Asiago Chicken and Pasta

Asiago Chicken and Pasta – EASY comfort food to feed a crowd that’s ready in 25 minutes!! Tender chicken and penne pasta with red peppers, green beans, and everything is coated with Asiago CHEESE for the family dinner win!!

Hello family-friendly comfort food that’s ready in 25 minutes.

This easy and very cheesy chicken and pasta recipe is absolutely perfect for busy weeknights and it feeds a crowd. It’s a great meal prep recipe for planned leftovers that you can either refrigerate for the week or freeze them for a rainy day.

How To Make The Asiago Chicken And Pasta

Simply boil a pound of penne and while that’s underway, sauté the chicken. To it, add red bell pepper, fresh green beans, then add the cooked pasta, and finally in goes the Asiago cheese.

The warm pasta helps the cheese melt in no time. Cheesy goodness for sure.

How Does It Taste

The chicken and pasta are tender and al dente, the peppers and green beans are crisp-tender, and everything is coated in rich and savory Asiago cheese. The melted cheese clings to the pasta perfectly and is just so good. Literal pieces of comfort.

The basil adds a lovely pop of freshness, flavor, and ties these Italian-inspired flavors together.

What Can I Substitute For The…

This is such a flexible recipe that’s ready so quickly with ingredients that are inexpensive, easy to find, and many of them you probably have on hand already.

Instead of penne pasta, bowtie, wheels, small shells, ziti, or similarly shaped smaller pasta shapes are fine.

Rather than using green beans, I used haricots vert which are thinner and more tender version of green beans with a fancy French name. I prefer them but either green beans or haricots vert are fine.

Any color bell pepper is fine but I like the color contrast of the red pepper with the green veggies. You could also carrots if you have some on hand for another color, flavor, and texture.

I highly recommend grating your own Asiago cheese. I’ve never seen it in bags, but I also haven’t looked hard either. Trader Joe’s sells Asiago for $7.99 pound and you need a bit under a pound, about 12 ounces, or $5-ish dollars.

You could use Parmesan in place of Asiago but Parmesan is more expensive and it melts differently and is not as creamy since it’s drier than Asiago. Under no circumstances would you want to use a green can of Parmesan.

Rather than basil, fresh parsley would work although for me personally, fresh basil is where it’s at.

Favorite Pasta Recipes:

  • Three Cheese Baked Ziti – Mozzarella, fontina, and parmesan melted together are divine!! An easy, make-ahead meal that’s also freezer-friendly and so tasty!! The whole family will love it!
  • Honey Lemon Chicken with Angel Hair Pasta – Easy, ready in 20 minutes, and you’ll love the tangy-sweet flavor!! A healthy weeknight dinner for those busy nights!!
  • Lemon Butter Garlic Shrimp with Angel Hair Pasta – Easy and ready in 15 minutes! Big lemon flavor, juicy shrimp, and buttery noodles all in one dish everyone will love! A healthy weeknight dinner for those busy nights!!
  • 20-Minute Stovetop White Cheddar Mac and Cheese – Almost as FAST and EASY as using a box but tastes a million times BETTER!! So creamy, ridiculously cheesy, and the extra sharp white cheddar cheese gives this mac and cheese so much FLAVOR!!
  • Skinny Italian Chicken Pasta Salad – EASY, ready in 30 minutes, feeds a crowd, and is on the SKINNY side!! Juicy chicken, fresh veggies, and the pasta are tossed in a light and tangy homemade Italian lemon vinaigrette!!

Asiago Chicken and Pasta

Did you make this recipe?

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

Directions:

  1. To a large pot, cook the pasta according to package directions, drain; set aside. While the pasta cooks, continue with the recipe.
  2. To a very large skillet, add the olive oil, chicken, and cook over medium-high heat for about 5 minutes or until done; stir and flip intermittently to ensure even cooking.
  3. Add the red pepper, green beans, cover, and allow vegetables to steam for about4 minutes, or until vegetables begin to soften.
  4. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly continuously.
  5. Evenly sprinkle with salt, pepper, and stir to combine.
  6. Add the pasta and stir to combine.
  7. Add the cheese and toss and stir to combine; stir nearly continuously until melted.
  8. Add the basil, stir to combine, and taste for seasoning balance. Add more salt, pepper, or basil if desired and serve immediately. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
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