If you’re looking for a dish that’s bursting with flavor and comfort, let me introduce you to my asiago chicken pasta with sun dried tomatoes and spinach! Oh man, this meal is like a warm hug on a plate. The creamy asiago cheese melts beautifully over perfectly cooked pasta, while the sun-dried tomatoes add a delightful tang, and the fresh spinach brings everything to life. I first whipped this up on a busy weeknight when I needed something quick but satisfying, and let me tell you, it has become a staple in my home ever since. Trust me, once you try it, you’ll want to make it again and again!
Ingredients List
- 8 oz pasta (your choice, but I love using penne or fettuccine)
- 2 cups cooked chicken, shredded (leftovers work great here!)
- 1 cup asiago cheese, grated (oh, the creaminess!)
- 1/2 cup sun-dried tomatoes, chopped (packed in oil for extra flavor)
- 2 cups fresh spinach (it wilts down so beautifully)
- 2 cloves garlic, minced (because garlic makes everything better)
- 2 tbsp olive oil (for sautéing and flavor)
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (freshly cracked is best)
- 1/4 cup chicken broth (for that extra moisture)
How to Prepare Asiago Chicken Pasta with Sun Dried Tomatoes and Spinach
Step 1: Cook the Pasta
First things first, you’ll want to cook your pasta according to the package instructions. Usually, this means bringing a large pot of salted water to a rolling boil. Toss in your pasta and let it boil for about 8-10 minutes until it’s al dente. Trust me, that little bit of bite in the pasta is key! Once it’s done, drain it and set it aside. Don’t forget to save a splash of that pasta water; it can help if your dish needs a little extra moisture later on!
Step 2: Sauté Garlic
Now, grab a large skillet and heat up the olive oil over medium heat. Once it’s shimmering, add in the minced garlic. Ahh, the smell of sautéing garlic is just heaven! Sauté it for about 1-2 minutes until it’s fragrant but be careful not to let it burn—nobody wants bitter garlic in their dish!
Step 3: Combine Ingredients
Next, it’s time to add your shredded chicken, chopped sun-dried tomatoes, and fresh spinach to the skillet. Stir everything together and watch the spinach wilt down—it’s like magic! After a minute or so, pour in the chicken broth to bring everything together. Give it a good stir; you want all those flavors to mix beautifully!
Step 4: Mix in Pasta and Cheese
Now, add that cooked pasta back into the skillet along with the grated asiago cheese. This is where the magic happens! Mix everything together until the cheese melts and creates a creamy sauce that clings to the pasta. If it seems a bit dry, just splash in some of that reserved pasta water you saved earlier. It’ll help create the perfect texture!
Step 5: Season and Serve
Finally, season your dish with salt and freshly cracked black pepper to taste. Give it one last mix, then serve it hot! I like to top mine with a little extra cheese and maybe a sprinkle of fresh herbs if I’m feeling fancy. Enjoy every creamy, cheesy bite of your asiago chicken pasta with sun dried tomatoes and spinach!
Tips for Success
To make sure your asiago chicken pasta with sun dried tomatoes and spinach turns out perfectly, here are a few tips! First, don’t overcook your pasta; it should be al dente for the best texture. If you want to make this dish even creamier, consider adding a splash of heavy cream along with the chicken broth—trust me, it’s a game changer! Also, feel free to adjust the amount of sun-dried tomatoes based on your taste; they pack a punch of flavor! Finally, if you need to reheat leftovers, do so gently on low heat to keep that creamy goodness intact.
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use. On average, each serving of this asiago chicken pasta with sun dried tomatoes and spinach contains about 550 calories, 20g of fat, 40g of protein, and 60g of carbohydrates. It’s a flavorful dish that packs a hearty punch!
FAQ Section
Can I use fresh chicken instead of cooked?
Absolutely! Just cook the chicken in the skillet before adding the garlic. Once it’s cooked through, shred it and continue with the recipe.
What can I substitute for asiago cheese?
If you can’t find asiago, no worries! You can use parmesan or even mozzarella for a similar creamy texture. Each will bring a unique flavor!
How do I store leftovers?
Store any leftover asiago chicken pasta with sun dried tomatoes and spinach in an airtight container in the fridge for up to 3 days. Just be sure to reheat gently to keep that creamy sauce intact.
Can I make this dish vegetarian?
Definitely! Just skip the chicken and add more veggies like bell peppers or mushrooms. You might want to increase the amount of cheese for extra creaminess!
What’s the best way to reheat this pasta?
The best method is to reheat it on the stovetop over low heat, adding a splash of chicken broth or water to bring back that creamy texture.
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for busy weeknights.
- Packed with vibrant flavors from the asiago cheese, sun-dried tomatoes, and fresh spinach.
- Healthier option with lean protein from chicken and nutrient-rich veggies.
- Customizable to your taste—add more veggies or switch up the cheese!
- One skillet means less cleanup, which is always a win in my book!
- Comforting and satisfying, it’ll leave you feeling full and happy.
Storage & Reheating Instructions
To store your delicious asiago chicken pasta with sun dried tomatoes and spinach, place any leftovers in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to enjoy it again, the best way to reheat is on the stovetop over low heat. Just add a splash of chicken broth or a bit of water to help bring back that creamy texture. Stir gently until heated through, and avoid the microwave if you can—nobody wants a rubbery pasta experience! Enjoy it again just like the first time!
Print
Asiago Chicken Pasta with Sun Dried Tomatoes: 5 Star Comfort
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
A flavorful dish featuring asiago cheese, chicken, sun-dried tomatoes, and spinach over pasta.
Ingredients
- 8 oz pasta
- 2 cups cooked chicken, shredded
- 1 cup asiago cheese, grated
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chicken broth
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté until fragrant.
- Add chicken, sun-dried tomatoes, and spinach to the skillet.
- Pour in chicken broth and stir well.
- Add cooked pasta and asiago cheese. Mix until cheese melts.
- Season with salt and pepper. Serve hot.
Notes
- Use whole wheat pasta for a healthier option.
- Adjust the amount of sun-dried tomatoes to taste.
- For extra creaminess, add a splash of cream.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Keywords: asiago chicken pasta, sun dried tomatoes, spinach pasta