Asiago Chicken Pasta

Ann Dunaway Teh & Lesley Baradel
Asiago Chicken Pasta
Asiago Chicken Pasta

Asiago Chicken Pasta

4.5 from 2 votes
Course Chicken & Poultry, Pasta
Servings 4 servings
Calories 485 kcal


  • 1 lb boneless skinless chicken breasts
  • 1 tsp kosher salt, divided
  • 1/2 tsp ground black pepper, divided
  • 1/4 cup all-purpose flour
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp unsalted butter
  • 8 oz presliced baby portabellas
  • 1 tsp minced garlic
  • 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme leaves)
  • 9 oz fresh linguine pasta, cut in half
  • 1 1/2 cups unsalted chicken broth
  • 1/2 cup milk
  • 2 oz Asiago cheese, shredded
  • 3 cups baby spinach leaves


  • Sprinkle both sides of chicken with ¼ teaspoon salt and ¼ teaspoon black pepper. Coat chicken with flour on each side, shaking off any excess.
  • Heat oil and butter in a large sauté pan on medium-high heat. Add chicken and cook for 3 to 5 minutes on each side or until brown and cooked through. Remove chicken from pan and place on a cutting board to slice when cool enough to handle.
  • Keep the same pan on medium-high heat and add the mushrooms, garlic, thyme, and the remaining salt and pepper. Cook for 2 minutes.
  • Stir in the stock, milk, and pasta to the vegetables in the pan. Cook for 3 to 4 minutes, stirring occasionally, until pasta is tender. Stir in the cheese and spinach, and cook for 1 minute or until cheese melts and spinach begins to wilt. Serve the sliced chicken over the pasta.


Mix It Up: Add some of your favorite veggies like broccoli or cherry tomatoes to the pasta.
Kid-Friendly Tip: If you are not sure your child will like the taste of the Asiago cheese, save a little plain pasta on the side as a back-up. We would suggest that you first serve them the Asiago Chicken Pasta dish first without them knowing you have a back-up plan!


Calories: 485kcalCarbohydrates: 45gProtein: 42gFat: 16gSaturated Fat: 7gCholesterol: 160mgSodium: 732mgFiber: 3gSugar: 4g
Tried this recipe?Let us know how it was!

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Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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