Chicken and Bowtie Pasta with Asiago Cream Sauce

Chicken and Bowtie Pasta with Asiago Cream Sauce

Ready in 45 minutes
35 review(s) averaging 4.5. 97% would make again

Top-ranked recipe named "Chicken and Bowtie Pasta with Asiago Cream Sauce"

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"A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce."

Original recipe yield: 6 servings.

"A very good pasta dish that the entire family liked. However, I did modify the recipe a bit. I substitued home-made fresh pasta, used left-over roasted chicken, replaced the chicken bouillon with close to a teaspoon of chicken base, used a full cup of asiago, added a bit more prosciutto and garlic, increased the amount of mushrooms to about a cup of wild mushrooms, and added a couple healthy grinds of black pepper along with a good pinch of red pepper flakes. Well...I sorta followed the recipe."

- sgrishka


Are you making this? 
1 16-oz packageq16 farfalle; (bow tie pasta)
2 tablespoons Vegetable oil
1 pound skinless boneless chicken breast halves; cubed
2 1/4 cups heavy cream; divided
1/4 cube chicken bouillon; crumbled
3/4 cup Asiago cheese; grated
1/2 tablespoon Cornstarch
2 tablespoons Butter
1/4 cup prosciutto; chopped
1 tablespoon fresh garlic; chopped
1/4 cup Mushrooms; sliced
1/2 tablespoon parsley flakes

Original recipe makes 6




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.

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.


Really good dish. I have made it 2 times. I am going to try to add more garlic to it and maybe some pepper next time. It's just slightly bland.


Added on Award Medal
Verified by stevemur




Made this recipe and love it, very tasty!!!


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Calories Per Serving: 574 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Chicken and Bowtie Pasta with Asiago Cream Sauce All 35 reviews

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Would add more garlic and add shallots.
JrHighTchr 1 year ago

Very tasty, although being a home cook, I found this recipe somewhat difficult to prepare. It all turned out good though, just time consuming.
Iautopicasso 1 year ago

Our local grocery was out of prosciutto so I subbed in pepperoni. It added a bit of extra kick but looking forward to trying it with the intended ingredients. This is very rich indeed, and my kids love it!
joannaandersonwilkinson 2 years ago

Wow this was very good! I did tweak it slightly by adding green pepper and onion with the chicken and instead of the 1/4 cup cream at the end I did 1/4 cup sour cream to make the sauce thicker. Served with shredded Parmesan cheese on top. Oh and I substituted ham for prosciutto, our grocer does not carry it.
platinumdiva 2 years ago

This was so good! The kids ate it really well and my husband and mom said it was like a restaurant.
organicmom2 2 years ago

Very good! Very similar to Carino's Chicken Bow Tie Festival. Used bacon instead of prosciutto.
cguerrero 2 years ago

This was AMAZING!
grematth 2 years ago

Great! A nice change to the usual.
Tovas202 2 years ago

Great tasting Alfredo pasta!
dani4911 2 years ago

monicagomez 2 years ago

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