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Chicken Fusilli with Spinach & Asiago Cheese

Chicken Fusilli with Spinach & Asiago Cheese

4.79 14

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 crushed red pepper.

serves 6 (about 1 1/2 cups each)


cost per recipe: $12.34

The price is determined by the national average.

  • 1

    each (1/2 of a 1-pound package) uncooked fusilli corkscrew pasta (about 2 1/2 cups)

  • 1

    package (about 7 ounces) baby spinach

  • 2

    tablespoons olive oil

  • 1 1/4

    pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces

  • 3

    cloves garlic, minced

  • 1

    package (3 ounces) sun-dried tomatoes (halves) (about 3/4 cup)

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1/2

    teaspoon crushed red pepper

  • 1

    cup shredded Asiago cheese (about 4 ounces)

view nutrition info

How to Make It

Step 1

Prepare the fusilli according to the package directions in a 6-quart saucepot.  Add the spinach during the last minute of the cooking time.  Drain the fusilli mixture well in a colander, reserving 1 cup cooking liquid.

Step 2

Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring occasionally.

Step 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 fusilli 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

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
  • Time-Saving: You may substitute 1 package (about 9 ounces) refrigerated fully-cooked chicken strips for the chicken breast halves.  Stir in the chicken with the soup.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Buy Now

Ratings & Reviews

  • Joni P.

    March 9, 2014

    Everyone loves this

    I've made this several times for my family and friends. Everyone absolutely loves this dish. I used cream of chicken with herbs instead and added some milk also. I do use a little less red pepper to cut down on the heat since not everybody likes it hot. This is a standard request when my daughter comes home from college

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  • deaspoon

    December 2, 2011

    Chicken Fusilli with Spinach & Asiago Cheese

    This dish was good and I would cook it again. The Asiago cheese was somewhat over powering. Next time I would use something like and italian blend or a parmesan cheese. My kids did not care for the asigo cheese.

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  • bigdude56156

    October 5, 2011

    Chicken Fusilli with Spinach & Asiago Cheese

    This was really good. Easy, quick, delicious.

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  • Tom C.

    August 27, 2011

    Chicken Fusilli with Spinach & Asiago Cheese

    This dish was very wonderful. I did not use the red pepper because of the kids. My kids are very picy eaters and will not eat spinach or tomatos but they gobbled it up and asked for more. Wife was very impressed on how good it tasted. I will definitely add this recipe to my small but growing cook book! Steve

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  • Ktay

    August 20, 2014


    Certainly not a bad dish, but a bit on the bland side. I'd probably add 1/2 teaspoon more of the crushed pepper for added spice!

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