When I discovered the Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes Recipe, it instantly became one of my all-time favorites for a comforting yet elegant meal. This dish brings together tender chicken, a luscious Asiago cheese sauce, and the vibrant pop of sun-dried tomatoes, creating a perfect balance of creamy richness and bright, savory notes. Whether you’re cooking for family or impressing friends, this pasta dazzles with every bite and is surprisingly simple to pull together on a weeknight or special occasion.
Ingredients You’ll Need
To make this Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes Recipe truly shine, you just need a handful of straightforward ingredients. Each one plays a starring role—from the creamy Asiago cheese that melts into silky sauce, to the sun-dried tomatoes adding bursts of tangy sweetness, and of course, tender chicken that turns the dish into a hearty meal.
- 12 oz pasta (penne or fusilli): These shapes hold the sauce beautifully, ensuring every bite is coated.
- 2 boneless skinless chicken breasts: Perfect for quick cooking and adding protein to the dish.
- 1 cup grated Asiago cheese: This cheese brings nutty, savory depth with a creamy melt.
- 1/2 cup sun-dried tomatoes (julienned): They add a concentrated, vibrant flavor and color.
- 3 cloves garlic (minced): Essential for building a fragrant base and elevating every step.
- 1 cup heavy cream: Creates that luscious, velvety sauce texture that makes the dish so irresistible.
- 1/4 cup chicken broth: Adds subtle savory notes and thins the sauce just right.
- 2 tbsp olive oil: For perfectly searing the chicken and sautéing garlic.
- 1 tsp dried basil: Gives a classic Italian herb aroma and flavor.
- 1 tsp dried oregano: Enhances the sauce with a warm, earthy touch.
- Salt and pepper to taste: To season every layer of the dish perfectly.
- Fresh basil leaves for garnish (optional): Adds a fresh, colorful finishing touch.
How to Make Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes Recipe
Step 1: Preparing the Chicken
Start with two boneless, skinless chicken breasts for an effortless prep. Season them generously with salt, pepper, and a pinch each of dried basil and oregano. To lock in flavor and get that gorgeous golden crust, pan-sear the chicken in a hot skillet with a drizzle of olive oil. This step not only seals in juiciness but also gives the dish a wonderful depth of flavor. Once cooked, slice the chicken into bite-sized pieces—this makes the final dish easier to enjoy and ensures each forkful has tender chicken throughout.
Step 2: Creating the Creamy Asiago Sauce
Use the same skillet—now flavored with all those tasty browned bits—to sauté your minced garlic until fragrant, which usually takes about a minute. Then, pour in the heavy cream and chicken broth, stirring gently to blend all those flavors. Toss in the julienned sun-dried tomatoes and let everything simmer for 2 to 3 minutes; this softens the tomatoes and infuses the sauce with their tangy essence. Now, gradually stir in the grated Asiago cheese and allow it to melt smoothly into the sauce. Season with dried basil, oregano, salt, and pepper, adjusting to your taste. The secret here is patience: let the sauce simmer until it thickens slightly into a velvety, flavor-packed masterpiece.
Step 3: Putting It All Together
Cook your penne or fusilli pasta according to the package directions until al dente—the perfect texture to soak up that sauce. Drain the pasta, reserving half a cup of pasta water. Add the pasta directly to your Asiago sauce and toss gently to coat every noodle. If the sauce feels too thick, a splash of the reserved pasta water will loosen it up beautifully without watering down the flavor. Finally, fold the juicy chicken pieces back into the pan, giving everything one last gentle toss. Serve topped with a sprinkle of extra Asiago cheese and fresh basil leaves for a gorgeous finish.
How to Serve Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes Recipe
Garnishes
Fresh basil leaves are a lovely, aromatic garnish that brighten up the plate and add a pop of green. A little extra grated Asiago cheese scattered on top adds an inviting richness and makes the dish look as good as it tastes. For an unexpected twist, a few cracked black peppercorns or a light drizzle of olive oil can elevate the presentation even more.
Side Dishes
This dish stands well on its own but pairing it with a crisp, refreshing side salad balances the richness wonderfully. Think mixed greens with a lemon vinaigrette or a simple arugula salad for peppery contrast. Garlic bread or a warm baguette on the side is always a crowd-pleaser, perfect for mopping up any extra sauce.
