Chicken and Bowtie Pasta with Asiago Cream Sauce
A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce.
A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce.
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!Read More
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!
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!
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!
Delicious! I used penne pasta and cut the amount in half. I didn't use chicken, I just doubled the amount of proscuitto. I also used 2 cups of mushrooms and added peas. This was so easy and quick to make but looks and tastes like you spent hours. UPDATE: This is the second time I've made this and this time I did it with the chicken. Definitely season the chicken with garlic, italian seasoning and a little salt and pepper while frying in a bit of olive oil. I still used 2 cups of mushrooms and 1 c. of peas along with a whole package of proscuitto so I doubled the sauce. I don't like a thin sauce so it was pretty easy to thicken with the cornstarch. Definitely a keeper.
Wow! This was very good! The original recipe needed a little kick so I added 1/2 tbsp of garlic powder and 1/2 tsp of red pepper flakes. I used baby portabella mushrooms and added fresh spinach for color. I used the Asiago cheese and it definitely made the dish!
I tweeked the recipe a little. I added 1/2 C minced onion, 3 cloves garlic, 1 C asiago cheese, 1 whole bouilon cube and seasoned the chicked with poultry seasoning prior to cooking. I also substituted 1/4 C milk for the cream, so I didn't have to buy 2 pints of cream. Next time I will add some vegetables to it. The recipe was a great base to start from.
This was great. I left out the mushrooms and doubled the cheese and proscuitto. Was just as good re-heated 2 days later. Thanks for the great recipe.
I'm giving this recipe 4 stars, I really liked it, but my gf, didn't care for it as much as I did. She doesn't like really creamy/cheesy dishes. But I thought it was great! My local store didn't have any prosciutto, so I had to use Turkey bacon, but it was still enjoyed! Thx!
This was ridiculously good. The recipe as it is written is probably okay, but I tweaked it up a bit. I marinated chicken breasts in olive oil, oregano, sage, rosemary, basil, salt & pepper and then cooked the chicken on the grill. I used a whole package of prosciutto which was 3 oz. In the sauce I used 2 cups of heavy cream, a whole chicken bouillion cube, and 1.5 cups of grated Asiago. The extra cheese made the sauce very thick even without the cornstarch so I poured in an additional 1/2 cup of half and half to thin it some. I made the sauce in a skillet and when it was done I poured it into the large pot of drained pasta. I quickly rinsed the skillet and used it to do the olive oil, garlic, mushrooms and then I thinly sliced the grilled chicken breasts and added it to the skillet sautee. That only took a few minutes and I poured the whole mixture from the skillet into the large pot of pasta and sauce and used a large spoon to toss it all together. I topped it with grated parmesan and parsley when I served it and it was even better than restaurant quality. Absolutely delicious.
This was soooo yummy! I used a mix of three cheeses asiago, parmesan,and mozzerella and the whole chicken bullion cube instead of half. I through in some frozen veggies to cook with the pasta as well. Next time i will try half and half to cut the fat.
This was awful - recipe could be improved by halving the amount of pasta called for and quadrupling the mushrooms and ham. And can 1/4 a boullion cube possibly be right? I used a whole one and still the sauce was bland and uninteresting.
This was an AWESOME recipe! I just used 2 cups of heavy whipping cream and did include a whole boullion cube. I also used baby portabello mushrooms, precooked bacon (in place of the proscuitto), and precooked chicken. This made the recipe very quick and easy to prepare and it definitely compared to a restaurant meal. Next time, I'll bake the chicken and cut it up ahead of time (only because I think the precooked was salty tasting). This one is a keeper - will be perfect for serving guests! UPDATE: I made this recipe again tonight. This time, I used bone-in chicken breasts that I had seasoned and baked in the oven ahead of time and also used the prosciutto as in the original recipe. While the chicken was an improvement over "premade" from the store, the prosciutto has a salami-like taste that I feel does not really compliment this dish. At least it doesn't compliment it as well as bacon does. I also added some chopped spinach leaves to cook with the mushrooms and it was a pleasant addition.
This was fabulous!!!!! My husband made it for Valentines dinner and it was so good we couldn't stop eating it. I will be using this one when we have company we want to impress!!!!
Very tasty. A lot of dishes though had to wash and reuse. But other than that very good. Also the recipe called for more pasta that I would use I used about a 1/3 of the box.
I used half cream, half milk and it still turned out really creamy. Excellent pasta and really easy too! I added about 1 cup chorizo pieces to the simmering cream. Thanks for a great recipe!
Yum!!! This is my favorite type of recipe- delicious as written, but still leaves plenty of room to play around with the ingredients. My changes after reading other reviews; 2 cups half-and-half instead of cream (we didn't miss the cream at all!), extra garlic and prosciutto, and increased the asiago to 1 cup. Easy enough for a weeknight meal, good enough for company. Thanks Tricia! :)
Mmmm so good! Definitely restaurant quality! The Asiago cheese really makes this dish pop! I am one of those people who likes to adjust the flavors... so I added some sun dried tomato pesto to mushrooms, and flavored the chicken with salt, pepper, Cayenne pepper, basil, oregano and garlic powder. Then I added the chicken directly to the sauteed mushrooms to get the most out of all the flavors. Loved this dish, and I will definitely be making it again!!
I made this tonight and it was really good. I did season the chicken quite a bit with garlic salt and seasoned salt before cooking it, and glad I did because the sauce was still a bit bland. I added sun-dried tomatoes for extra flavor. My family really enjoyed it and I will definitely make this again, next time upping the amount of crushed garlic and adding maybe a little crushed pepper. Thanks!
This was fantastic. I ate two plates of it and I pretty much hate all food. So that says a lot. :) We more or less made it as described but added zucchini.
My family loves this recipe. We make it often, in fact, my husband begs for it and he is not a big pasta eater. I do make a few changes. I use about 1 and 1/2 - 2 lbs chicken & season with salt and pepper before cooking. Instead of porsciutto I use about 2 cups of fresh steamed broccoli and just mix it in last. Also, shred some extra Asiago to serve on top... YUM! It makes a lot, but it's one of those dishes that is even better left over.
Don't know what I was expecting, but this recipe was pretty much like Chicken Alfredo. I have much easier recipes for Alfredo sauce.
I didn't have proscuitto and don't like mushrooms, changed this dish a tad and it was delicious! Used 3/4 of 12oz box of bow ties, sauteed chicken (in 2 T butter) sprinkled with kosher salt, ground mustard, onion powder, black pepper, crushed red pepper, garlic and onions. Accidentally used 1 T cornstarch with 1 T water and it thicked the dish immensely- added 1/4 c cream as directed and it was perfect. Did not find it bland with spices added to chicken. Added pasta and sauce back into the pan with chicken juices and spices. Also used 1 1/2 C light cream instead of heavy cream for sauce. Fed the 2 of us with plenty leftover.
This recipe was good, although I made quite a few additions. I added a table spoon of minced garlic and half a cup of Romano cheese to the sauce. I also increased the amount of mushrooms, I used 3 cups of sliced Portobello Mushrooms. It was very delicious!
i used more prosciutto, mushrooms and asiago cheese than called for (not too much more, but more). I also did not add the additional 1/4 cup of heavy cream, felt as though it would've been too liquidy. We also added a can of baby peas and it was delicious! Other than that, awesome, awesome recipe. My boyfriend and I loved it!!!
Ok, this had no flavor what so ever. I added a bit of yellow pepper, sun dried tomatoes and a TON of garlic and still, bland. The sauce just did not have any taste. I used the oil from the sun dried tomatoes to brown my chicken, as well as added salt and pepper, but the chicken needed way more seasoning. Bummer, another recipe canned.
I personally would give it 3 stars, but the kids loved this dish (rare occasion) so I give it four.
I made this last night for a group of girlfriends, and the girls kept looking up from their plates in awe and complimenting me for this "restaurant quality" dish! I made very few alterations: seasoned the chicken first with salt and pepper and cooked in olive oil, omitted the mushrooms because of allergies, only used 2 cups of cream, the full bouillon cube, and about two-thirds the amount of pasta after reading other reviews. The sauce was so flavourful and cheesy and the prosciutto was the perfect finishing touch!
This is a great dish! Definitely restaurant quality, we will be making this often :)
made this loved it amazing
A little time consuming to make, but a very tasty dish!
Everyone loves this recipe, and I get request after request for it. I didn’t use the prosciutto, but did add sundried tomatoes. I added more cheese than was called for, but a word to the wise, too much cheese makes the sauce too thick.
I will make this again. It was tasty and the family enjoyed it for our New Year's Eve dinner! I used half cream and half Vit. D milk to cut down the fat and the sauce was still thick. I also used whole wheat bow tie pasta and it was great. I will use olive oil instead of butter next time and add peas.
I just made this for my husband last night and he loved it. He couldn't stop saying it tastes like something I would get at a restaurant! The ingredients were super easy to get on my way home at the store and it was very easy to make. Great dish!!!
Very nice pasta dish. I love asiago cheese. I used pre-cooked chicken so that saved some time. May try this with shrimp or italian sausage next time.
I took the recommendations of others and then added some of my own. This dish was a real hit in my home and can easily be adapted to a vegetarian version. Reheats beautifully. My dish was very colorful. I used 2/3rds of the pasta 1 cup Asiago skipped the prosciutto added way more garlic 1 tub of sliced portobello mushrooms added frozen peas added steamed broccoli (awesome with the cheese!) added toasted pine nuts added sun-dried tomatoes chopped green onions and grated parmesan cheese on top What I might try next time: -halved seasonal cherry tomatoes -a pinch of chili pepper flakes in sauce when simmering
This turned out to be delicious! Rich and full of flavor- restaurant quality. Next time I will add more garlic and marinate the chicken beforehand.
I love this recipe, I was only looking for an asiago creme sauce and this is restaurant quality! I purchased a whole rotisserie chicken and shredded that and put into the dish, I also added sliced cherry tomatoes to the finished product and omitted the prosciutto. I am making this recipe again and adding King crab instead of chicken!
For all these yummy ingredients, this dish has remarkably little flavor. It also dirties quite a few dishes and takes longer to prepare than I would like. Still, I give it four stars because it really is a good base, and by adding a little more of a few ingredients and spicing it up a little I think it could be quite good. First, lots more cheese. Second, more prosciutto, or maybe bacon instead of prosciutto. Third, add onions. I cooked them with the chicken and garlic as another reviewer suggested. Fourth, saute some fresh spinach with the chicken mixture at the end until the spinach wilts. This adds some color to the dish and also a healthy vegetable. Fifth, add some spices. Adding red pepper flakes, salt and pepper to the cream sauce turns out nicely. These additions give the base recipe a nice punch.
I changed this a bit (made it more fattening!!) by first breading the chicken in Italian seasoning and break crumbs, then cooked it in some veggie oil... then I just followed the recipe exactly... oh no wait, I added some sun dried tomato and bacon.... and it was DELISH!!
Yum, this was fantastic. I loved the combination of different flavors. I stayed pretty true to the recipe. I seasoned my chicken with pepper and garlic salt (should probably use powder next time to cut some of the saltiness from the prosciutto). I substituted 1 C. cream with milk since I didn't have enough cream on hand and it still tasted great. My grocer was out of bow tie so I used penne. Instead of mixing the pasta in I simple poured the chicken mixture over the noodles otherwise the entire 16 oz box would definitely be too much. My only complaint was that it used too many dishes! This will be going into the dinner rotation for sure!
delicious - made with shrimp
This was excellent. Next time I will use the entire package of mushrooms - why not? I also used at least double the amount of prosciutto (I had a package to use up), and it was still delicious.
Super simple to make and absolutely delicious! My bf is Italian and he loved this recipe. I can't think of any way to improve this recipe. For those of you who love cream sauces on your pasta, this is sure to be a hit with your family. Better than a restaurant's!
I loved this recipe! It is so easy and is one of my favorite pasta dishes. I substitute a small can of baby peas for the mushrooms and it is great. I would suggest stirring a tiny bit of water into the noodles before adding the sauce and chicken. This will help it stay creamy and not sticky. Enjoy!
This is a really great pasta! My 4 year old ate it up and asked for seconds!! He doesn't do that often, so it must be really great!!!
Wow, it has been awhile since I could rate a recipe 5 stars! This dish tasted like it came from a good restaurant. I made the recipe as stated except I used peas instead of mushrooms and half and half instead of heavy cream. I don't think it could have been any better with the (high in fat) cream. I took a short cut with Perdue ready made roasted chicken. This is definately a recipe you could experiment with i.e., sausage, shrimp, ham, bacon, and I think just about any veggie would be good thrown in here. Good enough for company!
Second time I've made this, this time I did it with "what I had". Did 3 cloves garlic, 16 oz bag of pennette pasta, half 1/2 & 1/2 and half cream, chicken broth instead of boullion. Cooked the chicken in olive oil seasoned it with salt, pepper and red pepper flakes. Ended up using Trader Joes shredded "Quattro Formaggio" (Asiago, Fontina, provolone blend)instead of straight Asiago. Fresh parsley chopped from the garden. I think it came out a little lighter,and awesome. Didn't use all the cream sauce. Kids love it, wife will eat it cold! Wish it wasn't so fattening!! Fed 2 adults and 3 kids with enough for 3 adult lunches the next day...
incredible! I added some stuff. Lots more 1/2 1/2 and asiago. I want more sauce.. If I end up with extra than it's luxurious soup! My guests thought that they were in at a very fancy Italian Restaurant. also sweet red pepper for color and twice the prosciutto..... how much can I type? 100 stars
This was absolutely delicious! I made a few changes, as suggested by previous reviews: I substituted bacon for the prosciutto (which can be very expensive), which did not take away from the flavor quality at all. I also used 2 cups of half and half instead of heavy cream, and for the final 1/4 cup of cream I substituted skim milk. The sauce was not too heavy, but was just right. I also substituted olive oil for the vegetable oil and will also use it for the butter next time, as well. Finally, I used 2/3 of the amount of pasta called for in the original recipe, which was just right. This dish was fantastic! I will make it again. It's good enough for company!
I made this tonight for dinner and it was teriffic! It made the kitchen smell awesome. It was very easy to make and my son who is almost five enjoyed it very much. Will add to my collection.
This rivals the Italian restaurants any day! Aside from dirtying more than 1 pan,(this took 3) I had no complaints about this one. Awesome flavor, very rich, very filling. I took 1 bite and my first impression was WOW!!! Hubby asked me to make this one weekly. Very very easy to make this, and really quick too. I cut up 2 large frozen boneless chicken breasts, and used a little shy of 1/2 tsp. of granulated chicken bouillon instead of trying to quarter a cube. I only made 8-9 oz of pasta (eyeballed 1/2 bag) I think the whole bag would've been way way too much. I only used 2 cups of cream because I didn't want to open another deal of cream just for 1/4 cup worth. I highly recommend this keeper!
I expected more, but this lacked flavor, way too much pasta, and it contains a lot of unnecessary cooking steps. Switching back and forth from the chicken mixture to the cream sauce is a complete waste of time. I prefer multi-tasking, but finish everything and then make the cream sauce last and pour directly over pasta. You will save yourself time and money! Looking at the sauce ingredients and the cooking process, it was clear to me that steps were added in order to correct a bad sauce. The addition of cornstarch & water is completely unnecessary. A sauce made from heavy cream with cheese melted into it does not require thickening. It may look thin when it's cooking, but anyone experienced with cream sauces knows that it will thicken as it cools. Just as I suspected, by adding cornstarch and then setting it aside, it quickly turned into a paste. Hence the reason why it needs to be placed back over heat and thinned with additional cream before serving. That could explain why the recipe starts off with simply one carton of cream and then ends up needing a second one for just a 1/4c. Again, unnecessary if you omit the cornstarch. As for the ¼ cube boullion, I also found it unnecessary. A taste test revealed no difference. The Asiago is too powerful. I upped it to ½ cube and still nothing other than a slight salty flavor, but not enough to make the boullion cube worth the time and trouble. A dose of much needed salt and pepper would work just the same.
Loved this!!! I agree with other reviewers and added more cheese. This tasted just like it was served at a restaurant!!! It makes a lot. Perfect for company!
I basically made half this recipe, but I cut the cream (I used half and half) to one cup and I cut the Asiago back to 1/4 cup. I increased the mushrooms and used 4 oz. Well, this was good, but it was just too rich for us. I think the fat rendered from the prosciutto should have been drained as I’m sure this contributed to the richness of this dish. I liked the idea of this, but if I were to make it again, I’d really have to make some adjustments to make it to our liking.
Made it as-is, with the exception of using the full bullion cube instead of only 1/4 of one. Delicious!
Everyone in my family gave this 5 stars - my 4 year old ate it three days in a row without complaint, which means it must be good! I added spinach to it, but otherwise, made it as written and it was delicious. Thank you!
This was great! I made it for my birthday dinner tonight, and it was better than going out to a restaurant. I followed a few recommendations of other reviewers. I used 1 tsp. of chicken base instead of 1/4 of a boullion cube, upped the proscuitto to 1/2 cup and used about 1 1/2 c. of baby bella mushrooms. As for the chicken, I had some that I had already pulled left over from a cut up fryer I had boiled, so I just used that. This was wonderful, and we will definatly make it again. Thanks for the great recipe!!
The sauce was indeed a bit thin but I used fresh rosemary in it and it added wonderful flavor.
OMG ... this dish will become a regular at our house.
Super simple and delicious! a new family favorite .
Did not like the sauce really - Mine turned out kind of grainy and the minute it started cooling off it was no good at all - I had to re-heat my dish 3 times while eating. I added broccoli and spinach instead of mushrooms cuz thats what I had at home - I also used whole wheat pasta. Im not sure but maybe my sauce wasnt that great because I used half n half instead of cream and only 2 cups (as I agree w/ another I think it would have been too runny if I had added the extra 1/4 cup). I give it three stars because the chicken and veggies came out yummy - Ive got some leftovers that I didnt put any sauce on and Im gonna try it for lunch with just some olive oil and garlic
I have allergies right now so my taste buds are shot...but my husband said that this was delicious...so it gets 5 stars!
If I could rate this any higher stars I would. This is surely company fare and while we wont have it often being that its so rich its one I will make again. I added some peas for color and used 1 cup of prosciutto.
This is a fantastic recipe that just needs a few "tweaks" to make it really spectacular. Here are a few small changes that I recommend trying: 1)Increase amount of Asiago to sauce(I grated a packed full cup) 2)Add more proscuitto, chicken and mushrooms...especially if you are making full box of farfalle pasta. 3)Peas! It gives just a little flavor and a lot of color to the dish. Enjoy, try it and see if you can make this a dish that becomes a family favorite!! I think you'll be impressed
This was very good with a few tweaks. It is a but bland as is. I added fresh cracked black pepper and used a whole bullion cube. To make it healthier. I used half cream and half whole milk.
A 10 if I could.....a winner recipe...made last night for Valenitne's dinner and my family LOVED this one! I used penne pasta which was perfect cause the sauce kinda flows through. I used a bit more Asiago then called for and the rest was of the recipe I followed to the "T". Very creamy, cheesey and delicious, will most definately make again....even my 10 and 2 yr olds loved it! Thanks~~
I added in some sautéed minced onion and roasted garlic, and I used half and half instead of heavy cream...it was heavenly!!!
This was very good. With some changes it is a 5. For 16 oz of pasta, you need more chicken and more Asiago cheese. I love the flavor of this cheese so I used a little more than 1 cup. Added more fresh mushrooms - I love mushrooms so I used 1 1/2 cups. Instead of prosciutto I used bacon. Either cut down on the pasta or increase the amount of chicken, mushroom and cheese. It was very good.
Very Yummy! I used 2 cups of heavy cream and it worked good but I had left over pasta as there wasnt enough of the cream sauce. I also left the cream sauce on the side as I prefer not to have the extra fat but my husband and son loved it!
We love the Asiago sauce with or without the chicken!
Four stars as written, five stars with my changes! Per reviews, I used just over half the pasta, and it was fine. I increased the mushrooms to 1/2 cup, added 1/2 cup of chopped onion, 1/2 cup of chopped red bell pepper, and sauteed the chicken cubes in a bit of cayenne for kick. I increased the liquid to 2-1/2 cups to make up for the 'extras' I was adding, and subbed 2% evaporated milk for the heavy cream. Also increased the Asiago to 1-3/4 cups to make up for increased liquid and add more flavor. Verdict? Hubby snarfed his portion, went back for seconds, stabbed my little bowties when I couldn't finish mine, and then scraped the remaining sauce out of the pan with a spoon while he was doing dishes, all the while muttering "Hope this isn't bad for me..." When I told him there was no cream in that sauce and the most 'fat' in the recipe was the Asiago, he was amazed. He made me write my changes down and calls it a keeper!
This recipe is excellent - exactly what I was hoping for. I only made a couple of minor changes - used 1/2 and 1/2 instead of heavy cream, used an 8oz. package of sliced mushrooms and cut back on the amount of pasta to 12oz. box. Delicious!
I tasted this recipe or one just like it at a four star hotel in Florida and I found it when I returned on ALLripes and decided to try it. It is such a good recipe that I made it for a sick friend and she loved it. I will definately keep it in my "favorites" file.
BRAVO!!! Restaurant quality for sure!!! Thanks for sharing the recipe!!!
This recipe we fantastic. I am not a big pasta eater, but went back for seconds with this recipe. I grilled the chicken and used Fat Free 1/2 and 1/2 to keep it healthier and still had loads of flavor and richness.
gr8, will make again. very easy to make. very yummy
This recipe is wonderful! I did cheat a little, used already cooked chicken I had on hand, used more cheese and mushrooms. I also used half and half, can't tell the difference. Try this and enjoy!!!!
I used this recipe for inspiration. I used the asiago, heavey cream and added Tomato Paste to make a rich tomato/cream/cheese sauce with teh chicken and mushrooms. very good. this recipe still sounds good as is but I might stick with my variations.
Amazing taste, easy to make. Great recipe!
Just had this for dinner tonight and thought it had good flavor. I reduced the amount of pasta a bit. Used fat free half & half instead of the cream. The sauce was thin I think because of that. I think it could use more mushrooms and prosciutto then it calls for. Also I like the idea of peas that others have added. I will make this again, but tweek it a little for my taste.
This was awesome I don't know how anyone wouldn't love this! I didn't have asiago so I used fresh parmesan which I doubled and didn't have prosciutto so I used 4 slices of bacon chopped up I also added a little more mushroom and chicken boullion than called for. I am making it again tonight (per the request of my boyfriend) but this time with the asiago.
This is super yummy and easy to make. I chopped some fresh garlic when I was cooking the chicken along with some salt and pepper. And I used olive oil instead of vegetable oil. I improvised and used a bit more mushrooms and proscuito. I may add a bit more garlic next time....just a personal preference I love garlic
This recipe was in desperate need of salt and pepper. Plus it used a ton of dishware to make this meal. It's definitely not easy clean up. The chicken was good, and so were the veggies, but the cream sauce was very bland. The pasta would have been much better if it was just tossed with some olive oil. Will not make again.
This was superb! I used whipping cream in the liquid form as opposed to heavy cream (could use 1/2 and 1/2 though), increased the Asiago cheese to 1 - 1 1/2 cups, 1/2 cup prosciutto, 2 tablespoons garlic, 1 cup sliced mushrooms and about 2 tablespoons of parsley. Absolutely delicious!!
Quick and easy home run.
Excellent recipe. We didn't have prociutto so we substituted bacon and it was great!!
Wonderful! This is very similar to my favorite dish at one of my favorite local restaurants. The entire family loved it. Stay with asiago instead of parmesan. It’s well worth an extra trip to the store.
I thought this was great! I used more asiago cheese, just because I'm a huge asiago fan. :) Also included chopped red peppers into the mix. Was excellent! Thanks!
This is a great recipe, adding a little more garlic, portebello mushrooms and sun-dried tomatoes makes it awesome. This is in the recipe box for sure!
We thought this recipe was delicious! I get something very very similar when I go to Macaroni Grill. The only thing I changed was I took out the mushrooms and added onions. It was wonderful! Thanks!
Used leftover turkey, ham and bacon from Easter, instead of the chicken and prosciutto. Added white cooking wine and Penzey's Pasta Sprinkle. Easy and delicious.
I didn't follow this exactly. First thing, my husband hates Asiago Cheese so I used 1 cup of Cheddar Cheese instead. I added more prosciutto and mushroom than called for and added some peas as suggested by others. I also served this with some garlic bread. Everyone loved it!!! I am definitely making this again. It was wonderful.
Simply delicious !!
Very good. I did the whole 3oz package of prociutto and added peas and extra mushrooms. I think next time I will also add broccoli or even maybe some asparagus. Another thing I did was add some spices cooking my chicken for extra flavor there. I have plenty left over but maybe I should of halved the recipe since it was just for me for dinner and leftovers for lunch. Cant wait to make this again when I have a few people over for dinner.
heavenly! followed recipe almost exactly and the sauce turns out sooo creamy and flavorful. agree you need more chicken boullion, but that was the only change i made.
My husband and I loved this recipe! I used diced ham instead of proscuitto b/c that's what I had on hand. I also added spinach to wilt when I added the chicken to the vegetable mixture and topped it all with a little extra cheese! My husband was still exclaiming over the leftovers last night!
We loved this. We did add smoked paprika and basil for more flavor.
Awesome just like it is!!!
I thought this was a wonderful dish, but I did make some changes to fit my taste. I used Penne Pasta instead of the bow tie, extra virgin olive oil instead of vegetable, 1 1/2 lbs. of boneless chicken tenders cooked in a castiron skillet in olive oil and butter sprinkled with salt, pepper and Webber N'Orleans Cajun Seasoning. After cooking I cut-up the chicken. Instead of prosciutto, I used about 10 slices of lean bacon and crumbled after cooking. I also used about 6 oz. of Asiago cheese along with about 4 oz. of 4 shredded Italian cheeses. I used about 1 1/2 cups of diced baby portabello mushrooms and about 5 diced garlic cloves and 1/2 diced onion. The other change I made was to the pasta after draining. I tossed with olive oil and Italian seasonings. When I was making the cream mixture, I used a half-pint of heavy whipping cream and 1 1/4 cups of half and half. I also seasoned the sauce with Webber's N'Orleans Cajun Seasoning (You can find in Wal-Mart) Pepper Flakes, Salt and Pepper along with the Parsley. This was spicy and great. My husband loved it. I will be making this again.