Search thousands of recipes reviewed by home cooks like you.

Chicken Fusilli with Spinach and Asiago Cheese

Chicken Fusilli with Spinach and Asiago Cheese

  • Prep

  • Cook

  • Ready In

Campbell's Kitchen

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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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


  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.
Rate recipe

Your rating



HMI Group

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 old loves it and she doesn't like the tomatoes or the spinach, but all together it's a big hit!


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 real tomatoes


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 to make for a thicker sauce and added mushrooms. My husband liked the extra kick from the marinated chicken.