Asiago Chicken Pasta
Asiago Chicken Pasta boasts tender and seasoned chicken breasts on a bed of rich and flavorful creamy asiago pasta.
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
Pasta
- 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
Instructions
Chicken
- 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.