Asiago Sun-dried Tomato Chicken “Pasta”

Print Pin
4 from 94 votes

Asiago Sun-dried Tomato Chicken “Pasta”

1 hour 15 minutes
Calories 410kcal


  • 1/2 teaspoon xanthan gum
  • 1/2 cup sun-dried tomatoes
  • 1 spaghetti squash (large)
  • 1 cup red onion (large)
  • 2 cloves garlic (large)
  • 1 cup green onions
  • 2 pounds boneless skinless chicken breasts
  • 2 tablespoons fresh parsley (large)
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon garlic salt
  • 2 1/2 cups heavy whipping cream
  • 1 cup asiago
  • 1/2 cup chicken stock
  • 3/4 cup fresh bacon (large)


  • Cut spaghetti squash (I cut mine into about 4 rings) – place on parchment paper on a baking sheet and place in the oven at 350.
  • It will need to cook for 45 minutes.
  • Remove and let cool.
  • When it is cooled, fork spaghetti out of it and place in a bowl and set aside.
  • Heat 1.5 cups cream and 1/2 cup chicken stock to a boil, then turn the heat down so it doesn’t bubble over.
  • Add sundried tomatoes, asiago cheese and xanthan gum.
  • Whisk on low for a couple of minutes while it thickens, then remove from heat and set aside.
  • Cook bacon until brown – crumble and set aside.
  • Cook chicken breasts (I grilled mine) – slice thinly, set aside.
  • In a large saucepan, add bacon, red onion and bacon grease.
  • Saute until the onion is translucent.
  • Add in garlic.
  • Then add green onions, chicken and 1 cup cream.
  • Cook, stirring frequently for about 5 minutes.
  • Mix in asiago sauce and cayenne pepper and garlic salt.
  • Mix in spaghetti squash.
  • Cook everything together for about five minutes.
  • Serve sprinkled with parsley.
  • Total Fat: 32g
  • Total Protein: 31g


Calories: 410kcal

Originally posted 2019-02-20 18:51:51.

Article Categories:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating