Recipe

Rustic Asiago Chicken Pasta

Creamy, garlicky, and unapologetically indulgent, with crisp-edged chicken, earthy mushrooms, and a punchy Asiago finish.

By Matt Campbell

•

4.8

Jump to Recipe

If “rustic” means you can make it with zero drama and still feel like you should light a candle, this is that recipe. The pasta cooks in its own pot, but the sauce comes together in one pan. We are talking cozy carbs coated in a glossy, garlicky cream sauce, chicken with crisp edges, and an unapologetic snowfall of Asiago that makes the whole thing taste like a weekend, even when it is absolutely a Tuesday.

This one is built for real life. The ingredient list is friendly, the steps are clear, and the flavor is loud in the best way. If you have ever wanted a pasta that tastes like a restaurant order but cooks like a “I have 40 minutes and a sink full of dishes” situation, welcome.

Why It Works

Asiago does the heavy lifting. It is nutty, salty, and sharp, so the sauce tastes richer without needing a ton of ingredients.
A quick sear builds real flavor. Browning the chicken and mushrooms leaves fond in the pan, which becomes instant depth once you add wine or broth.
Starchy pasta water makes the sauce cling. You get that silky, restaurant-style coating instead of a thin, soupy cream situation.
Spinach at the end keeps it fresh. The sauce is decadent, so a little green keeps every bite feeling balanced.

Pairs Well With

Storage Tips

Fridge: Store in an airtight container for up to 3 to 4 days.

Reheat (best method): Warm in a skillet over medium-low with a splash of broth, water, or milk. Stir gently until the sauce loosens and turns glossy again.

Microwave method: Use 50 to 70% power, stirring halfway through. Add a small splash of liquid first so the sauce does not break.

Freezing: Cream sauces can get a little grainy after thawing. You can freeze it, but if you are picky about texture, make it fresh. If freezing, cool completely and freeze up to 2 months, then thaw overnight in the fridge and reheat slowly with extra liquid.

Common Questions

Can I use a different cheese if I cannot find Asiago?

Yes. Parmesan is the easiest swap. For a slightly funkier, richer vibe, try Pecorino Romano (use a bit less, it is salty). Avoid pre-shredded cheese if you can, it does not melt as smoothly.

Do I have to use wine?

Nope. The wine adds brightness and helps lift the browned bits from the pan, but chicken broth works perfectly. If you want a little zip without wine, add 1 to 2 teaspoons lemon juice at the end.

How do I keep the sauce from getting grainy?

Two rules: keep the heat medium-low when adding cheese, and use freshly grated Asiago. If it starts to look tight or clumpy, add a splash of hot pasta water and stir until it smooths out.

Can I make it spicy?

Absolutely. Add 1/4 to 1/2 teaspoon red pepper flakes with the garlic, then taste and adjust at the end.

What pasta shape works best?

Short shapes like penne, rigatoni, or fusilli grab the sauce. Fettuccine also works if you want full comfort mode.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet or sauté pan (12-inch is ideal)
Large pot for pasta
Colander
Microplane or fine grater for the Asiago
Tongs or a sturdy spoon
Measuring cups and spoons

This is the kind of meal I make when I want everyone in the kitchen to stop hovering and start eating. It started as a “use what we have” pasta night, then I grated some Asiago I had hanging out in the fridge and suddenly the sauce tasted like it had plans. Now it is my go-to when I need something cozy and a little fancy without going full culinary school. The vibe is: one skillet sauce, loud flavor, and permission to lick the spoon because you earned it.

Rustic Asiago Chicken Pasta

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 to 5

Ingredients

12 oz pasta (penne, rigatoni, or fusilli)
1 1/4 lb boneless, skinless chicken breasts or thighs, sliced into bite-size pieces
1 1/2 tsp kosher salt, divided (plus more for pasta water)
1 tsp black pepper, divided
1 tsp smoked paprika
2 tbsp olive oil
8 oz cremini mushrooms, sliced
1 small yellow onion, finely chopped
4 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/2 cup dry white wine or chicken broth
1 cup chicken broth
1 cup heavy cream
1/2 cup reserved pasta water (more as needed)
4 oz Asiago cheese, freshly grated (about 1 1/4 cups), plus more for serving
2 cups baby spinach
1 tbsp lemon juice (optional but excellent)
2 tbsp chopped fresh parsley (optional)

Tip: If you only have half-and-half, you can use it, but the sauce will be looser. Let it simmer a little longer before adding the cheese.

Instructions

Boil the pasta. Bring a large pot of generously salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup pasta water, then drain.
Season the chicken. Toss chicken with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and smoked paprika.
Sear for crisp edges. Heat a large skillet over medium-high. Add olive oil, then add chicken in a single layer. Cook, stirring and turning occasionally, for 5 to 6 minutes total until browned and cooked through. Transfer to a plate.
Brown the mushrooms. In the same skillet, add mushrooms. Cook 5 to 7 minutes, stirring occasionally, until they release moisture and get golden. Add onion and cook 2 to 3 minutes until softened.
Garlic moment. Add garlic and red pepper flakes (if using). Cook 30 seconds until fragrant.
Deglaze. Pour in wine or 1/2 cup broth. Scrape up the browned bits and let it simmer 1 to 2 minutes.
Build the sauce. Add remaining 1 cup chicken broth and heavy cream. Bring to a gentle simmer and cook 3 to 5 minutes to thicken slightly.
Make it silky. Reduce heat to medium-low. Stir in grated Asiago a handful at a time until melted and smooth. Add a splash of reserved pasta water as needed to loosen.
Finish the pasta. Add drained pasta, spinach, and the seared chicken (plus any juices). Toss 1 to 2 minutes until the spinach wilts and everything is glossy. Taste and adjust with remaining salt and pepper.
Brighten and serve. Turn off heat. Add lemon juice and parsley if using. Serve hot with extra Asiago and cracked black pepper.

Kitchen rescue trick: If the sauce gets too thick while it sits, add 2 to 3 tablespoons hot pasta water and stir. It will come right back to life.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes