Mediterranean Asiago Chicken Pasta
This version swaps out heavy cream for a light, tangy sauce with Mediterranean flavors while keeping the richness of Asiago cheese.
Total Time: 30-35 minutes
Prep Time: 10 minutes
Chop garlic, sun-dried tomatoes, olives, and spinach
Slice chicken and season it
Grate Asiago cheese
Cook Time: 20-25 minutes
Boil pasta: 10 minutes (while cooking chicken)
Sear chicken: 8-10 minutes
Sauté aromatics & spinach: 2-3 minutes
Prepare sauce & combine everything: 5-7 minutes
Ready to serve in about 30-35 minutes!
Ingredients
For the Chicken & Pasta:
2 boneless, skinless chicken breasts (sliced thinly)
1 teaspoon oregano
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
3 cloves garlic (minced)
½ cup sun-dried tomatoes (julienned)
½ cup Kalamata olives (sliced)
2 cups fresh spinach
12 oz pasta (penne, rigatoni, or orzo for a Mediterranean touch)
¼ cup reserved pasta water
For the Light Mediterranean Sauce:
¾ cup low-fat Greek yogurt (or ½ cup plain yogurt + ¼ cup lemon juice)
½ cup Asiago cheese (grated)
½ teaspoon red pepper flakes (optional)
¼ teaspoon ground cumin (for warmth)
Zest of 1 lemon
¼ cup crumbled feta cheese (for garnish)
Fresh basil or parsley (for garnish)
Instructions
Cook the Pasta:
Cook pasta in salted boiling water according to package instructions. Reserve ¼ cup of pasta water before draining.
Sear the Chicken:
Season chicken with oregano, smoked paprika, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat.
Sear chicken until golden and cooked through (about 5-6 minutes per side). Remove from the pan and set aside.
Sauté Aromatics & Vegetables:
In the same pan, add garlic, sun-dried tomatoes, and Kalamata olives. Sauté for about 1 minute.
Stir in fresh spinach and cook until wilted (1-2 minutes).
Prepare the Mediterranean Sauce:
Lower heat to medium. Stir in Greek yogurt, Asiago cheese, red pepper flakes, cumin, and lemon zest.
If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Season with salt and pepper to taste.
Combine & Serve:
Add the cooked pasta and chicken back to the pan, tossing everything together.
Let it simmer for 1-2 minutes for the flavors to meld.
Garnish & Enjoy:
Serve topped with crumbled feta cheese and fresh basil or parsley.
Enjoy with a side of toasted pita or a Greek salad!
Tips for Making Mediterranean Asiago Chicken Pasta
Use high-quality sun-dried tomatoes – If using oil-packed, drain excess oil. If using dry-packed, soak them in warm water for 5 minutes to soften.
Don’t overcook the chicken – Slice it evenly and cook on medium-high heat to keep it juicy.
Balance the sauce – If the yogurt sauce is too tangy, add a splash of olive oil or a pinch of sugar. If it’s too thick, use a bit of reserved pasta water to loosen it.
Add a crunch – Toasted pine nuts or crushed almonds make a great topping for extra texture.
Make it ahead – Cook the pasta and chicken in advance. Store the sauce separately and combine when reheating.
Nutritional Value (Per Serving – Approximate)
Servings: 4
Calories: ~480-520 kcal
Protein: ~40g
Carbs: ~50g
Fats: ~15-18g
Fiber: ~5g
Sugar: ~6g
Sodium: ~600-700mg (varies based on cheese and olives)