Creative Ways to Present
For a special occasion, serve the pasta in individual shallow bowls, layering the chicken pieces prominently on top for visual appeal. Adding a few sun-dried tomatoes on the top as a final touch invites guests into the flavors before they even taste the dish. For a family dinner, a large rustic serving dish can create that warm, communal vibe everyone loves.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes Recipe in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, making it a tasty next-day meal.
Freezing
While this pasta tastes best fresh, you can freeze leftovers for up to two months. Place portions in freezer-safe containers and thaw overnight in the fridge before reheating.
Reheating
When reheating, gently warm the pasta in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. Avoid microwaving for too long as the texture of the chicken and pasta can become rubbery. Slow, gentle reheating maintains that luscious creaminess.
FAQs
Can I use a different type of cheese instead of Asiago?
Absolutely! While Asiago gives a unique nutty richness, Parmesan or Pecorino Romano can be great substitutes. Just keep in mind the flavor profile and adjust seasoning accordingly.
What kind of pasta works best for this recipe?
Penne and fusilli are ideal because their shapes capture the creamy sauce beautifully. However, feel free to experiment with rigatoni, farfalle, or even spaghetti if those are what you have on hand.
Are sun-dried tomatoes always necessary?
They are key to the tangy depth in this Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes Recipe, but if you can’t find them, roasted red peppers can offer a smoky sweetness as an alternative.
Can I make this dish vegetarian?
Definitely! Simply omit the chicken and increase the sun-dried tomatoes or add sautéed mushrooms for heartiness. The Asiago cream sauce will still take center stage beautifully.
How do I know when the chicken is cooked through?
Chicken breasts should be cooked until the internal temperature reaches 165°F (74°C). Pan-searing until golden and then slicing to ensure there’s no pink inside is also a good visual cue.
Final Thoughts
I truly hope you give this Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes Recipe a try soon. It’s one of those dishes that feels indulgent yet is simple enough for any night of the week. The combination of creamy Asiago sauce, tender chicken, and the sweet tang of sun-dried tomatoes keeps everyone coming back for seconds. Once you taste it, I’m sure it will become a beloved go-to in your kitchen, just as it is in mine.
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Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes is a rich and flavorful Italian-inspired dish featuring tender pan-seared chicken breasts tossed in a velvety Asiago cheese cream sauce with aromatic herbs and tangy sun-dried tomatoes. Perfect for a comforting weeknight dinner, this recipe combines al dente pasta with a luscious sauce that’s easy to prepare and sure to impress.
Ingredients
Protein
- 2 boneless skinless chicken breasts
Pasta
- 12 oz penne or fusilli pasta
Sauce
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1 cup grated Asiago cheese
- 1/2 cup sun-dried tomatoes, julienned
- 3 cloves garlic, minced
Seasoning & Oil
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Garnish
- Fresh basil leaves (optional)
Instructions
- Preparing the Chicken: Season the boneless, skinless chicken breasts generously with salt, pepper, dried basil, and dried oregano. Heat olive oil in a skillet over medium-high heat, then pan-sear the chicken until golden brown on both sides and cooked through, about 5-7 minutes per side. After cooking, cut the chicken into bite-sized pieces for easy eating.
- Creating the Creamy Asiago Sauce: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Add sun-dried tomatoes and let the sauce simmer gently for 2-3 minutes. Gradually stir in the grated Asiago cheese until fully melted and smooth. Season the sauce with dried basil, oregano, salt, and pepper to taste. Allow the sauce to simmer and reduce slightly to achieve a velvety consistency.
- Cooking the Pasta: While preparing the sauce, cook pasta according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
- Combining the Dish: Add the cooked pasta to the skillet with the creamy Asiago sauce and toss to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a little at a time to loosen it. Fold in the cooked chicken pieces to combine everything thoroughly.
- Finishing Touches: Sprinkle extra Asiago cheese over the top and garnish with fresh basil leaves if desired. Serve immediately and enjoy your flavorful and creamy Asiago chicken pasta.
Notes
- Using penne or fusilli pasta works best as their shapes hold the sauce well.
- Be sure not to overcook the chicken to keep it tender and juicy.
- If your Asiago cheese is very salty, adjust added salt accordingly.
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- Fresh basil leaves add a nice aromatic finish but can be omitted if unavailable.
