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
Scale
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.
