Description
Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes is a delightful and comforting dish that combines tender chicken and al dente pasta enveloped in a rich Asiago cheese sauce. Enhanced with tangy sun-dried tomatoes, this recipe is perfect for both busy weeknights and intimate dinner gatherings. In just 40 minutes, you can whip up a restaurant-quality meal that tantalizes the taste buds and warms the soul.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 8 oz fettuccine or penne pasta
- 1 cup freshly grated Asiago cheese
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 1 cup heavy cream
- 3 cloves fresh garlic, minced
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- Salt and pepper to taste
Instructions
- Gather all ingredients: Dice chicken and mince garlic. Cook pasta until al dente; drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until golden brown (5-7 minutes).
- Add minced garlic and sun-dried tomatoes to the skillet; cook for an additional minute until fragrant.
- Pour in heavy cream and chicken broth; scrape any browned bits from the pan. Gradually add grated Asiago cheese, stirring until melted into a creamy sauce.
- Add cooked pasta to the skillet, tossing until evenly coated with sauce.
- Serve hot, garnished with extra cheese or fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 600
- Sugar: 4g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg