Chicken in Asiago Cream Sauce

Get raves at the dinner table with this easy, one-skillet Chicken in Asiago Cream Sauce. Lightly browned chicken & sauteed mushrooms are simmered in creamy cheese sauce and served over pasta. Yum!

I love Sunday! Saturday is always about getting all the chores done and running errands and, when I had kids still at home, going to their sports games or other activities. When Sunday rolled around I was ready to relax and pay attention to what really mattered - my family.

Maybe that is why my daughter and son are still so close to us even though they have families of their own. We made it a point, as often as possible, to sit down to dinner together, chat, and keep in touch with all the important events in their lives. I still love when everyone can get together, laugh, catch up and enjoy a good meal.

This dish is perfect for any get-together whether it's family or friends. It is an easy to prepare dinner that looks extra special. The sauce's calorie content is cut considerably by subbing fat-free half & half for cream and limiting the cheese to only ½ cup. It still gives the dish a great taste without putting it over the top in calories.

Enjoy!

Wine Pairing: You don't have to go crazy spending big bucks for a wine to drink with dinner. There are plenty of reasonable and delicious choices out there. With this dish's rich cream sauce accompanied by mushrooms and cheese. I would stick with a lightly oaked Chardonnay, Chenin Blanc, or even a Viognier.

Try Chicken with Lemon Sauce for a healthy and elegant dinner.

Air Fryer Chicken Parm is a healthy way to prepare a classic Italian dish.

And take a look at my easy chicken recipes for more dinner ideas and inspiration.

Asiago Cream Sauce

Get raves at the dinner table with this easy, cheesy asiago cream sauce. It's great over pasta, chicken, or fish or as a dip for veggies and bread sticks.

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Course: Sauce

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 6 serings

Calories: 305kcal

Author: Linda Warren

Ingredients

• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 2-3 cloves garlic, chopped fine
• 1 cup dry white wine
• 1 cup cream or half & half
• 1 ½ cups Asiago cheese, grated (about 4-6 oz)
• ¾ teaspoon salt
• ½ teaspoon pepper or white pepper

Instructions

• In a large skillet, heat butter & olive oil in skillet. Add garlic and saute for 1 minute.
• Add wine and cream to the pan and whisk together. Simmer for 5 minutes. 
• Add asiago cheese to the sauce in the skillet and stir until all the cheese melts.
• Season with salt and pepper.
• If needed or you want a thicker sauce, you can add 1 tablespoon flour or cornstarch mixed with 2 tablespoons of water. Simmer for 2-3 minutes, stirring constantly.
• Enjoy sauce drizzled over chicken or fish, rice, quinoa, or pasta.

Notes

STORE/FREEZE/REHEAT

Make Ahead: This sauce is best served after being freshly made. However, you can make it in advance.

To Store: Let the sauce cool completely then transfer it to an airtight container. Store the sauce in the fridge for up to 7 days.

To Freeze: Let the sauce cool completely then transfer it to a freezer-safe container or a plastic freezer bag. Freeze the sauce for up to 6 months. Thaw it in the fridge overnight.

To Reheat: Pour the sauce into a saucepan over medium-low heat. Stir the sauce frequently until it is warm, about 5 minutes.

**Calorie count is for ½ cup serving of sauce alone. 

Nutrition

Calories: 305kcal | Carbohydrates: 3g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 719mg | Potassium: 96mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 1mg | Calcium: 329mg | Iron: 0.4mg

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This post has been updated and was first published on March 29, 2015.