Asiago-Chicken Pasta Skillet

"The flavors in this recipe came together really well and made for a very flavorful dish. I especially loved the way the shaved asiago melted into the hot pasta!" - Sue I

Wisconsin Cheese Asiago-Chicken Pasta Skillet Recipe
Active Time
50 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Asiago or Mozzarella can be used in this recipe.


  1. Bring water to a boil in a saucepan over medium-high heat. Reduce heat to medium-low. Add the chicken bouillon, sun-dried tomatoes and balsamic vinegar. Cook and stir until bouillon is dissolved.
  2. Sauté onion and mushrooms in butter in a large, nonstick skillet over medium-high heat until just tender. Reduce heat to medium. Add garlic; cook and stir for 1 minute. Stir in the bouillon mixture, chicken and pasta.
  3. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until liquid is reduced and pasta mixture is thickened, stirring occasionally.
  4. Reduce heat to low. Stir in the tomatoes, mozzarella and basil; heat through. Top with asiago.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Enjoy versatile asiago on a cheese board, as a topping for soups, grated on broiled fish or shaved over pastas or risottos. Any way you serve it, you'll be glad you tried it!

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