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
Scale
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.
