Who doesn’t love a creamy, cheesy pasta dish that’s bursting with flavor? Our Asiago Chicken Pasta with sun-dried Tomatoes is a game-changer!
Did you know that sun-dried tomatoes have 20 times the lycopene content of fresh tomatoes?
That’s right – this dish isn’t just delicious, it’s nutritious too! Get ready to transform your dinner routine with this irresistible recipe that’ll have everyone asking for seconds.
Let’s dive in and discover how to create this Italian-inspired masterpiece in your own kitchen!
Ingredients You’ll Need
Before we start cooking, let’s gather all the ingredients we’ll need for this mouthwatering dish:
- 12 oz pasta (penne or fusilli work great)
- 2 boneless, skinless chicken breasts
- 1 cup grated Asiago cheese
- 1/2 cup sun-dried tomatoes, julienned
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup chicken broth
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Choosing the Perfect Pasta
The pasta you choose can make or break this dish. Here’s what you need to know:
- Shape matters: Penne and fusilli are ideal for this recipe as their shapes hold the creamy sauce well.
- Fresh vs. dried: While fresh pasta is delicious, dried pasta actually works better here. It’s more robust and can stand up to the rich sauce without becoming mushy.
- Gluten-free option: If you’re avoiding gluten, don’t worry! This recipe works great with gluten-free pasta alternatives made from rice, corn, or quinoa.
Serving Suggestions
Take your meal to the next level with these serving ideas:
- Pair with a crisp green salad for a balanced meal.
- Serve alongside garlic bread to soak up every last bit of sauce.
- For wine lovers, a chilled Pinot Grigio or light Chardonnay complements this dish beautifully.
- Presentation matters! Serve in a large, shallow bowl and garnish with a sprinkle of red pepper flakes and a few whole basil leaves for that restaurant-quality look.
Storing and Reheating Leftovers
If you’re lucky enough to have leftovers (it’s rare with this dish!), here’s how to keep them tasting great:
- Store in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or cream to revive the sauce.
- Reheat gently on the stovetop or in short bursts in the microwave, stirring frequently.
- For best results, enjoy within 2 days – but let’s be honest, it probably won’t last that long!
A tantalizing Asiago chicken pasta with sun-dried tomatoes that’s sure to become a family favorite!
This dish proves that you don’t need to be a professional chef to create restaurant-quality meals at home.
With its perfect balance of creamy Asiago, tender chicken, and tangy sun-dried tomatoes, this pasta is a true crowd-pleaser. Enjoy!
Recipe FAQ’s
Can I use a different cheese instead of Asiago?
Yes! While Asiago gives a unique flavor, Parmesan or Pecorino Romano can be good substitutes.
What’s the best way to reheat this pasta?
Gently on the stovetop with a splash of milk or cream for the best texture.
Is this dish spicy?
No, but you can add red pepper flakes for a kick if you prefer.
Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes
Ingredients
- 12 oz pasta penne or fusilli work great
- 2 boneless skinless chicken breasts
- 1 cup grated Asiago cheese
- ½ cup sun-dried tomatoes julienned
- 3 cloves garlic minced
- 1 cup heavy cream
- ¼ cup chicken broth
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish optional
Instructions
Preparing the Chicken
- Start with boneless, skinless chicken breasts for easy preparation.
- Season the chicken generously with salt, pepper, and a pinch each of dried basil and oregano.
- For the best flavor, pan-sear the chicken in a hot skillet with a touch of olive oil. This creates a beautiful golden crust that adds depth to the dish.
- Pro tip: Cut the chicken into bite-sized pieces after cooking for easier eating!
Creating the Creamy Asiago Sauce
- In the same pan you cooked the chicken, add minced garlic and sauté until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine.
- Add the sun-dried tomatoes and let the sauce simmer for 2-3 minutes.
- Gradually stir in the grated Asiago cheese until melted and smooth.
- Season with dried basil, oregano, salt, and pepper to taste.
- The key to a perfect sauce consistency is patience. Let it simmer and reduce slightly – you’ll be rewarded with a velvety, flavor-packed sauce!
Putting It All Together
- Cook your pasta according to package instructions until al dente.
- Drain the pasta, reserving 1/2 cup of pasta water.
- Add the cooked pasta to the pan with the sauce and toss gently to coat.
- If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
- Fold in the cooked chicken pieces.
- Finish with a sprinkle of extra Asiago cheese and fresh basil leaves.