I had to make a few changes, one because my grocery did not have asiago cheese. Switched that to 4 oz marscapone cheese. Used fat free half and half. To the mushrooms (which I used a whole 8 oz container of sliced) I added 10 oz of fresh baby spinach and about 1 cup of chopped sundried tomatoes. Used 2 boxes of bowties as 1 would never feed my family and 2 pounds of chicken breast. Should have increased the sauce as well but we had enough for tonight. I lightly seasoned the chicken before I sauteed it with garlic powder, salt, pepper and a mixed chicken blend that has marjoram, basil and other spices. Definitely needed to season everything otherwise it would have been very bland. I did not add everything into one pan once it was done cooking; instead I kept the pasta, chicken/mushroom/tomato/spinach and cheese sauce in separate pans and just mixed everything on each plate. I added a dash of parmesan cheese when served.

OMG ... this dish will become a regular at our house.

This recipe was in desperate need of salt and pepper. Plus it used a ton of dishware to make this meal. It's definitely not easy clean up. The chicken was good, and so were the veggies, but the cream sauce was very bland. The pasta would have been much better if it was just tossed with some olive oil. Will not make again.

This was excellent. Next time I will use the entire package of mushrooms - why not? I also used at least double the amount of prosciutto (I had a package to use up), and it was still delicious.

Simply delicious !!

This was very good with a few tweaks. It is a but bland as is. I added fresh cracked black pepper and used a whole bullion cube. To make it healthier. I used half cream and half whole milk.

Awesome just like it is!!!

A little on the bland side but overall very tasty.

This was ridiculously good. The recipe as it is written is probably okay, but I tweaked it up a bit. I marinated chicken breasts in olive oil, oregano, sage, rosemary, basil, salt & pepper and then cooked the chicken on the grill. I used a whole package of prosciutto which was 3 oz. In the sauce I used 2 cups of heavy cream, a whole chicken bouillion cube, and 1.5 cups of grated Asiago. The extra cheese made the sauce very thick even without the cornstarch so I poured in an additional 1/2 cup of half and half to thin it some. I made the sauce in a skillet and when it was done I poured it into the large pot of drained pasta. I quickly rinsed the skillet and used it to do the olive oil, garlic, mushrooms and then I thinly sliced the grilled chicken breasts and added it to the skillet sautee. That only took a few minutes and I poured the whole mixture from the skillet into the large pot of pasta and sauce and used a large spoon to toss it all together. I topped it with grated parmesan and parsley when I served it and it was even better than restaurant quality. Absolutely delicious.

Super simple and delicious! a new family favorite .