If you’re craving a dish that feels like a warm embrace in every bite, the Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes Recipe is exactly what you need. This recipe masterfully blends tender chicken, sharp Asiago cheese, and the intense, sweet flavor of sun-dried tomatoes into a luscious sauce that clings perfectly to your favorite pasta. Whether you’re cooking for a family dinner or wanting to impress friends with minimal fuss, this dish brings together simple ingredients for an unforgettable, creamy, and vibrant meal that’s bursting with flavor and comfort.
Ingredients You’ll Need
Gathering the essentials for this recipe is a breeze because each ingredient plays a vital role in creating the layers of flavor, texture, and that lovely creamy texture we all crave. From the savory bite of Asiago cheese to the luxurious silkiness of heavy cream, these ingredients come together beautifully.
- 12 oz pasta (penne or fusilli): These shapes hold onto the creamy sauce superbly, giving you flavor in every bite.
- 2 boneless skinless chicken breasts: A lean protein that cooks quickly and serves as the delicious base for the dish.
- 1 cup grated Asiago cheese: Offers a nutty, sharp flavor that melts into a silky, cheesy sauce.
- 1/2 cup sun-dried tomatoes (julienned): Adds a sweet, tangy punch that brightens the creamy richness.
- 3 cloves garlic (minced): Infuses the sauce with a warm, aromatic depth.
- 1 cup heavy cream: Creates the luscious, velvety texture that makes this pasta dish so indulgent.
- 1/4 cup chicken broth: Balances the creaminess with a little savory moisture and helps the sauce come together.
- 2 tbsp olive oil: Perfect for searing the chicken to a golden crust.
- 1 tsp dried basil: Adds an earthy, herbaceous note supporting the tomatoes and cheese.
- 1 tsp dried oregano: Brings a hint of warmth and subtle spice to round out the flavor profile.
- Salt and pepper to taste: Essential seasonings that enhance every other ingredient.
- Fresh basil leaves for garnish (optional): A fresh, fragrant touch that lifts the whole dish beautifully when served.
How to Make Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes Recipe
Step 1: Preparing the Chicken
Start with those boneless, skinless chicken breasts, which make for an easy and quick prep. Generously season them with salt, pepper, and a sprinkle of dried basil and oregano to infuse flavor right from the start. Heat olive oil in a skillet until it’s hot and ready for searing. Cook the chicken until it’s golden brown on both sides, creating a flavorful crust that locks in juices. Tip: After cooking, slice the chicken into bite-sized pieces for easier mixing into your pasta later.
Step 2: Creating the Creamy Asiago Sauce
In the same skillet, toss in the minced garlic and sauté just until fragrant—don’t let it burn, as that can add bitterness. Next, pour in the heavy cream and chicken broth, stirring to blend them smoothly. Add in those vibrant sun-dried tomatoes, letting the sauce simmer gently for 2 to 3 minutes to meld the flavors. Gradually sprinkle in the Asiago cheese, stirring until it melts into a velvety, smooth sauce. Season again with dried basil, oregano, salt, and pepper, adjusting to your palate. Let the sauce simmer a bit more to thicken—it’s this slow reduction that transforms the sauce into the luscious base that feels so amazing on the palate.
Step 3: Putting It All Together
Cook your pasta until it’s just al dente, leaving it with a slight bite to complement the creamy sauce. Drain the pasta but don’t toss the reserved pasta water away—you’ll want some of it to loosen the sauce if it gets too thick. Add the pasta directly into the skillet with your creamy Asiago sauce and toss gently to coat every piece. If needed, add a splash of that reserved pasta water to reach the perfect consistency. Finally, fold in the tender chicken pieces you prepared earlier. Finish with a sprinkle of extra Asiago cheese and fresh basil leaves for a pop of color and freshness.
How to Serve Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes Recipe
Garnishes
Nothing makes a dish pop quite like fresh garnishes. A handful of fresh basil leaves sprinkled over the top not only adds a beautiful burst of green but also delivers a fresh, herbaceous brightness that contrasts perfectly with the rich sauce. A light dusting of additional Asiago cheese makes the dish visually inviting and adds that little extra cheesy punch with every bite.
Side Dishes
This dish stands out on its own, but pairing it with a crisp green salad dressed lightly with lemon vinaigrette balances the richness wonderfully. Garlic bread or crusty Italian bread is also fantastic for sopping up any leftover sauce on your plate. For a bit of freshness, steamed or roasted asparagus or green beans can add that satisfying crunch and color contrast on your plate.
Creative Ways to Present
Try serving this pasta in individual shallow bowls for an inviting, restaurant-style presentation. You can also sprinkle toasted pine nuts or walnuts on top for extra texture and a nutty twist. Drizzling a little high-quality extra virgin olive oil just before serving adds a lovely sheen and a layer of flavor that makes every bite luxurious. If you’re feeling fancy, small edible flowers or microgreens can elevate the dish for special occasions.
Make Ahead and Storage
Storing Leftovers
After enjoying your first feast, store any leftovers in an airtight container in the refrigerator. This creamy Asiago chicken pasta stays fresh and delicious for up to 3 days. The flavors meld beautifully overnight, making your meal taste even better the next day.
Freezing
While this dish freezes reasonably well, the texture of the creamy sauce can change slightly. If you want to freeze, place it in a freezer-safe container and consume it within 1 to 2 months. Thaw it gently in the fridge before reheating to maintain the best texture possible.
Reheating
To reheat, warm the pasta gently on low heat in a skillet or microwave, adding a splash of chicken broth or cream as needed to loosen the sauce. Stir frequently to keep the sauce smooth and to prevent it from separating. This method revives the creamy texture and keeps the chicken tender.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! Although penne and fusilli are great for holding the sauce, feel free to use any pasta shape you love—farfalle, rigatoni, or even spaghetti can work beautifully with this creamy sauce.
Is there a way to make this recipe lighter?
Yes! You could substitute half-and-half or whole milk for the heavy cream, but keep in mind it will create a thinner sauce. Also, using chicken breast keeps it lean, and you might reduce the cheese slightly for fewer calories.
Can I prepare this dish without sun-dried tomatoes?
While the sun-dried tomatoes give a lovely tangy sweetness, you can omit them or substitute with fresh cherry tomatoes, lightly sautéed for a fresher, less intense flavor.
What can I use if I don’t have Asiago cheese?
Pecorino Romano or Parmigiano-Reggiano are excellent substitutes, providing that sharp, salty flavor that complements the creaminess well.
How can I make this dish gluten-free?
Simply swap the regular pasta for your favorite gluten-free variety – rice, corn, or chickpea-based pastas all absorb sauce well and will keep the dish just as delicious.
Final Thoughts
This Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes Recipe is truly one of those dishes that makes everyday dining feel special. It’s comforting and elegant all at once, easy enough for weeknights but impressive enough for guests. I promise once you try it, it will quickly become a treasured favorite in your recipe box. So go ahead, gather those simple ingredients, and enjoy the magic of this creamy, cheesy, and vibrant pasta that sings with every forkful.
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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
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes is a rich and flavorful dish perfect for a comforting dinner. Tender pan-seared chicken breasts are combined with a luscious Asiago cheese sauce, infused with sun-dried tomatoes and aromatic herbs, all tossed with al dente pasta for a satisfying meal that’s both elegant and easy to make.
Ingredients
Pasta
- 12 oz pasta (penne or fusilli work great)
Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tbsp olive oil
Sauce
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1/2 cup sun-dried tomatoes, julienned
- 1 cup grated Asiago cheese
- Salt and pepper to taste
- 1 tsp dried basil
- 1 tsp dried oregano
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 and pan-sear the chicken until golden brown and cooked through, about 5-7 minutes per side depending on thickness. Remove from skillet and cut into bite-sized pieces for easier eating.
- Creating the Creamy Asiago Sauce: In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and chicken broth, stirring to combine. Add the julienned sun-dried tomatoes and let the sauce simmer gently for 2-3 minutes.
- Incorporating the Cheese and Seasoning: Gradually add the grated Asiago cheese to the sauce, stirring continuously until fully melted and smooth. Season the sauce with additional dried basil, oregano, salt, and pepper to taste. Let the sauce simmer and reduce slightly to achieve a velvety texture, about 3-5 minutes.
- Cooking the Pasta: Meanwhile, cook the pasta in boiling salted water according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water.
- Combining Pasta and Sauce: Add the cooked pasta to the skillet with the Asiago sauce and toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen it up and create a silky consistency.
- Final Assembly: Fold in the bite-sized chicken pieces into the pasta and sauce mixture. Finish the dish with a sprinkle of extra grated Asiago cheese and garnish with fresh basil leaves if desired. Serve immediately for the best flavor and texture.
Notes
- Sun-dried tomatoes can be substituted with roasted red peppers for a milder flavor.
- Use freshly grated Asiago cheese for the best melting and flavor.
- Reserve pasta water to adjust the sauce consistency as needed.
- For a lighter version, substitute heavy cream with half-and-half or a cream alternative.
- Make sure not to overcook the chicken to keep it juicy and tender.
