Description
This Creamy Asiago Chicken Pasta with Sun-Dried Tomatoes is a luscious and comforting dish featuring tender pan-seared chicken breast tossed with al dente pasta in a rich Asiago cheese sauce infused with sun-dried tomatoes and aromatic herbs. Perfect for a flavorful weeknight dinner or a special occasion, it combines creamy textures with savory, tangy notes for an irresistible meal.
Ingredients
Scale
Protein
- 2 boneless skinless chicken breasts
Pasta
- 12 oz pasta (penne or fusilli)
Sauce
- 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
Seasonings & Oils
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Garnish
- Fresh basil leaves (optional)
Instructions
- Preparing the Chicken: Season the boneless, skinless chicken breasts generously with salt, pepper, dried basil, and dried oregano. Heat olive oil in a hot skillet over medium-high heat and pan-sear the chicken until golden brown and cooked through, about 5-7 minutes per side depending on thickness. Remove from pan and let rest, then cut into bite-sized pieces for easier eating.
- Creating the Creamy Asiago Sauce: In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Pour in the heavy cream and chicken broth, stirring to combine all flavors. Add the julienned sun-dried tomatoes and allow the sauce to simmer gently for 2-3 minutes to develop flavor. Gradually stir in the grated Asiago cheese until fully melted and smooth. Season the sauce with dried basil, oregano, salt, and pepper to taste. Let it simmer and reduce slightly to achieve a velvety and thick consistency.
- Cooking the Pasta: While the sauce simmers, cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water for adjusting sauce consistency later.
- Combining All Ingredients: Add the cooked pasta to the skillet with the creamy Asiago sauce and toss gently to coat every piece thoroughly. If the sauce feels too thick, stir in some reserved pasta water a little at a time until you reach your preferred consistency. Fold in the cooked chicken pieces and toss to evenly distribute.
- Finishing Touches: Serve the pasta hot, garnished with an extra sprinkle of grated Asiago cheese and fresh basil leaves if desired, adding extra color and aromatic freshness to the dish.
Notes
- Use penne or fusilli pasta as they hold the creamy sauce well.
- Julienning sun-dried tomatoes ensures even distribution and texture.
- Do not overcook the chicken to keep it tender and juicy.
- Reserve pasta water to adjust sauce thickness and help the sauce adhere to pasta better.
- Fresh basil garnish adds a pop of flavor and color but is optional.
- Asiago cheese can be substituted with Parmesan if unavailable, though it will slightly change the flavor profile.
