adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and Bowtie Pasta with Asiago Cream Sauce
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Creamy Asiago pasta with chicken, garlic, mushrooms, and prosciutto.
Ingredients:
  • 1 (16 ounce) package farfalle (bow tie) pasta
  • 2 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken breast halves - cubed
  • 2.25 cups heavy cream, divided
  • 0.25 cube chicken bouillon, crumbled
  • 0.75 cup grated Asiago cheese
  • 0.5 tablespoon cornstarch
  • 2 tablespoons butter
  • 0.25 cup chopped prosciutto
  • 1 tablespoon chopped fresh garlic
  • 0.25 cup sliced mushrooms
  • 0.5 tablespoon parsley flakes
Instructions:
  • First, bring a generously salted pot of water to a rolling boil. Then, cook the pasta for 8 to 10 minutes until it is tender but still slightly firm (al dente). Drain the pasta and set it aside for later use.
  • In a skillet over medium-high heat, warm up 2 tablespoons of vegetable oil until shimmering. Sauté the chicken cubes, adjusting heat as needed, until fully cooked and the juices run clear. Remove and set aside.
  • In a saucepan, gently simmer 2 cups of cream while stirring. Add bouillon and cheese, whisk until smooth, and bouillon is fully dissolved. Dissolve cornstarch in 2 tablespoons of water, whisk into the mixture. Cook and stir for 2 minutes, then remove from heat and set aside.
  • In a skillet over medium-high heat, melt butter. Add prosciutto, garlic, and mushrooms, and cook until mushrooms are tender, about 3 minutes. Stir in chicken and simmer until heated through. Return sauce to the stove, mix in 1/4 cup cream and parsley flakes, and heat until warmed.
  • Combine the pasta, chicken and mushroom mixture, and cream sauce in a large serving bowl. Toss everything together and serve.

Similar Recipes