Creamy Asiago Chicken Pasta Recipe

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 8 oz fusilli pasta
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup Asiago cheese, grated
• 1 cup spinach, chopped
• 1 teaspoon Italian seasoning
• to taste salt and pepper
• optional fresh basil, for garnish

Instructions

1. In a large pot of boiling salted water, cook the fusilli pasta according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, season the chicken breasts with salt and pepper.
3. In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside to rest for a few minutes before slicing.
4. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Lower the heat and pour in the heavy cream. Stir continuously and bring to a gentle simmer.
5. Gradually whisk in the Asiago cheese until melted and creamy. Stir in the chopped spinach and Italian seasoning, allowing the spinach to wilt, about 2-3 minutes.
6. Slice the seared chicken and add it to the skillet with the sauce. Toss in the cooked fusilli pasta, ensuring everything is well coated in the creamy Asiago sauce.
7. Taste and adjust seasoning with more salt and pepper as desired.
8. Plate the creamy chicken pasta and garnish with fresh basil if using.