Rating: 4.58 stars
71 Ratings
  • 5 star values: 48
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

This is my attempt to duplicate my wife's favorite dish at our favorite Italian restaurant. She thinks I came pretty close.

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 12 minutes. Drain.

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  • Meanwhile, cook the bacon in a skillet over medium heat until nearly crisp, about 5 minutes. Remove the bacon and wipe out the skillet with a paper towel.

  • Melt the butter in the same skillet over medium heat. Return the bacon to the skillet, and stir in the red onion, garlic, Roma tomatoes, chicken, black pepper, garlic salt, and salt. Cook and stir until the bacon is crisp and onions are translucent. Stir in the cream and Asiago cheese, and cook until the liquid is reduced by half, about 3 minutes.

  • Stir in the Alfredo sauce and the cooked pasta. Remove from heat, and allow to cool slightly before serving.

Cook's Note

I use prepared Alfredo sauce, or make my own quickly and easily by bringing to a boil one pint heavy cream, 1 teaspoon black pepper, and 2 tablespoons milk. Remove from heat and stir in 1 cup Parmesan cheese. Store in refrigerator until ready to use.

Nutrition Facts

928 calories; protein 43.1g; carbohydrates 107.2g; fat 37.6g; cholesterol 114.7mg; sodium 1150.1mg. Full Nutrition
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