Description

This flavorful Chicken Pasta with Sun-Dried Tomatoes and Spinach features tender chicken breast cooked in a creamy Asiago cheese sauce enriched with sun-dried tomatoes and fresh spinach. This comforting dish combines perfectly al dente penne pasta with a luscious, cheesy sauce that’s both satisfying and easy to prepare on the stovetop.

Ingredients

Scale

Pasta

8 oz penne pasta (use gluten free brown rice penne for gluten free version)

Chicken and Sauce

1/3 cup sun-dried tomatoes with oil (about 2 tablespoons olive oil included)
1 lb chicken breast, sliced in half and chopped
3 garlic cloves, minced
Salt, to taste
1/4 teaspoon paprika
1 cup half and half (can be substituted with half milk and half cream for a lighter cream)
1/4 teaspoon salt
1 cup Asiago cheese, shredded
Additional 1/3 cup half and half, as needed to adjust sauce consistency

Vegetables

2 cups fresh spinach

Instructions

Cook the pasta: Boil the penne pasta according to the package instructions until al dente. Drain the pasta in a colander and rinse it with warm water to stop the cooking process and set aside.
Prepare sun-dried tomatoes: If your sun-dried tomatoes are large, chop them into smaller bite-sized pieces to distribute their flavor throughout the dish more evenly.
Cook chicken and sun-dried tomatoes: Heat the sun-dried tomatoes along with their oil and minced garlic in a skillet over medium heat. Add the chopped chicken breast to the skillet, then generously season the chicken with salt and paprika. Cook, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
Create the creamy sauce: Pour 1 cup of half and half and 1/4 teaspoon salt into the skillet with the chicken and tomatoes. Bring the mixture to a boil. Add half (1/2 cup) of the shredded Asiago cheese and stir for about 30 seconds until it begins to melt. Reduce heat to medium and continue stirring to fully melt the cheese. If the sauce seems too thin, gradually stir in the remaining 1/2 cup of Asiago cheese to thicken it.
Adjust sauce consistency: If the sauce becomes too thick, add an extra 1/3 cup of half and half and stir well to achieve a creamy, smooth texture.
Season the sauce: Taste the sauce and add more salt if needed according to your preference.
Combine pasta and spinach: Add the cooked and drained pasta to the skillet with the sauce. Toss in the fresh spinach and mix everything thoroughly. Cover the skillet with a lid and let it sit on low simmer until the spinach wilts, about 2-3 minutes.
Final toss and serve: After the spinach is wilted, stir everything together to combine well. Taste again and add more salt if necessary. Serve warm for a delicious, hearty meal.

Notes

For a gluten-free meal, use gluten-free brown rice penne pasta.
If you prefer a lighter sauce, substitute half and half with a mixture of half milk and half cream.
Adjust the amount of salt based on the saltiness of your sun-dried tomatoes and cheese.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
Add a pinch of crushed red pepper flakes for a subtle heat variation.
Freshly grated Asiago cheese works best for melting; pre-shredded cheese may contain anti-caking agents that affect sauce texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Keywords: chicken pasta, sun-dried tomatoes, spinach pasta, creamy pasta, Asiago cheese pasta, gluten free pasta, Italian dinner