This creamy asiago chicken pasta has been a longtime favorite for me.
Ever since I first tried it when I worked at a local restaurant here in Minnesota, I’ve been obsessed. And for good reason; it’s amazing!
I really like how simple it is to make, yet it looks super fancy gourmet. Fo realz. Just boil up some pasta, whip together the sauce, and fry up some delicious chicken. Wham, bam, thank you ma’am, dinner is served!
In truth, I think I really do prefer asiago cream sauces over alfredo. Asiago has a mild, nutty flavor profile, and it melts with ease compared to Parmesan. It’s great for this dish because it doesn’t require intense seasoning to make it a star.
I love having leftovers of this creamy asiago chicken pasta. I can send some with Rudy to work in Reynolds™ Disposable Heat & Eat containers, which I am loving because they are made with plant fibers, so they’re a great alternative to plastic.
Do I need to tell you about the time I put a tomato-based pasta in one of Dad’s old containers and now the whole thing is a weird shade of orange and just won’t go away!? Ugh.
So, needless to say, I am loving that I can send these off with my husband and he can eat and just toss them. No more scrubbing plastic for this girl, oh no no no.
It’s great that I can fit a full meal portion in each container as well. Holla! You can find Reynolds™ Disposable Heat & Eat containers in the food storage aisle at your local Walmart, so they’re super easy to find. And did you know, they are even better with a coupon?!
I dunno bout you, but with this cooler weather and rain moving back in, I am about to make myself some more of this creamy asiago chicken pasta. It really just hits the spot so well. Let’s get cooking!
- 16 oz Thin Spaghetti
- 2 Tbsp Butter
- 2 Tbsp Flour
- 2 C Heavy Cream
- 4 C Asiago Cheese shredded and divided
- 1/2 C Parmesan Cheese shredded
- Kosher Salt to taste
- Pepper to taste
- 1/2 C Olive Oil
- 1 1/2 lb Chicken Breast pounded thin
- 2 Eggs
- 3 C Panko Bread Crumbs
- 2 Tbsp Garlic Powder
- 1 Tbsp Dried Oregano
- 2 tsp Kosher Salt
- 2 tsp Pepper
- Bring a large pot of water to a boil and cook the pasta as directed on the box.
- While the water heats, add the butter to a medium saucepan over medium-high heat. Once melted, whisk in the flour until combined and bubbly. Slowly whisk in the heavy cream, bring to a boil, then reduce heat and simmer until thickened, stirring frequently, around 10 minutes. Add 3 cups of the asiago, and the 1/2 cup parmesan and stir until melted. Season with kosher salt and pepper to taste.
- Heat a high-sided skillet over medium medium-high heat. Add the olive oil to the pan. Divide the chicken breast into four pieces. In a medium bowl, whisk together the eggs. In another medium bowl combine the panko crumbs, remaining 1 cup of asiago cheese, garlic powder, oregano, salt, and pepper. Dredge the chicken in the eggs, then in the bread crumb mixture. Add the chicken to the hot pan and gently fry, turning occasionally, until browned and the chicken reaches an internal temperature of 165 degrees, around 7 minutes.
- Add a heaping pile of spaghetti to a plate, then top with the asiago cheese sauce and asiago chicken. Serve immediately.