Cooking Asiago Chicken Pasta is all about indulging in creamy, cheesy decadence combined with tender chicken and savory herbs. The rich, nutty flavor of Asiago cheese creates a bold base that pairs beautifully with a medium-bodied white wine like Chardonnay. Opt for a lightly oaked Chardonnay with buttery and citrusy notes, as it complements the creaminess of the pasta while balancing the dish’s richness. For a lighter option, try a crisp Pinot Grigio, which adds a refreshing contrast to the cheese and enhances the dish’s herbal undertones.
Asiago Chicken Pasta
Ingredients
- 1 teaspoon fresh thyme
- 2 oz Asiago cheese
- 1 lb boneless chicken cutlets
- 1 teaspoon kosher salt divided
- ½ teaspoon pepper divided
- ¼ cup flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz sliced baby portabella mushrooms
- 1 teaspoon minced garlic
- 9 oz fresh linguine pasta
- 1 ½ cups unsalted chicken stock or broth
- ½ cup half-and-half
- 2 cups fresh baby spinach
Instructions
- Remove thyme leaves from stems. Grate cheese (⅓ cup).
- Season chicken with ½ teaspoon salt and ¼ teaspoon pepper; coat chicken with flour on both sides, shaking off any excess (wash hands).
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil and butter in pan; cook chicken 2–3 minutes on each side until browned and 165°F. Remove chicken from pan and cover to keep warm.
- Place mushrooms, garlic, thyme, and remaining ½ teaspoon salt and ¼ teaspoon pepper in pan; cook and stir 2 minutes. Cut pasta in half.
- Stir in stock, half-and-half, and pasta; cook and stir 3–4 minutes until pasta is tender. Stir in cheese and spinach; cook 1 minute or until cheese melts. Slice chicken and serve over pasta.
