Reviewed: May 21, 2009

Very yummy but definitely not worth the work for me. At one point I had 3 pots on the stove, the oven on (roasting the chicken) and the microwave on too (only because I did myself a favor and bought the bacon pre-cooked), and kids to watch, so that spelt trouble. Had I known it took so long to make, I'd have gone out to an italian restaurant instead... H7Th hubby and kids weren't even crazy about this dish.

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Alina

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Reviewed: May 21, 2009

I also used a combination of milk and heavy cream. I added more cheese and more garlic. I will definitely make this again.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: May 21, 2009

This recipe is restaurant quality. We felt like we were eating out. It is soooo good. I took some of the suggestions of previous reviews and added mushrooms, used 1/2 milk, 1/2 heavy cream. This is a keeper in my house.

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Angie

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: May 20, 2009

This dish was so good!! I did add some citrus and basil seasoning and added more asiago cheese then it called for. I added 3 cloves of garlic instead of 2. Next time I will add about another 3/4 bacon, mince the onions and use less of those. But, this is a great and filling dinner!!

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chrisndenra

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: May 20, 2009

I made this as written except added fresh sliced mushrooms which required some more butter. My kids said it was "restaurant quality." Great recipie ........... lot of prep but worth it in the end. I also used the sun dried tomatoes that came in a jar soaked in Olive Oil, so they were already soft and the addition of the Olive Oil was great ..... next time I make I will add some fresh basil leaves which I think will give it that extra little boost of flavor it was lacking.

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Susan Miller

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Reviewed: May 19, 2009

Very good.. everyone enjoyed. I enjoyed it even more after I added more shredded asiago cheese and s&p before serving. Another similar recipe that I enjoy from this site is Bow Ties with Sausage, Tomatoes and Cream.

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JOAN2005

Cooking Level: Expert

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Reviewed: May 18, 2009

Really good! I used fat free 1/2 & 1/2 for the cream, and added about 1/4 cup of parmesan cheese in addition to the Asiago to give it a little more taste. Will try sun-dried tomatoes packaged in a jar next time instead of the dried to give a little more moisture. Definitely a keeper!

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Cookin'inMinnesota

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

This is my absolute favorite meal EVER!!! I would give it 10 stars if I could. I did make a few changes though. First, you must add more cheese, I use about a cup. Second, I use chicken tenders and marinate them in Italian dressing (at least) overnight. Finally, I skip the green onion. I love green onion, but found them to be quite overpowering in this dish. I have made this numerous times and have even taken it to a pot luck dinner. I left with an empty dish and everyone left with the recipe! Thanks for posting!

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DAWN316

Cooking Level: Expert

Living In: Levittown, Pennsylvania, USA

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Reviewed: Feb. 18, 2009

If there's food in heaven, this will be a main course. As a beginner, making this dish was a challenge. Having successfully made it, not only am I no longer a beginner, around my house, I'm The Man! Put this dish on your Bucket List!

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Rich

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: Feb. 1, 2009

Awesome! This was a delicious and easy recipe! I used 2 cups half & half for the sauce and then added 1 cup 1% milk later on ... made the sauce in one saucepan and the pasta in another ... and left off the chicken to make it a lighter dish. Delicious and I would love to make this again and again! Hubby gave it 5 stars and the kids ate it too!

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WEBANGEL14

Cooking Level: Intermediate

Home Town: Latrobe, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Jan. 25, 2009

Absolutely delicious! I added some mushrooms as previously suggested and used half & half instead of the heavy cream.

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dwillis

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Reviewed: Jan. 18, 2009

Me and my husband enjoyed this recipe minus the sun dried tomatoes. I did not like the rubbery taste they gave the dish.

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BUTTER_FLY_STEPH

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Reviewed: Dec. 29, 2008

This is a really great sauce, tastes fancy and not a lot of fuss. The sun dried tomatoes really set it off, so if you don't like these, I'd say skip the recipe. I used a whole white onion and no green or red. I also used mozerella instead of asagio because it's what I had on hand. I put the tomatoes in to the sauce right away to help them soften, and I added a dash of crushed red tomatoes. I used just a spoonful of bacon (the prepackaged crumbles.) We used wacky mac for the pasta. It made about 8 cups with pasta included. Yum.

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melanie

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Reviewed: Nov. 15, 2008

This is awesome! I also soaked the sun dried tomatoes for about 10 min first and added in the beginning of the recipe.It made the meal.Everybody loved it.Thank you so much for this recipe.It's a keeper!

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MARYT59

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wild Rose, Wisconsin, USA

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Reviewed: Nov. 12, 2008

Sooooo good...The only change I made was add a little more cheese. But this is def a keeper!! delicious!!!

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exandra23

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Reviewed: Oct. 20, 2008

I used an entire container of cheese, and doubled the tomato amount. Once "doctored" it was really good. Will make again.

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FIVELETTE

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2008

Incredible recipe! I made it vegetarian by deleting the chicken and replacing the bacon with tiny bits of tofu, 'slowly fried' on medium heat in oil & butter and sprinkling with salt, soy sauce and a bit of worcestershire sauce now and then until attaining bacon-ish flavor. I then added the butter and onions and continued the recipe. I love the green onions in this, they really add to the flavor. The cream/sun dried tomato sauce is very similar to one we serve over gnocchi (and love), but the additions of this sauce make something new, totally different and we love it with the bow-tie noodles! definitely add extra cheese, use sun-dried tomatoes packed in a flavorful oil and we like a little extra cream too to make it saucier.

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HONEYBEE41

Cooking Level: Intermediate

Home Town: Alamogordo, New Mexico, USA

Living In: Ilmenau, Thüringen, Germany

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Reviewed: Aug. 26, 2008

This pasta was great! It takes a little time to make but definately worth it. My husband said this is the best dish i have ever made! We also made it for dinner guests and they loved it too...so my advice, is to see for yourself. Its great!

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Elisabeth

Cooking Level: Beginning

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Reviewed: Aug. 17, 2008

Read the suggestions! They helped me immensely. It sounded good at first read but I knew it would need more cheese. I had some sun dried tomato concentrated paste I needed to get rid of so i mixed that in the sauce. Substituted Scallops and Shrimp for the Chicken. Also added a lot of asiago cheese and some salt and pepper. Used thin spaghetti and also added a tiny bit of rosemary and pine nuts. It was the BOMB! so awesome. I like my food strong and I think the key here is lots of Asiago.

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CJR71244

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Reviewed: Aug. 8, 2008

Wow, delicious! In reference to previous reviews that complained of the tomatoes being too dry, I would recommend either buying the sun-dried tomatoes packed in oil, or re-hydrating the dry kind by immersing them in a little olive oil and water and microwaving for 30-40 seconds. Drain them, and add them at the same time as the asiago and bouillon. I only made a few slight modifications. The heavy cream is really not necessary, I used 2% for the first part, and 10% for the second and the sauce came out plenty rich! Also, if you're a garlic fan, double what the recipe recommends. I used about 1/3 of a cup of Asiago, as someone had recommended, but found it a bit too salty. I will use a little less next time, or omit the bacon. Great dish!

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