1. Cook the Pasta

Start by cooking the pasta. Bring a large pot of salted water to a boil and add the pasta. Cook the pasta according to the package instructions until it is al dente. Once the pasta is done, drain it, reserving about ½ cup of the pasta cooking water. Set the pasta aside while you prepare the sauce.

2. Prepare the Chicken

While the pasta is cooking, season the chicken breasts with salt, pepper, and a pinch of red pepper flakes (if desired). Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for about 6-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The chicken should be golden brown on both sides.

Once cooked, remove the chicken from the skillet and set it aside to rest for a few minutes. After resting, slice the chicken into thin strips or bite-sized pieces.

3. Sauté Garlic and Spinach

In the same skillet, add the minced garlic and sauté it for about 30 seconds, or until fragrant. Be careful not to burn the garlic. Add the chopped spinach to the skillet, stirring occasionally, until the spinach wilts and reduces in size, about 2-3 minutes. The spinach should be tender and bright green, and it will release moisture into the pan as it cooks, adding flavor to the dish.

4. Prepare the Creamy Asiago Sauce

Once the spinach is wilted, pour in the chicken broth and bring it to a simmer. Let the broth cook down for about 1-2 minutes to reduce slightly. Next, add the heavy cream, stirring to combine. Allow the mixture to simmer for an additional 3-4 minutes, stirring occasionally, until the sauce thickens and becomes creamy.

Once the sauce has thickened, stir in the grated Asiago cheese. Continue to stir until the cheese is fully melted and incorporated into the sauce. Taste the sauce and adjust the seasoning with additional salt and black pepper, if necessary. If the sauce becomes too thick, you can add a bit of the reserved pasta water to reach your desired consistency.

5. Combine the Pasta, Chicken, and Sauce

Add the cooked pasta to the skillet with the creamy Asiago sauce, stirring gently to coat the pasta in the sauce. Add the sliced chicken and toss everything together to combine. If the sauce seems too thick, you can add more pasta water a little at a time until it reaches your preferred consistency. Continue cooking for 1-2 minutes to heat everything through.

6. Serve the Asiago Chicken Pasta with Spinach

Once everything is well combined and heated through, transfer the Asiago Chicken Pasta with Spinach to serving plates. Garnish with freshly chopped parsley and additional grated Asiago cheese, if desired. Serve with crusty bread for dipping and enjoy!