Asiago Chicken Pasta boasts tender and seasoned chicken breasts on a bed of rich and flavorful creamy asiago pasta. This simple and delicious pasta is perfect for a weeknight meal. The whole thing is made in less than 30 minutes, and is packed with so much flavor! If you love pasta, make sure to check out our Marry Me Chicken Mac and Cheese!

A skillet filled with grilled chicken over creamy asiago and spinach pasta.

Asiago Chicken Pasta

This is the recipe to have in your quick and easy meal arsenal! It is a light and fresh pasta that can be on the table in just minutes. The meal is easy to customize and will please even the pickiest eaters.

Ingredients and substitutions


Opt for boneless, skinless chicken breasts for the preferred taste. Alternatively, chicken thighs, rotisserie chicken, or leftover shredded chicken can be excellent choices with slight variations in flavor and texture. Ensure to season them as instructed for the perfect flavor profile.


While fettuccini noodles were used in this recipe, feel free to personalize it with your favorite pasta. You can even make pasta at home for a unique touch. Remember to reserve about a cup of pasta water after draining the noodles.

Red Pepper Flakes

Don’t be alarmed; the red pepper flakes add a subtle kick without overpowering the dish. Don’t love spice? Adjust the quantity based on your spice preference or omit them for a milder flavor.

Asiago Cheese

Asiago cheese adds a distinct nutty flavor. If unavailable, substitutes like freshly grated parmesan or pecorino romano can work well, providing a similar taste and texture.


Fresh spinach is the preferred choice, but thawed frozen spinach (squeezed of excess liquid) can be an alternative. Experiment with other vegetables like broccoli, bell peppers, zucchini, mushrooms, or tomatoes for added variety.

Why Reserve Pasta Water?

In some pasta recipes, including this one, reserving pasta water is crucial. Adding it to the cheese sauce and cooked noodles helps bind them together, creating a velvety and creamy texture. This step enhances the overall flavor, ensuring each bite is a full-bodied delight.

A plate filled with creamy asiago and spinach pasta and topped with chicken.

Can I Make Asiago Chicken Pasta In Advance?

Absolutely! Prepare the chicken in advance, allowing it to reach room temperature before storing it in an airtight container in the refrigerator. Best used within 24 hours, simply reheat it in a skillet on the stovetop or in the microwave when ready to add to the pasta.

How to Store Asiago Chicken Pasta

For convenient storage, let the Asiago Chicken Pasta cool completely before placing it in an airtight container in the refrigerator. It stays fresh for 3-4 days. When reheating, use a saucepan on the stovetop or a microwave-safe dish, considering a dash of milk if needed to prevent drying.

A plate filled with creamy asiago and spinach pasta and topped with chicken.

Asiago Chicken Pasta

Prep Time 5 minutes
Cook Time 20 minutes
Asiago Chicken Pasta boasts tender and seasoned chicken breasts on a bed of rich and flavorful creamy asiago pasta.



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


  • 8 ounces fettuccini noodles
  • 3 tablespoons unsalted butter
  • 2 teaspoons garlic, minced
  • 1 tablespoon all-purpose flour
  • ½ teaspoon Italian seasoning
  • ½ teaspoon teaspoon kosher salt
  • ¼ teaspoon teaspoon red pepper flakes
  • 1 cup heavy cream
  • 1 cup asiago cheese, grated, plus more for garnish
  • 1 cups fresh spinach leaves
  • parsley, chopped for garnish



  • Season chicken breasts on all sides with salt, pepper, and paprika.
  • Heat oil in a medium skillet over medium heat. Once hot, add the chicken and cook until golden brown and cooked through (about 4-5 minutes per side). Transfer to a plate and tent to keep warm.

Asiago Pasta

  • Bring a large pot of salted water to a boil. Add fettucini and cook al dente (according to package instructions). Reserve 1 cup of pasta water and drain the rest. Set noodles aside while you prepare the asiago sauce.
  • In the original skillet, 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 drizzle in heavy cream, whisking constantly. Add in asiago, spinach, and ¼ cup of the reserved pasta water. Add more pasta water as needed to reach your desired consistency. Cook until the spinach is wilted, stirring frequently for 1-2 minutes.
  • Add cooked fettucini, tossing to coat.
  • Slice chicken into strips. Top the pasta with the sliced chicken.
  • Garnish with asiago cheese and parsley. Serve immediately.

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