Sundried tomatoes and aged Asiago cheese add a ton of flavor to this creamy chicken pasta recipe.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons olive oil
- 4 skinless, boneless chicken thighs
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- ½ cup dry white wine
- ½ cup chopped, drained oil-packed sun-dried tomatoes
- 1 cup low-sodium chicken broth
- 1 ½ teaspoons Italian seasoning
- 4 cups fresh baby spinach
- 1 cup freshly grated aged Asiago cheese
- 1 cup heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 1 (16 ounce) package mini farfalle pasta
Instructions
- Heat olive oil in a large skillet over medium-low heat.
- Season both sides of chicken thighs with salt and pepper, and place into hot skillet. Cook until golden, thighs are no longer pink in the center, and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken thighs from pan; set aside.
- Reduce heat to low; add onion and garlic to skillet. Cook and stir until softened, about 5 minutes. Pour in white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until wine is almost evaporated, 3 to 5 minutes.
- Add in sundried tomatoes and cook for 1 minute. Stir in chicken broth and Italian seasoning. Bring to a simmer, and cook until mixture has slightly reduced, about 5 minutes. Add spinach to skillet and cook until wilted, 1 to 2 minutes.
- Reduce heat to low; stir in Asiago and heavy cream until well combined. Stir in lemon juice. Season to taste with salt and ground black pepper.
- Return chicken thighs to skillet; heat until warm, 5 to 7 minutes. Turn off heat; allow pan to sit off heat while cooking the pasta. Sauce will thicken as it cools.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in mini farfalle; return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes; drain.
- Divide pasta between four bowls, and top each with chicken thighs and sauce to serve.
- You can use boneless, skinless chicken breasts instead of chicken thighs, if desired—just be sure to adjust the cooking time. You can also use 1 teaspoon garlic powder in place of the garlic cloves. You can swap Parmesan, or any other hard cheese you like, in place of the Asiago.
Reviews
Fabulous Chicken recipe!! Thank you for a delicious and easy recipe. Both my husband and myself really enjoyed this. It was as good as it smelled and I will be making this on a regular basis. Thanks again!
This was so delicious. I substituted cooking sherry for the white wine because that’s what I had on hand. The sauce was so rich and tasty. This recipe is a keeper for sure.
Beyond incredibly delicious. I cheated on the sun dried tomatoes (tossed in more) I have made it twice at this posting.
I used boneless breasts and roasted red peppers instead of sun dried tomatoes, because that’s what I had on hand. I also used 2 pct. milk instead of cream. It was delicious!
Outstanding and easy, although pan frying the chicken made a mess. Next time, I’ll use a splatter guard. I used frozen chopped spinach.
Very yummy! Rushed a bit on timing to cook down but still delicious! Will make this again for sure.
Quite tasty, rather rich, great flavors. Will make again but it is not a cheaper dish to make and takes just a bit of time. Good for company. I did add some sliced mini bella mushrooms because I like them in this type of dish. If I was to experiment with this I would cut down on the cream for milk or half/half and thicken the sauce up more. It does thicken as it cools, but I prefer to serve it hot, right? As always, the spinach disappears, so put the whole freakin’ bag in there! LOL.
Simple and delish!
Very tasty using the asiago cheese.
I remember making this quite a while ago and it’s so awesome!
Made with different pasta. It was delicious I made more than enough but there were no leftovers!
Flavor is amazing! Everything in this recipe perfectly balances each other. I took the advice of another and cubed the chicken into bite-sized pieces (good recommend!). I used Chardonnay and dried sun-dried tomatoes (vs packed in oil). When you simmer them in step 4, they soften while keeping a good texture. Others may have reduced the fresh spinach but I liked as is. Only problem with this recipe; waayyyyy too much pasta to sauce. I actually paused – considering whether to halve but didn’t and wish I had. It’s fine as I can use pasta in another recipe but half box of mini farfalle is more than enough. Thanks Kim! Will make again!!
This was delicious! Of course I made some minor changes, just to suit myself. Since it’s to be served in a bowl I cut the chicken into bite-sized pieces prior to cooking it. And I didn’t bother to add the lemon juice. I didn’t have any fresh spinach, so I just used a 10 oz box of frozen spinach – it was fine. Lastly, at least on my stove, the cooking heat directions are too low. Had to crank up the heat or I’d have been cooking all night. But, basic recipe is wonderful.
I made and it makes a lot! We loved it but if I make again I will use half the amount of Spinach