Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes
This Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes is a delightful Italian-American fusion dish that combines tender chicken, tangy sun-dried tomatoes, and a rich Asiago cheese sauce.Perfect for a weeknight dinner or special occasion!
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.