Chicken and Bowtie Pasta with Asiago Cream Sauce

This chicken and bow tie pasta with Asiago cream sauce recipe is a tasty mix of chicken, garlic, mushrooms, prosciutto, pasta, and an Asiago cream sauce.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 837 Calories

Ingredients

• 2 tablespoons water
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 (16 ounce) package farfalle (bow tie) pasta
• 1 tablespoon chopped fresh garlic
• 2.25 cups heavy cream, divided
• 0.25 cube chicken bouillon, crumbled
• 0.75 cup grated Asiago cheese
• 0.5 tablespoon cornstarch
• 0.25 cup chopped prosciutto
• 0.25 cup sliced mushrooms
• 0.5 tablespoon parsley flakes

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

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 3

Heat 2 cups cream in a medium saucepan to a simmer, 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 sauce aside.

Step 4

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 chicken to a plate; set aside.

Step 5

Return sauce to the heat; stir in remaining ¼ 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.