Chicken Fusilli with Spinach and Asiago Cheese

Chicken Fusilli with Spinach and Asiago Cheese


"Ready in a jiffy, this mouthwatering pasta dish is bursting with great color, flavor and the perfect amount of cheesy goodness. If you like your pasta really spicy, increase the amount of red pepper flakes."


30 m servings 486 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 486 kcal
  • 24%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 933 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Prepare the pasta according to the package directions in a 6-quart saucepot. Add the spinach during the last minute of the cooking time. Drain the pasta mixture well in a colander, reserving 1 cup cooking liquid.
  2. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally.
  3. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the tomatoes, soup, 1/2 cup cooking liquid and red pepper and heat to a boil. Reduce the heat to low. Cook until the chicken is cooked through, stirring occasionally. Stir in the pasta mixture and cook until the mixture is hot and bubbling. Stir in the remaining cooking liquid as needed until desired consistency. Sprinkle with the cheese.


  • Recipe Tips:
  • Time-Saving: You may substitute 1 package (about 9 ounces) refrigerated cooked chicken strips for the chicken breast halves. Stir in the chicken with the soup.
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Your rating



  1. 19 Ratings


Made this as the recipe stated, only used 1/2 the spinach though. My family loves it! They ask for it all the time. The tomatoes are a different taste, but we really like it. Even my 10 year...

Sorry, but this was not a hit in our house (made recipes as listed)....if and I say if I attempted this again I would use half or less the amount of spinach and would be more inclined to use rea...

After reading other reviews saying it was bland, I marinated my cubed chicken in olive oil, garlic and cayanne pepper spice for a few hours before cooking. I also omitted the 1/2 cup of water t...

This was just okay. I made it as directed, but it seemed to be missing something; the flavor was not very strong. If I were to make this again, I would try adding some additional herbs and/or ...

This was very easy to make. I will try it again with fewer tomatoes only because I am not a tomato fan.

I thought that this was great, but I did adjust a few things from other reviewers. I sauteed my chicken in Flavor Boost from Swanson (I also use Knorr brand). When chicken is almost finished I...

Very easy to make. Family said save the recipe to make again. Great for quick meal night!

Real easy to make. Really delicious. One of my new favorite dishes. Didn't make any changes to the recipe.

This was okay. Not sure why but the flavor was just off for me. I added some extra garlic and minced onions. Also used Parm cheese instead of Asiago since that's what I had on hand, oh and I dou...