Reviewed: Jul. 16, 2008

Yummy, yummy, yummy! I've made this so many times now and I love it every time. It is a recipe that takes a little while to make, but worth it. It's also very high fat, so we just make it for special occasions. I've made it as is and with a couple of changes depending on what I had on hand and it's always been superb. The only downside is that it doesn't reheat very well, because all that fat separates. But that just means you gotta eat it all up the first time ;).

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HUDDLEBUTT

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Reviewed: Jul. 8, 2008

We loved this dish! My son who is nine also loved it and asked for seconds! We will be making dish will now be in our food rotation.

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House on the Corner

Home Town: Austin, Texas, USA

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Reviewed: Jun. 25, 2008

excellent recipe very creamy!

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Corena

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2008

This was very decadent but delicious! It would have been fabulous w/o my changes but in an attempt to make it a TAD healthier I changed the following: I made the cream sauce w/ half and half instead of heavy cream. I also used parm instead of asaigio - personal preference. I used about 1/4 cup. I did not use bacon or butter - I simply sauteed the onion and garlic in olive oil. I also used turkey sausage instead of chicken (It is what I had on hand). I did not use the extra cream - I deglazed the pan with 1/2 cup white wine and 1/2 cup vegetable stock. I also added a cup of peas. It was delicious! Thanks for the recipe idea!

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Alice

Cooking Level: Expert

Living In: Tampa, Florida, USA

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Reviewed: Jun. 10, 2008

I didn't like this much the first time I made it but that's because I added way too much cheese (1 cup). The second time I made it I only used half a cup and used prosciutto instead of bacon. One of my favorite dishes on this site.

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Maggixial

Cooking Level: Expert

Home Town: Deerfield, Wisconsin, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 27, 2008

Great recipe! I modified a little: didn't have Asagio cheese so substituted with 1/2C Parmesean. Didn't know where to put the butter in so left it out. Also used 2C heavy cream for first part but 2% milk for the second part and thickened with cornstarch. For shortcut with chicken, didn't grill ahead of time -- just sauteed it with the bacon, onion, and garlic and it came out great! Would definitely make again.

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briecheese81

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Reviewed: May 19, 2008

This was delicious and my kids, who hate sun dried tomatoes, had seconds and thirds. I used half and half and it still came out great. And I had no asiago so i used fresh grated pecorino. Thanks for a keeper!

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lilrhodycooker

Cooking Level: Intermediate

Home Town: Medusa, New York, USA

Living In: West Warwick, Rhode Island, USA

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Reviewed: May 15, 2008

Oh My Gosh is this dish amazing!!! We all loved it to pieces!! I followed the recipe pretty much exactly. I used one extra clove of garlic and used Light Cream instead of Heavy Cream towards the end. I did use Heavy Cream at the beginning. I grilled my chicken on the grill marinated with Italian salad dressing. This recipe is definitely labor intensive, but well worth it!!

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: May 9, 2008

This was absolutly wonderful. My two picky eaters had two helpings, which is amazing. I followed the recipe, but added about 1 tsp of basil in with the sauce. Very very delicious!!

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Kathryn

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2008

This is an excellent recipe, however I chose to cut way back on the cream and used mostly 1/2 & 1/2 and milk. I added much more Asiago which added to the 'creaminess' as well as added flavor, and sprinkled in cayenne pepper. I had uncooked chicken breasts, so cubed them and browned with the onions and garlic in a little bacon fat. My picky eaters thought it was great!

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ArmyMom

Cooking Level: Expert

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Reviewed: Apr. 19, 2008

This was so delicious my husband loved it. I took the other's advice and put in 1 cup of the asiago cheese and didn't use the whole red onion. I added shrimp along with the chicken and sprinkled it with some crushed red peppers and some cayenne pepper to ad some spice this was super good, and after surving it I It topped off with grated asiago cheese on top delicious thanks so much for a tasty meal.

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Autumn

Cooking Level: Intermediate

Home Town: Bryan, Ohio, USA

Living In: Toledo, Ohio, USA

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Reviewed: Apr. 16, 2008

This was pretty good, although I believe I will make some changes for the next time. 3 cups of heavy cream sounded like too much, and indeed, the sauce overpowered the whole dish and it tastes too rich. Next time I'll use half and half or milk. Also, I don't think 1 TB of asiago is enough! I couldn't taste the cheese with all the cream involved. The onion/garlic mixture was great, however, and I think would do better with a less heavy sauce.

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Sina85

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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Reviewed: Mar. 8, 2008

WOW! Exceptional taste and colorful look to this stunning dish. This is by far the best pasta dish I've ever tasted! The proportion for each ingredient is perfect with the exception of the Asiago cheese: I doubled the amount of this exceptional Italian cheese; I strongly recommend the additional amount. Safe to say, the Asiago cheese mixture turned out fabulous. The bacon / onion mixture is absolutely phenomenal! I used crumbled bacon instead of bacon cooked in a skillet and I used rotini pasta instead of bow-tie pasta. May I suggest the addition of red pepper cut in julienne style in the Asiago cheese mixture along with finely chopped fresh mushrooms in the bacon / onion mixture. Whoever created this phenomenal pasta recipe is an absolute genius and deserves one heck of a trophy! I will definitely make this exceptional pasta dish again, especially for dinner parties.

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 4, 2008

The first time I made this, I did not like it. I repeated it just in case I did something wrong the first time. I'm glad I give this recipe a 2nd chance. It was absolutely delicious. I used 1 c of the cheese and used 1 c milk for 1 c heavy cream. YUM!

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GAPEACH12

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2008

All i have to say is this dish is absolutely delicious!! I'll keep it short and just say that it actually tasted like it came from olive garden!! My husband is very picky and he absolutely loved it.. he even licked the plate after he was done... lol..

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rusticorange

Cooking Level: Beginning

Living In: Palmdale, California, USA

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Reviewed: Feb. 26, 2008

excellent.. my sister and i felt like we were eating at a local fine italian restaurant! definitely add sun-dried tomatoes right into the pot from the very beginning, as someone else suggested.. also used 1 full cup of asiago for more flavor.. the flavors just melt in together nicely!

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RAFFAELO

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Feb. 23, 2008

I made this for a large dinner party and it turned out great! I ended up having to simmer the sauce for longer just to keep it warm for guests due to late arrivals and it still turned out amazing! This will be a favorite for our family and will be made again and again! Thanks for a great recipe!

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amy08

Cooking Level: Intermediate

Home Town: Belmond, Iowa, USA

Living In: Clear Lake, Iowa, USA

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Reviewed: Feb. 11, 2008

One of the best pasta dishes that I have ever made! I only made a few changes: omitted the chicken & bacon because we don't eat meat, added an extra clove of garlic, and used 1 cup of shredded Asiago instead of 1 tablespoon. Also, I used sun-dried tomatoes that were packed in oil - no problems with them being chewy. So rich and delicious! I definitely recommend this one.

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Lena

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2008

I made this exactly according to the recipe and it was awesome. I usally make quick meals, so this one seemed to take me forever and it had a lot of steps for me, but it was worth the time. Totally unhealthy but really good!

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jami

Cooking Level: Intermediate

Home Town: Madison Heights, Michigan, USA

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Reviewed: Jan. 22, 2008

This was really good, except for the sun dried tomatoes. They were really chewy. I have never tried them before, so this was an experiment. The sauce was excellent tho, and I will be making it again without the tomatoes.

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