If you crave a pasta dish that's bursting with flavor, look no further-this Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach is absolutely dreamy! Creamy, cheesy, and loaded with juicy pan-seared chicken, it's all tossed with bright sun-dried tomatoes and tender spinach for the ultimate comforting bite.

What makes this recipe stand out? The melt-in-your-mouth Asiago cheese sauce is rich and velvety, perfectly coating every piece of pasta. You'll love how the tangy sun-dried tomatoes and fresh spinach balance out the decadence.

It all comes together in just one pan, making cleanup a total breeze. This pasta is my go-to for cozy weeknights, but it'll impress guests at your next dinner party, too! Inspired by my family's favorite Italian bistro, this recipe always gets rave reviews.

Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach plated with extra asiago and basil

Why You'll Love This Recipe

Silky, restaurant-quality Asiago cream sauce makes every bite irresistible
One-pan convenience keeps prep and cleanup easy, even on busy nights
Vibrant sun-dried tomatoes and spinach add bursts of color, texture, and nutrients
Customizable-swap proteins, use your favorite pasta, or go vegetarian with ease

Key Ingredients for Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

See recipe card below for full list of measurements, ingredients, and instructions.

Asiago Cheese

This bold, tangy cheese creates the luxurious cream sauce that brings the whole dish together. Look for wedge Asiago and grate it fresh for the silkiest melt and flavor burst. Pre-grated works in a pinch but may not melt as smoothly. If you can't find Asiago, Parmesan or Pecorino Romano make excellent substitutes, just expect a slightly different character.

Sun-Dried Tomatoes

These provide a sweet-tart punch that cuts through the richness of the cheese sauce. Purchase oil-packed sun-dried tomatoes for the best flavor and easy slicing. Drain and pat dry before slicing. If you have only dry-packed, rehydrate them in hot water for 10 minutes. Chopped roasted red peppers can offer a similar tangy-sweet note in a pinch.

Chicken Breast

Lean and tender chicken breast is perfect for soaking up the flavorful sauce and adding hearty protein. Slice into thin cutlets for even, quick cooking. Boneless, skinless thighs work well for juicier results, or you can sub in cooked rotisserie chicken to save time.

Fresh Spinach

Spinach wilts right into the hot sauce at the end, adding a burst of green and a mild earthy flavor that balances the creaminess. Baby spinach is easiest (no stemming or chopping), but you can use chopped regular spinach or even try kale for more bite.

Pasta

Short pasta shapes like penne, rigatoni, or farfalle grab onto all that creamy sauce deliciously. Cook just until al dente so it holds up after tossing with the sauce. Gluten-free pasta can be swapped in for a celiac-friendly option.

Instructions for Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach

See recipe card below for full list of measurements, ingredients, and instructions.

Cook the Pasta

Start by bringing a large pot of salted water to a boil and cook your pasta according to package directions until just al dente. Drain and set aside, reserving about ½ cup of the pasta cooking water-you might need it to loosen the sauce later.

Sear the Chicken

While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken cutlets generously with salt and pepper. Add them to the skillet in a single layer (work in batches if needed) and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and tent with foil to keep warm.

Sauté Garlic and Sun-Dried Tomatoes

In the same skillet, add the remaining tablespoon of olive oil. Stir in the minced garlic and cook just until fragrant-about 30 seconds. Toss in the sliced sun-dried tomatoes and sauté for 1 minute, letting their flavor infuse the oil.

Make the Asiago Cream Sauce

Pour in the heavy cream and chicken broth, scraping the bottom of the pan to loosen any caramelized bits. Bring to a gentle simmer, then stir in the grated Asiago cheese and (if you like a little heat) the red pepper flakes. Let the sauce bubble for a minute or two until it thickens slightly. Taste and adjust seasoning with salt and pepper.

Combine and Wilt the Spinach

Add the cooked pasta, chicken (and any juices), and spinach to the skillet. Toss everything together until the spinach just wilts and the sauce evenly coats the pasta. If the sauce seems too thick, add some reserved pasta water a tablespoon at a time until it's just right.

Finish and Serve

Remove from heat. Sprinkle with fresh chopped basil or parsley and a little more Asiago if desired. Serve immediately while hot and creamy, with extra cracked black pepper on top.

Recipe Variations

Make It Vegetarian

Simply swap the chicken for sliced mushrooms, roasted red peppers, or extra spinach. Chickpeas or white beans also make great plant-based protein options while keeping the flavor delish!

Lighten the Sauce

For a lighter version, use half-and-half or whole milk instead of heavy cream, and use a reduced-fat cheese blend. The sauce won't be quite as thick, but it'll still be satisfyingly creamy.

Go Gluten-Free

Use your favorite gluten-free pasta-brown rice, lentil, or chickpea pastas work beautifully. Make sure your Asiago and other ingredients are certified gluten-free, too.

Spice It Up

Toss in more crushed red pepper flakes, or even a pinch of cayenne, for extra heat. For a smoky twist, try adding a little diced smoked paprika or chorizo.

Add Veggies

Bulk up the dish by stirring in sautéed zucchini, diced bell peppers, or steamed broccoli along with the spinach and chicken. It's a great way to get extra veggies on the plate.

Serving Suggestions

Serve this Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach alongside a crisp mixed green salad dressed in balsamic vinaigrette for a fresh contrast. Add warm, crusty Italian bread or garlic knots to help mop up every bit of creamy sauce. For an extra pop, garnish each bowl with more shaved Asiago and freshly chopped basil.

Storage and Reheating

To store leftovers, transfer cooled pasta to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over medium-low, adding a splash of milk or chicken broth if the sauce has thickened. The microwave works in short bursts, stirring often. This dish isn't ideal for freezing, as the cream sauce can separate, but you can freeze it for up to one month if needed. Thaw overnight in the fridge and reheat slowly.

Frequently Asked Questions About Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach (FAQ)

Q: Can I use a different cheese if I don’t have Asiago?

A: Absolutely! Parmesan or Pecorino Romano melt well and offer a similar sharp, nutty flavor. Just know Asiago gives a distinctive tang.

Q: Can I make this dish in advance?

A: You can prep the chicken and sauce ahead of time, then cook the pasta and toss everything together right before serving for the best texture.

Q: Are oil-packed or dry-packed sun-dried tomatoes better for this recipe?

A: Oil-packed sun-dried tomatoes bring extra moisture and richness, but you can use dry-packed by soaking them in hot water before slicing.

This Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach is a creamy, flavor-packed meal you'll want to add to your regular dinner rotation. It's easy, totally satisfying, and sure to impress anyone lucky enough to grab a plate! Try it tonight and let me know how it turned out by leaving a comment or rating below-your feedback means so much!