Chicken and bow tie pasta with Asiago cream sauce is a tasty mix of chicken, garlic, mushrooms, prosciutto, bow tie pasta, and an Asiago cream sauce.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
837 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
Step 2
Bring 2 cups cream to a simmer in a medium saucepan, stirring often. Whisk in Asiago cheese and bouillon until well blended and bouillon has completely dissolved. Dissolve cornstarch in 2 tablespoons water; whisk into cream sauce. Cook and stir 2 minutes more. Remove pan from heat; set aside.
Step 3
Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until no longer pink in centers and juices run clear, reducing heat if necessary. Transfer to a plate; set aside.
Step 4
Melt butter in the same skillet over medium-high heat. Stir in prosciutto, mushrooms, and garlic; cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through.
Step 5
Return sauce to the heat; stir in remaining 1/4 cup cream and parsley flakes until heated through.
Step 6
Add pasta, chicken-mushroom mixture, and cream sauce to a large bowl; toss well to combine, then serve.
Ingredients
2 tablespoons water
2 tablespoons butter
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cubed