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Asiago Chicken with Pasta: Easy Weeknight Delight

Asiago Chicken with Pasta: Easy Weeknight Delight
Receipe For Asiagao Chicken And Past

Are you craving a delicious, comforting meal that is also easy to whip up on a busy weeknight? Look no further than this Asiago Chicken with Pasta. This dish combines tender chicken with the rich, nutty flavor of Asiago cheese, all nestled in a creamy sauce that pairs perfectly with pasta. Whether you're cooking for your family or hosting a small gathering, this meal is sure to impress with its simplicity and depth of flavor.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 cup of Asiago cheese, freshly grated
  • 1 cup of heavy cream
  • 12 cup of chicken broth
  • 3 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • Salt and black pepper to taste
  • 12 teaspoon of dried basil
  • 12 teaspoon of dried oregano
  • 8 oz of pasta (your choice, but fettuccine or penne work well)
  • 1 tablespoon of butter
  • Fresh parsley, for garnish

Preparation Steps

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Preparing the Chicken

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  1. Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to about 14 inch thick. This ensures even cooking.
  2. Season: Season both sides of the chicken with salt and pepper.
  3. Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.

Making the Sauce

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  1. Sauté Garlic: In the same skillet, reduce heat to medium, add butter, and once melted, sauté the minced garlic for about 30 seconds.
  2. Create the Sauce Base: Pour in the chicken broth to deglaze the pan, scraping up the browned bits. Then add the heavy cream, dried basil, and oregano.
  3. Simmer: Allow the sauce to simmer for a few minutes until slightly thickened.
  4. Add Cheese: Gradually incorporate the Asiago cheese, stirring until melted and smooth.

Cooking the Pasta

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  1. Boil Pasta: While making the sauce, bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente.
  2. Drain Pasta: Drain the pasta, reserving about 1 cup of the pasta water in case you need to adjust the sauce’s consistency.

Combining Ingredients

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  1. Mix: Slice the cooked chicken and add it back into the skillet with the sauce. Toss the pasta into the skillet and mix well, ensuring the pasta is coated with the sauce. If the sauce is too thick, add some reserved pasta water.
  2. Serve: Garnish with fresh parsley and perhaps an extra sprinkle of Asiago cheese before serving.

🌟 Note: This recipe is flexible! Feel free to add spinach, sun-dried tomatoes, or mushrooms to the sauce for a variation or to add nutrition.

In wrapping up this culinary journey, let’s recall the key aspects that make Asiago Chicken with Pasta an excellent choice:

  • Simplicity: With ingredients readily available, this dish is straightforward to prepare.
  • Flavor: The combination of Asiago cheese and herbs offers a delightful taste that’s creamy, savory, and comforting.
  • Versatility: This dish can be adapted to include additional vegetables or even swapped with different types of cheese for variety.

Moreover, the ease with which this dish comes together makes it ideal for those rushed evenings, proving that you don’t need to sacrifice flavor or nutrition for convenience. Whether you’re a novice cook or a seasoned chef, this recipe can become a go-to in your kitchen repertoire, offering both satisfaction and simplicity in equal measure.

Can I use other cheeses instead of Asiago?

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Yes, you can substitute Asiago with Parmesan, Romano, or even a mild cheddar, though the flavor profile will change slightly.

What if I don’t have heavy cream?

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You can use whole milk or half-and-half as an alternative, though the sauce will be lighter. For a thicker consistency, consider adding a bit of flour or cornstarch mixed with water.

How can I make this dish vegetarian?

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To make this dish vegetarian, replace the chicken with vegetables like zucchini, mushrooms, or bell peppers, and use vegetable broth instead of chicken broth.

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