Asiago Chicken Pasta

Name: Asiago Chicken Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 people
Ingredients: 1 pound boneless skinless chicken breasts; 1 tablespoon extra virgin olive oil; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ¼ teaspoon paprika; 8 ounces spaghetti noodles; 3 tablespoons unsalted butter; 2 teaspoons garlic; 1 tablespoon all-purpose flour; 1 teaspoon Italian seasoning; ½ teaspoon kosher salt; ¼ teaspoon red pepper flakes; 1 cup (245 g) whole milk; 1 cup (80 g) asiago cheese; 2 cups (60 g) fresh spinach leaves; Parsley

User Reviews

5.0

48 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 people
Calories
626 kcal
Course
Main Course, Dinner

Asiago Chicken Pasta

Iris Hanson

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Asiago Chicken Pasta is tender and juicy seasoned chicken breasts sliced and served over a bed of rich, flavorful asiago pasta. Fresh spinach adds some color as well as a bit of texture for a tasty and visually appealing dish.

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Ingredients

Servings

Chicken

1 pound boneless skinless chicken breasts
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon paprika

Pasta

8 ounces spaghetti noodles
3 tablespoons unsalted butter
2 teaspoons garlic, minced
1 tablespoon all-purpose flour
1 teaspoon Italian seasoning
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
1 cup (245 g) whole milk
1 cup (80 g) asiago cheese, grated, plus more for garnish
2 cups (60 g) fresh spinach leaves
Parsley, for garnish

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Instructions

Chicken

Pat chicken breasts dry with a paper towel. Season on all sides with salt, pepper, and paprika.
To a medium skillet over medium heat, add oil. Once hot, place the seasoned chicken into the skillet and cook for 4 to 5 minutes, or until golden brown. Flip and repeat on the opposite side, until cooked through. Chicken is fully cooked when it reaches an internal temperature of 165°F. Remove from the pan and tent to keep warm.

Pasta

Boil pasta in salted water according to package directions. Reserve 1 cup of pasta water and drain the rest. Set the noodles and reserved pasta water aside while you prepare the asiago sauce.
In the same skillet used to cook the chicken, melt butter over medium heat. Add garlic and cook for 1 minute. Whisk in the flour, Italian seasoning, salt, and red pepper flakes. Cook until golden brown, about 1 minute.
Slowly pour in milk, whisking constantly. Add in asiago, spinach, and ¼ cup of pasta water or as needed if the sauce is too thick. Cook until the spinach is wilted, stirring frequently for 1-2 minutes.
Add cooked pasta, tossing to coat.
Slice chicken into strips. Top the pasta with the sliced chicken.
Garnish with asiago cheese and parsley. Serve immediately.