Chicken and Bowtie Pasta with Asiago Cream Sauce

Chicken and Bowtie Pasta with Asiago Cream Sauce

185 Reviews 12 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
THENEWTRICIA
Recipe by  THENEWTRICIA

“A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
  2. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
  3. In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
  4. Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
  5. To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

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Reviews (185)

Rate This Recipe
Luv2CookDinner
91

Luv2CookDinner

This was restaurant quality, but I'd recommend a few changes: a small carton of cream is 2 cups so instead of buying a larger carton for just 1/4 cup more (a bit pricey and I'd rather not have leftover cream to cook w/ b/c of its high fat content) do not add all of the pasta; a whole bouillon is quite acceptable - who's really using 1/4 of it?! I didn't have prosciutto, but it really needs that flavor. I added peas and it completed the meal. Think ahead and reuse the same pots to make fewer dishes!

love2cook
70

love2cook

This is an awesome recipe! I'm one of those cooks who just can't leave a recipe alone, so I changed it up a bit. I saute`ed the chicken in olive oil, and added 2 minced fresh garlic cloves, 1 tablespoon dried sweet basil, and 1 teaspoon sea salt. For the sauce, I used 3 1/2 cups heavy cream, and added dried sweet basil, 1/2 chicken bouillon cube, 1/2 teaspoon garlic powder, 1 tablespoon real butter, and 1/2 cup chicken broth. I used a full cup Asiago cheese, and substitued bacon for the proscuitto. I also cooked the bacon, mushrooms, and fresh garlic in olive oil, rather than butter. My whole family loved this recipe! If you were to add capers and a sqeeze of fresh lemon juice, it would taste just like a favorite dish at a well known Italian Restaurant....which is what I plan to do next time!

Sabrina
68

Sabrina

Since my changes were only in the adjustment of quanity I still gave this recipe 5 stars. I seasoned the chicken with salt and pepper before cooking it. I also added more cheese and used an entire bullion cube to the sauce to add more flavor to it. I added more garlic when cooking the prosciutto. Also I felt that there was too much pasta for the amount of chicken/mushrooms & prosciutto that the recipe called for. I used 2 lbs of chicken, 1 cup of mushroom (next time I will make it 2 cups) and 1/2 cup of prosciutto. I was very excited when I saw this recipe and it reminded me of my favorite dish at the Macaroni Grill that they no longer carry. I recieved several compliments at dinner. Thank you for a great recipe!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 837 cal
  • 42%
  • Fat
  • 50.7 g
  • 78%
  • Carbs
  • 61.5 g
  • 20%
  • Protein
  • 33.2 g
  • 66%
  • Cholesterol
  • 193 mg
  • 64%
  • Sodium
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

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