Reviewed: Nov. 10, 2009

Very nice pasta dish. I love asiago cheese. I used pre-cooked chicken so that saved some time. May try this with shrimp or italian sausage next time.

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Bennett

Cooking Level: Intermediate

Home Town: Fremont, Michigan, USA

Living In: Franklin, North Carolina, USA

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Reviewed: Oct. 28, 2009

My whole family loved it.

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football widow

Cooking Level: Beginning

Living In: Lincoln, Nebraska, USA

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Reviewed: Oct. 25, 2009

This recipe was out of this world good! My family loved it. The Asiago cheese made the flavors of the prosciutto and chicken blend so very well. The only thing I forgot were the mushrooms but it was still wonderful. Next time I will add the mushrooms. We LOVED, LOVED, LOVED THIS RECIPE!

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Teri G

Cooking Level: Expert

Home Town: Fresno, California, USA

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Reviewed: Oct. 1, 2009

Love LOVE this recipe. I make it everytime we have new company over and my husband begs for it all the time! I made a few changes to suit my preferences: sub 1 c steamed broccoli for the prosciutto, and heavily season chicken with salt & pepper. Serve with some Asiago cheese on top... YUM!

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Riley

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Reviewed: Sep. 20, 2009

This recipe was delicious, I created an account on this website just so I could comment. The only things I did different was I added a handful more mushrooms, a can of peas, double the garlic, half a red onion chopped, and I used a complete cup of Asiago and about half a cup of mozzarella. I also marinated the chicken for a few hours in olive oil, oregano, a splash of Italian dressing, minced garlic, garlic powder, salt & pepper, lemon juice, oregano, and basil. Great foundation recipe to tweak! This was great served with Cheesy Garlic bread.

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GiJoe86

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Reviewed: Sep. 20, 2009

Thanks for sharing this great recipe. I served it to several picky eaters, and they all loved it!

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Darin O.

Cooking Level: Intermediate

Home Town: Laramie, Wyoming, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Sep. 15, 2009

Served this for a get together with some friends. Everybody loved it. I did not have any Asiago cheese on hand, but I did have an Italian mix, which included Asiago. It turned out just fine. I also substituted bacon for the proscuitto, which was fine. Great recipe. Thanks for sharing it.

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Heather

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Reviewed: Sep. 8, 2009

I served this recently for an outdoor Tuscan inspired feast for 15 people. I used 2# of pasta, eliminated the chicken, used light cream instead of heavy, no cornstarch, doubled the cheese, bacon AND proscuitto, baby bella mushrooms, and added peas to the pasta during the last 3 min of cooking the pasta. This recipe got raves and requests! It was a crowd pleaser! (This was my course one..with more food to follow)

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sheila77

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Reviewed: Aug. 25, 2009

A very delicious dish. I also followed most others suggestions and increased the chicken as well as the mushrooms and added peas. I also heavily seasoned the chicken before cooking it, with salt, pepper, Nature's seasoning, and Italian Seasoning. Next time I probably would not use the whole box of pasta, because it ends up being a whole bunch of food. A great dish though...will definitely be making this for a special someone :)

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HOLYCHILD7

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Reviewed: Aug. 11, 2009

Very tasty. Used half and half. Increased chicken to 1.5 pounds, mushrooms to 2 containers of presliced from the prodoce dept and more prosciutto and it made a TON OF FOOD! I needed a little more sauce for the dish since I increased some of the ingredients so I added a bit of parmesan since I ran out of asiago. Turned out wonderful... a real hit at this house!

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Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Aug. 8, 2009

Yum!!! This is my favorite type of recipe- delicious as written, but still leaves plenty of room to play around with the ingredients. My changes after reading other reviews; 2 cups half-and-half instead of cream (we didn't miss the cream at all!), extra garlic and prosciutto, and increased the asiago to 1 cup. Easy enough for a weeknight meal, good enough for company. Thanks Tricia! :)

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Shawnie

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Reviewed: Aug. 1, 2009

So good, just like Johnny Carino's!!

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Jami Pete

Cooking Level: Intermediate

Home Town: Climax, Minnesota, USA

Living In: Hallock, Minnesota, USA

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Reviewed: Jul. 30, 2009

Excellent!! Will make again for sure. Company-worthy.

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TORONTODENISE

Cooking Level: Intermediate

Home Town: Bolton, Connecticut, USA

Living In: Mississauga, Ontario, Canada

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Reviewed: Jul. 10, 2009

Delicious! A little heavy, would probably use 1/2 and 1/2 next time instead of heavy cream and added a diced onion, green beans and red pepper instead of prosciutto. overall an Awesome meal! I also let it sit in the oven on 300 for an hour which actually made it taste SOO much better!

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eoasoup@yahoo.com

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Reviewed: May 31, 2009

I think this recipe had great bones (the mushroom, bacon, chicken mix) was great together BUT nobody liked the sauce, it didn't really taste like anything. I probably would make this recipe again but with a different sauce.

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Ziegl_18

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Reviewed: May 14, 2009

This is a great recipe. I added sun-dried tomatoes and fresh basil at the end. Wonderful.

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Cat

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Reviewed: May 9, 2009

pretty darn good dish. i used a lot more prosciutto ham than called for (but that's my preference) and i used half and half instead of heavy cream. my husband liked it so much that he had only two bites left before i could even ask how he liked it. UPDATE: i did this again last night and changed things up a bit. i didn't use the whole box of pasta because then it's too dry and not flavorful enough. i served the chicken on the side and added a little more cream and cheese then suggested. soooo much better.

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Chefbound

Cooking Level: Expert

Home Town: Ontario, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 30, 2009

Macaroni Grill used to have a dish on their menu very close to this one...I used a tiny bit of pancetta, then sauteed red onions, then I made the sauce as directed. I skipped the mushrooms and added sliced grilled chicken. I added cooked bowtie pasta and then garnished with chopped green onions. I swear this was the same recipe as Macaroni Grill. If the sauce gets too thick, just add a touch of water or chicken broth. A+

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Tracy

Cooking Level: Expert

Home Town: Amherst, Massachusetts, USA

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Reviewed: Apr. 2, 2009

Fabulous recipe--I love it, and so does my fiance. I make this dish according to the recipe; however, I omit the mushrooms and add green peas and kalamata olives instead. An odd combination, I know, but it's delicious!

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