Here’s a full recipe for Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes, Spinach, Garlic, and Paprika—rich, savory, and perfect for a cozy dinner.
Creamy Asiago Chicken Pasta
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
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2 large chicken breasts, sliced into thin strips
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2 tbsp olive oil (divided)
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1 tbsp butter
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3 cloves garlic, minced
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1 tsp paprika (smoked or sweet, to taste)
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Salt & black pepper, to taste
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1 cup sun-dried tomatoes, sliced (in oil, drained)
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2 cups fresh spinach
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1 cup heavy cream
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1 cup chicken broth (low sodium)
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1 cup freshly grated Asiago cheese
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300g (10–11 oz) pasta (penne, fettuccine, or your choice)
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Fresh parsley, chopped (for garnish)
Instructions
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Cook the pasta
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In a large pot of salted boiling water, cook pasta until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
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Season and cook chicken
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In a large skillet over medium-high heat, heat 1 tbsp olive oil.
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Season chicken strips with salt, pepper, and paprika.
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Cook for 4–5 minutes per side until golden and fully cooked through. Remove to a plate.
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Start the sauce
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In the same skillet, add 1 tbsp olive oil and 1 tbsp butter.
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Sauté garlic for 30 seconds until fragrant.
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Stir in sun-dried tomatoes and cook for 1–2 minutes.
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Add liquids
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Pour in chicken broth, scraping any browned bits from the bottom.
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Add heavy cream, stirring to combine.
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Melt in cheese & wilt spinach
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Lower the heat and stir in the Asiago cheese until melted and creamy.
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Add spinach and cook until just wilted.
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Combine
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Return chicken to the skillet along with any juices.
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Toss in cooked pasta, adding a splash of reserved pasta water if needed to loosen the sauce.
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Serve
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Garnish with parsley and extra Asiago if desired.
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Serve hot with crusty bread for sauce-mopping bliss.
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💡 Tip: For extra depth, sprinkle in a pinch of red pepper flakes when adding garlic. It balances the creaminess beautifully.
