is a restaurant-worthy meal made right in your kitchen. Creamy, cheesy, and loaded with tender chicken, sun-dried tomatoes, and fresh spinach, it’s a perfect dinner for busy weeknights or special occasions.

Why You’ll Love This Recipe

• Creamy Asiago Sauce – Sharp, nutty Asiago cheese gives the sauce a unique depth that pairs beautifully with garlic and cream.
• Quick & Easy – Ready in about 30 minutes with simple pantry staples.
• Balanced & Hearty – Protein-packed chicken, nutrient-rich spinach, and bold sun-dried tomatoes create a well-rounded, satisfying meal.

Ingredients

• 2 boneless, skinless chicken breasts, sliced into thin strips
• Salt and pepper, to taste
• 2 tablespoons olive oil (preferably from the sun-dried tomato jar)
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ½ cup sun-dried tomatoes (oil-packed), sliced
• 2 cups fresh baby spinach
• 1 ½ cups heavy cream
• ¾ cup freshly grated Asiago cheese
• ½ cup grated Parmesan cheese (optional for added depth)
• 8 oz fettuccine or penne pasta, cooked al dente
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
2. Sear the Chicken
   In a large skillet, heat olive oil over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Add to the skillet and cook until golden and fully cooked through. Remove and set aside.
3. Sauté Aromatics & Tomatoes
   In the same skillet, add a bit more oil if needed. Sauté garlic for about 30 seconds until fragrant. Add the sun-dried tomatoes and cook for 1–2 minutes.
4. Make the Sauce
   Pour in the heavy cream and bring to a gentle simmer. Stir in Asiago cheese and Parmesan (if using), stirring constantly until the sauce thickens and becomes creamy.
5. Add Spinach & Chicken
   Toss in the spinach and let it wilt. Return the cooked chicken to the skillet and stir to combine.
6. Combine with Pasta
   Add the cooked pasta and toss until everything is well-coated with the sauce. Adjust seasoning with salt and pepper if needed.
7. Serve
   Garnish with fresh basil or parsley and serve immediately.

Tips for Success

• Use freshly grated cheese for the best melting and flavor.
• Don’t overcook the spinach—add it just before serving to keep its vibrant color.
• Reserve a bit of pasta water to loosen the sauce if it becomes too thick.

Variations

• Swap chicken for shrimp or grilled tofu for a pescatarian or vegetarian twist.
• Add mushrooms or zucchini for more vegetables.
• Use half-and-half instead of cream for a lighter version.

This Asiago Chicken Pasta is the kind of dish that impresses with minimal effort. Creamy, flavorful, and comforting—just the way homemade pasta should be.