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Chicken and Bowtie Pasta with Asiago Cream Sauce

Rated as 4.6 out of 5 Stars
2

"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

1 h servings 837
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 837 calories; 50.7 61.5 33.2 193 425 Full nutrition

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Reviews

Read all reviews 198
  1. 281 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 l...

Most helpful critical review

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 ...

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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 l...

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 ta...

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 ent...

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 ...

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 ...

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 sub...

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...

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.

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 t...