I’m excited to share with you one of my family’s favorite recipes – chicken and Asiago cheese. This dish has been a staple in our household for years, and for good reason. It’s a perfect combination of flavors and textures that never fails to impress.
The creamy Asiago cheese pairs perfectly with the tender chicken, and the aroma that fills the kitchen while it’s cooking is simply irresistible. The recipe originated from Italy, where it’s known as ‘Pollo con Asiago’. It’s a classic dish that’s been passed down through generations of Italian cooks.
I’ve adapted it to fit our family’s taste preferences, but the core ingredients remain the same. I love that this recipe is so versatile – it can be served as a main course, or as a side dish. It’s also incredibly easy to make, which is a bonus for busy families like mine.
One of the key techniques to making this recipe successful is to not overcook the chicken. You want it to stay juicy and tender, so make sure to cook it until it’s just done. I also recommend using high-quality ingredients, such as fresh herbs and real Asiago cheese.
It makes all the difference in the flavor and texture of the dish. My kids love helping me prepare this recipe, and they’re always excited to see what I’ve made for dinner. It’s a great way to get them involved in cooking, and they learn valuable skills that will last a lifetime.
Creamy Chicken and Asiago Pasta
4.9 from 1458 votes
This creamy chicken and asiago cheese pasta combines tender chicken breast with a rich, nutty asiago sauce. The dish comes together quickly for a satisfying weeknight dinner that feels special.
1Bring a large pot of salted water to a rolling boil.
2Add the pasta and cook according to package directions until al dente, about 8 to 10 minutes.
3Reserve 1/2 cup of pasta water before draining.
4While the pasta cooks, season the chicken breasts evenly with salt and pepper.
5Heat olive oil in a large skillet over medium-high heat until shimmering.
6Add the chicken and cook for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
7Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
8Reduce the skillet heat to medium.
9Add the butter and let it melt, then stir in the minced garlic and cook for 30 seconds until fragrant.
10Pour in the heavy cream and chicken broth, whisking to combine, and bring the mixture to a gentle simmer.
11Reduce the heat to low and gradually whisk in the shredded asiago and Parmesan cheeses until the sauce is smooth and thickened, about 2 to 3 minutes.
12Season with red pepper flakes, salt, and pepper to taste.
13If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
14Slice the rested chicken into 1/2-inch thick strips.
15Add the drained pasta and sliced chicken to the skillet with the sauce, tossing gently to coat everything evenly.
16Cook over low heat for 1 to 2 minutes until heated through.
17Serve immediately, garnished with chopped fresh parsley.
For a lighter version, use half-and-half instead of heavy cream and reduce the asiago to 3/4 cup. The sauce will be slightly thinner but still flavorful. You can also substitute chicken thighs for breasts; adjust cooking time to 8 to 10 minutes per side.
Watch Video Of How Creamy Chicken and Asiago Pasta Works
This chicken and Asiago cheese recipe is always a hit with my family, whether we’re serving it as a main course or as a side dish.
The best part is that it’s incredibly easy to make ahead of time and store in the refrigerator until you’re ready to reheat and serve.
One of my favorite ways to serve this dish is with roasted vegetables on the side – simply toss your favorite vegetables with olive oil, salt, and pepper, and roast them in the oven until they’re tender and golden brown.
❓ Frequently Asked Questions About Creamy Chicken and Asiago Pasta
Q: What type of chicken should I use for this recipe?
A: You can use either boneless, skinless chicken breasts or thighs for this recipe. Chicken breasts will yield a leaner dish, while thighs will add more flavor and moisture.
Q: Can I substitute other types of cheese for Asiago?
A: While Asiago cheese is ideal for this recipe, you can substitute it with other hard cheeses like Parmesan or Pecorino Romano. However, keep in mind that the flavor will be slightly different.
Q: How do I prevent the cheese from melting too much during cooking?
A: To prevent the cheese from melting too much, make sure to stir it constantly while it’s cooking. You can also try placing a sheet pan under the broiler for a few minutes to give it a nice golden crust without melting too much.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time by preparing the ingredients and storing them in separate containers in the refrigerator until you’re ready to assemble and cook it.
Q: What’s the best way to store leftover chicken and Asiago cheese?
A: Store leftover chicken and Asiago cheese in separate containers in the refrigerator for up to 3 days. When reheating, make sure to reheat only until it reaches an internal temperature of 165°F (74°C) to ensure food safety.
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