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Homemade Asiago Chicken and Pasta photo

Asiago Chicken and Pasta

This Asiago Chicken and Pasta is a creamy, flavorful delight that's perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 ounces penne pasta cooked according to package directions and drained; set aside
  • 4 tablespoons olive oil
  • 1 to 1.25 pounds boneless skinless chicken breast diced into bite-sized pieces
  • 1 large red bell pepper seeded and diced into small pieces
  • 2 cups green beans or haricots vert halved or trimmed into bite-sized pieces
  • 3 to 5 cloves garlic finely minced or pressed
  • 1 to 2 teaspoons kosher salt or to taste
  • 1 teaspoon freshly ground black pepper or to taste
  • 2 cups shredded asiago cheese about 12 ounces
  • 1 to 2 tablespoons fresh basil finely minced

Equipment

  • Large pot
  • Skillet or frying pan
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions
  1. Step 1: Cook the Pasta
    Begin by boiling a large pot of salted water. Add the penne pasta and cook according to the package directions until al dente. Once done, drain the pasta and set it aside.
  2. Step 2: Sauté the Chicken
    In a large skillet, heat the olive oil over medium-high heat. Once hot, add the diced chicken breast. Season with kosher salt and freshly ground black pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and golden brown.
  3. Step 3: Add Vegetables
    Next, add the diced red bell pepper and green beans to the skillet. Stir well and cook for an additional 3-5 minutes until the vegetables are tender but still vibrant.
  4. Step 4: Incorporate Garlic
    Add the minced garlic to the skillet, stirring it into the mixture. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
  5. Step 5: Combine Pasta and Cheese
    Add the drained penne pasta to the skillet, tossing everything together. Gradually sprinkle in the shredded asiago cheese, allowing it to melt and create a creamy sauce that coats the pasta and ingredients.
  6. Step 6: Garnish and Serve
    Finally, add the minced basil, stir to combine, and taste for seasoning. Adjust salt and pepper as necessary. Serve hot, and enjoy every creamy bite of your Asiago Chicken and Pasta!

Notes

  • Refrigerate leftovers within 2 hours in an airtight container for up to 3-4 days.
  • You can freeze this dish for up to 2 months; let it cool completely before freezing.
  • Reheat in a skillet over low heat, adding a splash of broth or cream to loosen the sauce.