Best 13 Asiago Pasta Recipes

CREAMY HERBED CHICKEN AND ARUGULA PASTA SALAD WITH ASIAGO

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

PENNE PASTA WITH CHICKEN & ASIAGO CREAM SAUCE

Steps:

• 1. Cook pasta noodles according to instructions. Strain and set aside in a large bowl.
• 2. Heat oil in large skillet. Add chicken and cook until done. Place in bowl and set aside.
• 3. Heat butter in same large skillet. Add bacon, onion and garlic. Saute for approximately 5 minutes. Remove and add to pasta bowl.
• 4. Add the tomatoes (with liquid), oregano, basil, sugar and pepper.
• 5. Cook over medium-lo heat until liquid slightly reduces. Add cream and chicken, and cook another 5-10 minutes, stirring occasionally.
• 6. Add cheese and stir until melted.
• 7. Pour the sauce mixture over the pasta and toss well. Serve with grated Parmesan cheese.

BOW TIE PASTA IN AN ASIAGO CREAM SAUCE

Steps:

• grill chicken breasts in olive oil.
• brown bacon in same pan for 2 to 3 minutes.
• chop and saute the onions.
• tear the procetto.
• make the white sauce:.
• cook the butter and flour over med-low for 5 minutes continually stirring.
• heat the milk and microwave and add to butter and flour, cook until smooth and thick.
• add the cheeses, salt and pepper, onions, procetto, and chicken.
• cook until the cheese are melted and the ingredients are combined.
• boil water for pasta, add salt.
• once boiling, add pasta.
• cook pasta as directed on package (about 10-12 minutes) then drain.
• return pasta to pan and add cream sauce.

ASIAGO PASTA SALAD

Steps:

• Cook pasta according to package directions; set aside to cool.
• In large bowl, combine pasta with remaining ingredients and toss well.
• Season to taste with salt and pepper.

ASIAGO CHICKEN PASTA

Steps:

• Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; coat chicken with flour on both sides, shaking off any excess (wash hands).
• Preheat large saute on medium-high 2-3 minutes. Place oil and butter in pan, cook chicken 2-3 minutes on each side or until browned and 165 degrees F. Remove chicken from pan.
• Place mushrooms, garlic, thyme, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in pan; cook and stir 2 minutes. Cut pasta in half.
• Stir in stock, half-and-half, and pasta; cook and stir 3-4 minutes or until pasta is tender. Stir in cheese and spinach; cook 1 minute or until cheese melts. Serve chicken over pasta.

SHRIMP PASTA WITH ASIAGO CHEESE AND WHITE WINE SAUCE

Steps:

• Cook pasta and reserve 3/4 cups of pasta water for sauce
• Sauté mushrooms in butter in a large deep skillet.
• Push mushrooms to the side when almost done then add garlic and coarsely chopped sweet onion and cook until onion is translucent.
• Add pasta water, white wine, chicken base, shrimp and grape tomatoes to skillet and cook until shrimp turns pink.
• Add fresh parsley, basil, oregano, crushed red pepper and 3/4 cup of asiago cheese to skillet and cook for 2 more minutes.
• Serve white wine, shrimp sauce over cooked pasta and garnish with more asiago cheese.

ASIAGO CHEESE-CHICKPEA PASTA SALAD

Steps:

• Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
• Meanwhile, in large bowl, combine Seasoning mix from packet, sun-dried tomatoes and oil, water, black pepper and red pepper flakes. Add remaining ingredients; stir in cooked pasta. Refrigerate at least 1 hour to blend flavors.

ASIAGO CHICKEN PASTA WITH SUN-DRIED TOMATOES AND SPINACH RECIPE - (3.7/5)

Steps:

• 1. Use sun-dried tomatoes in oil - if the sun-dried tomatoes are too big, chop them into smaller bites. Heat 2 tablespoons olive oil with sun-dried tomatoes and minced garlic on medium heat 2. Cook pasta according to package instructions. Drain, rinse. 3. Heat sun-dried tomatoes (cut them) in 2 tablespoons of olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil - generously season the chicken in the skillet with salt and paprika. Cook chicken until it's cooked through completely. 4. To the same skillet with chicken and sun-dried tomatoes, add 1 cup of half and half and 1/4 teaspoon salt - bring to boil. Add grated Asiago cheese and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts. At this point, if the sauce is too thick, add another 1/3 cup of half and half and stir. Taste the sauce - if 1/4 teaspoon salt was not enough, add more. 5. Add cooked and drained pasta to the sauce. Add spinach, mix everything - cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.

ROASTED CHERRY TOMATO, SPINACH AND ASIAGO PASTA

Steps:

• Preheat oven 400°F Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper. Spread the tomatoes on a foil-lined baking sheet.
• Roast the tomatoes for 20-30 minutes or until shriveled and lightly browned. Scrape the tomatoes and juices into a large bowl. Add the spinach.
• Meanwhile, prepare the pasta.
• Toss the pasta with the spinach, roasted tomatoes, Asiago and basil. Sprinkle with the pine nuts. Serve with additional cheese on the side.

ASIAGO SUN-DRIED TOMATO PASTA

Steps:

• In a large saucepan over medium heat, cook 2 cups of cream until just bubbling. Watch carefully to ensure that it doesn't boil over.
• Stir in bouillon and asiago cheese with whisk until dissolved.
• Add cornstarch mixture and simmer until sauce is thickened, stirring constantly.
• Mix in the sun-dried tomatoes and set aside.
• Cook pasta as directed.
• Cook bacon in until evenly brown, drain and crumble.
• Melt butter in large saucepan over medium heat. Saute red onion until softened and translucent.
• Stir in garlic and cooked bacon and cook for 2 minutes.
• Stir un green onions, chicken and remaining 1 cup of cream.
• Cook, stirring constantly until cream is heated through.
• Add asiago cream sauce and heat through.
• Toss with pasta until evenly coated and sprinkle with chopped parsley.

ASIAGO CREMINI PASTA BAKE WITH RADICCHIO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until still firm to the bite, about 9 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Heat olive oil in a large pot over medium heat. Add mushrooms, onion, and salt and pepper to taste. Cook and stir until mushrooms have browned and onion is translucent, about 7 minutes. Add radicchio, garlic, and sage; cook until radicchio has wilted and garlic is fragrant, about 3 minutes. Remove from heat and stir in pasta.
• Melt butter in a saucepan over medium-high heat. Whisk in flour; cook until foaming. Pour in milk, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Remove from heat; whisk in Asiago cheese, heavy cream, 1 cup Parmigiano-Reggiano cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until sauce is melted and smooth.
• Pour sauce over pasta mixture; stir until thoroughly combined. Transfer to prepared baking dish. Top with remaining 1/2 cup Parmigiano-Reggiano cheese and panko.
• Bake in the preheated oven until bubbly, about 30 minutes. Broil until topping is golden brown, about 1 minute.

ASIAGO SAUSAGE PASTA

Steps:

• Preheat oven to 325 degrees Cook pasta according to package directions Return to pot after draining While pasta is boiling, using a large pan, cook sausage until lightly brown, breaking up large chunks with back of wooden spoon Remove sausage from pan, reserving 1T. pan drippings Drain sausage well on paper towels Cook zucchini and onion in same pan until soft and translucent, about 6 minutes Return sausage to pan Add heavy cream and shredded cheese, stirring until cheese melts Add ingredients to pasta, mixing well Transfer to baking dish Bake in 325 degree oven for 30 mins

ASIAGO SUN-DRIED TOMATO PASTA

Steps:

• In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.