Creamy Asiago Pasta with Sun-Dried Tomatoes Recipe

Creamy Asiago Pasta with Sun-Dried Tomatoes is on the table in 30 minutes or less. Add chicken or make it vegetarian friendly. Delicious, simple, and so good! | themillennialmenu.com

This recipe for Creamy Asiago Pasta with Sun-Dried Tomatoes is the epitome of comfort food: pasta smothered in a cheesy sauce tossed with chicken, spinach, and sun-dried tomatoes. It's the perfect meal for making in one big batch and enjoying throughout the week, whether you have leftovers for dinner or bring some every day for lunch this week. I've been known to purposefully make this dish ahead of time and wait a day to eat it because it actually tastes that much better. The cheese coats every noodle, the sun-dried tomatoes and garlic infuse into the creamy sauce. The pasta soaks everything up and tastes even more flavorful.  Plus, it makes this recipe perfect for easy meal prep on the weekends with a stress-free homemade meal ready to go for the week.

This creamy, cheesy dinner is on the table in 30 minutes. That's thanks to the wonders of rotisserie chickens, which you can usually grab warm from the grocery store for around $5. No waiting for chicken to cook or worrying if it's done! I love rotisserie chickens so much I came up with 7 Reasons You Should Always Have a Rotisserie Chicken In Your Fridge. While you're boiling pasta, you pull the sauce together in minutes. Once your pasta is ready, everything goes into a big pot, you stir it up, and you're good to go. You can even lighten it up by using half and half or light cream instead of heavy cream, if you're into that kind of thing. I'm a heavy cream girl myself.

Any kind of pasta works for this recipe, but short, hollow noodles that the sauce can hide in are the best for maximizing flavor-per-bite. The oil that the jarred sun-dried tomatoes come in is a quick shortcut to creating a flavorful sauce because you can sauté the garlic in this oil and mix everything together to incorporate the deep, sweet flavor of the sun-dried tomatoes in with the melted asiago and cream. Whether you make a batch ahead of time for the week (let the sauce soak in!) or are looking for an easy weeknight meal (enjoy chicken without having to cook it yourself!) this Creamy Asiago Pasta with Sun-dried Tomatoes needs to be on your dinner menu this week.



Creamy Asiago Pasta with Sun-dried Tomatoes

Makes 4-5 servings
Other Recipes With These Ingredients: Spinach: Tortellini Soup with Spinach & Mushrooms // Rotisserie chicken: check out The Millennial Menu Rotisserie Chicken Recipes
Prep Time: 20 minutes (mostly cooking a box of pasta)
Cook Time: 10 minutes*
Total Time: 30 minutes
*add 20 minutes cooking time if starting with raw chicken

Ingredients:

  • 1 box penne pasta (any shape will do, hollow pasta tastes best with this sauce)
  • 1 jar sun-dried tomatoes in oil (Trader Joe's brand rocks!)
  • 3 garlic cloves
  • 1 cup Asiago cheese, shredded
  • 1 bag spinach
  • 2 cups shredded chicken (from a rotisserie chicken or pre-cooked chicken breasts)
  • Salt & pepper, to taste




Dietary Substitutions:
Gluten Free: Substitute any gluten-free pasta
Vegetarian: Leave out the chicken.
This recipe is not vegan or dairy-free friendly.

Directions:

COOK THE PASTA & PREP THE SAUCE
1. Boil water for pasta. Cook box of pasta until soft, 8-10 minutes. Drain the pasta, set aside.
2. While the pasta is boiling, add the entire jar of sun-dried tomatoes and 3 cloves minced garlic to a large sauce pan. Sauté for 2 minutes until the garlic is fragrant. 
3. Add 1 cup heavy cream. Stir.
4. Add 1 cup shredded Asiago cheese. Stir to melt it in.

ADD EVERYTHING TOGETHER

5. Once your pasta is done, turn the sauce burner to low. Add the box of cooked pasta, 2 cups shredded chicken, and 1 bag of spinach to the pot. Stir so that everything is coated in the sauce and the spinach wilts. 

Yum.


Lunch Tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - This recipe tastes so much better the next day. The flavors have time to meld together, the sauce soaks into the pasta, and everything is covered in melty Asiago goodness. This pasta skillet is meant to be made in a big batch and is perfect for bringing for lunch every day this week! 

STORING - Store for up to 5 days in an airtight container in the fridge. 

EXTRA INGREDIENTS - Extra heavy cream should only be used to make homemade whipped cream (you can use your blender!) and enjoyed on an ice cream sundae, on top of fresh berries, or simply by the spoonful. It's a rule. If you don't add the extra asiago cheese to the top of your pasta (because why not), save it in your cheese drawer in the fridge for up to 4 months. It adds cheesy goodness to almost any pasta dish, especially mac & cheese. If you have extra chicken, check out some of my Rotisserie Chicken Recipes like Chickpea Chicken Curry. Otherwise, this recipe uses up all of the sun-dried tomatoes and spinach, so it's ingredient (and wallet) efficient.


This recipe was inspired by and adapted from Julia's Album's Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach.