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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

837 calories; 50.7 g total fat; 193 mg cholesterol; 425 mg sodium. 61.5 g carbohydrates; 33.2 g protein; Full Nutrition


Reviews (198)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/17/2007
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! Read More
(86)

Most helpful critical review

Rating: 1 stars
02/04/2005
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. Read More
(9)
281 Ratings
  • 5 star values: 194
  • 4 star values: 69
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 1
Rating: 4 stars
10/07/2005
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
(103)
Rating: 5 stars
02/17/2007
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! Read More
(86)
Rating: 5 stars
03/05/2006
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! Read More
(77)
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Rating: 5 stars
11/10/2008
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. Read More
(31)
Rating: 4 stars
12/15/2006
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! Read More
(20)
Rating: 4 stars
03/24/2006
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. Read More
(14)
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Rating: 5 stars
11/02/2005
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. Read More
(12)
Rating: 4 stars
06/25/2010
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! Read More
(12)
Rating: 5 stars
02/26/2012
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. Read More
(11)