Chicken Asiago Pasta

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Chicken Asiago Pasta

Bringing the Magic home with Chicken Asiago Pasta from Disney World's All Star's Sports Resort

This is a pasta dish that both Jason and I love. I have made it on serval occasions including when we had company. Yes this is a simple dish to put together but is also impressive enough to serve to guests! From what I have read this is served in the food court at the All Star’s Sports Resort in Disney World. Now I have never had the honor of visiting or staying at this particular resort mostly because the thought of giant soccer balls, baseballs and basket balls kind of scares me. Every time I play a sport that invokes balls I end getting hit in the head with said ball so you can probably understand my hesitation in wanting to visit this resort. But none the less we really enjoy this dish. Its good warm and good cold as well. Comes together pretty quickly and has enough cheese that I am guessing most kids and picky husbands would like it. So start the stove and throw on a pot of water because its Italian night!

Here's How the Chicken Asiago Pasta Went Down...

Chicken Asiago Pasta from Disney's All Star's Sports Process

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Chicken Asiago Pasta


  • 1 Box of Penne Pasta
  • 1 Cup of Flour
  • 1/2 TSP Salt
  • 1/2 TSP Freshly Ground Black Pepper
  • 1 Egg
  • 1 lb. Boneless Skinless Chicken, Pounded and Cut into 2 Inch Strips
  • 1 Jar or Bag of Sun Dried Tomatoes
  • 1/4 Cup Olive Oil Plus More as Needed
  • 2-4 Cloves of Garlic
  • 3 Cups Fresh Baby Spinach
  • 7 oz Grated Asiago
  • 5 oz Grated Parmesan Cheese
Chicken Asiago Pasta Recipe Photo

The Process

Step 1

Bring a large pot of water to a boil and cook penne according to instructions on packaging. Drain and set aside once done.

Step 2

While the pasta cooks, dredge the chicken. To do this mix together the flour, salt and pepper together in a shallow dish. Get another shallow dish and crack the egg into it and then scramble it a bit with a fork. I also like to have a clean “done” dish to put the finished chicken on. Line up the different dishes in a line creating a nice workflow. Take a piece of the chicken and dip it into the flour dish and toss it around to coat, shake off the excess flour then dip it into the egg, then back into the flour mixture for another coating. After shaking off the excess flour lay it down on the “done” dish and repeat with all of the chicken.

Step 3

Heat sauté pan over medium high heat. Once pan is hot, add 2 tablespoons of olive oil. When the oil is hot (not smoking), carefully place chicken into the pan. Cook 2-3 minutes or until chicken is golden on bottom side. Reduce heat to medium, turn chicken strips over and continue to cook for 5 minutes.

Step 4

While chicken is cooking, place the sun-dried tomatoes (if you are using jarred sun-dried tomatoes go ahead and throw in the oil from the jar too. If you are using a bag of sun-dried tomatoes such as I did you may want to add a bit more olive oil then the 1/4 cup), olive oil, garlic, asiago, parmesan, spinach and pasta in a large bowl. Mix everything together. If the mixture seems a bit dry drizzle in more oil until you get the consistency that you like.

Step 5

Spoon out a portion of the pasta onto a plate and then top with a few of the chicken strips. Sprinkle on some extra parmesan cheese if you like thats your kind of thing and serve!

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