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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alisha.elliott

Cooking Level: Expert

Home Town: Edmonds, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 27, 2009

delicious - made with shrimp

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shauna

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Reviewed: Mar. 23, 2009

great... really good... i added spinach and sun dried tomatoes to it as well.

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tymber16

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Living In: Odenton, Maryland, USA

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Reviewed: Mar. 22, 2009

This recipe is excellent - exactly what I was hoping for. I only made a couple of minor changes - used 1/2 and 1/2 instead of heavy cream, used an 8oz. package of sliced mushrooms and cut back on the amount of pasta to 12oz. box. Delicious!

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LBOWDEN

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Reviewed: Mar. 12, 2009

We thought this recipe was delicious! I get something very very similar when I go to Macaroni Grill. The only thing I changed was I took out the mushrooms and added onions. It was wonderful! Thanks!

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Jackie

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Reviewed: Feb. 26, 2009

I didn't follow this exactly. First thing, my husband hates Asiago Cheese so I used 1 cup of Cheddar Cheese instead. I added more prosciutto and mushroom than called for and added some peas as suggested by others. I also served this with some garlic bread. Everyone loved it!!! I am definitely making this again. It was wonderful.

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susanslomski

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Reviewed: Feb. 15, 2009

A 10 if I could.....a winner recipe...made last night for Valenitne's dinner and my family LOVED this one! I used penne pasta which was perfect cause the sauce kinda flows through. I used a bit more Asiago then called for and the rest was of the recipe I followed to the "T". Very creamy, cheesey and delicious, will most definately make again....even my 10 and 2 yr olds loved it! Thanks~~

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SLJ6

Cooking Level: Expert

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Reviewed: Feb. 3, 2009

If I could rate this any higher stars I would. This is surely company fare and while we wont have it often being that its so rich its one I will make again. I added some peas for color and used 1 cup of prosciutto.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jan. 24, 2009

I loved it, I did add capers and artichokes! So good!

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Brandi Talton

Cooking Level: Intermediate

Home Town: Blackshear, Georgia, USA

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Reviewed: Jan. 3, 2009

I assisted my sister in making this dish last night and it tasted wonderful. Along with Asagiao, she also put in a Parmesan & Romano mix. She used heavy cream as called for but next time I will probably replace with 1/2 % 1/2 for a lighter sauce. We didn't have any fresh mushrooms on hand so we sliced up some baby spinach and sauteed the prosciutto with some spinach and some garlic. Cooked the chicken with Tony Chachere's seasoning but would love to try and grill the chicken next time. Will also probably add some fresh basil next time to enhance the flavor. All in all a wonderful recipe.

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TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Reviewed: Dec. 30, 2008

This was good the cheese was just kinda strong...I used a 3 cheese blend that included asiago, ramono and parm. It was very sour smelling but tasted great. Next time I will use just the asiago. My fiance is my taste tester and he loved it...it was ok to me. I will def make again.

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ms_taylorutt

Cooking Level: Intermediate

Home Town: Clinton, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 15, 2008

Wonderful! I made a double batch for a big family gathering, so I used one container heavy cream and one of half and half just to lighten it up a little. I sprinkled dried tomato flakes in it as well to give it a little more color.

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THELBERG

Cooking Level: Intermediate

Home Town: Fairmont, Minnesota, USA

Living In: Prescott, Wisconsin, USA

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Reviewed: Nov. 23, 2008

Just had this for dinner tonight and thought it had good flavor. I reduced the amount of pasta a bit. Used fat free half & half instead of the cream. The sauce was thin I think because of that. I think it could use more mushrooms and prosciutto then it calls for. Also I like the idea of peas that others have added. I will make this again, but tweek it a little for my taste.

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JLD5010

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2008

I have allergies right now so my taste buds are shot...but my husband said that this was delicious...so it gets 5 stars!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Oct. 5, 2008

Delicious! I used penne pasta and cut the amount in half. I didn't use chicken, I just doubled the amount of proscuitto. I also used 2 cups of mushrooms and added peas. This was so easy and quick to make but looks and tastes like you spent hours. UPDATE: This is the second time I've made this and this time I did it with the chicken. Definitely season the chicken with garlic, italian seasoning and a little salt and pepper while frying in a bit of olive oil. I still used 2 cups of mushrooms and 1 c. of peas along with a whole package of proscuitto so I doubled the sauce. I don't like a thin sauce so it was pretty easy to thicken with the cornstarch. Definitely a keeper.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Sep. 22, 2008

Wow! My whole family loved this recipe, even my two picky children. My husband said it was one of the best dishes I have ever made. Only change I made was I cut back the cream just a little.

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Amber's mom

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Sep. 2, 2008

my husband told me this was the best meal I've ever prepared for him. I didn't use mushrooms because he doesn't like them and I also didn't use prosciutto. I did use broccoli and my secrete ingredients red pepper and roasted garlic. I also think that it could use alittle more cheese when made my way.

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emmasmommy1218

Cooking Level: Intermediate

Home Town: Ridley, Pennsylvania, USA

Living In: Broomall, Pennsylvania, USA

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Reviewed: Aug. 26, 2008

Second time I've made this, this time I did it with "what I had". Did 3 cloves garlic, 16 oz bag of pennette pasta, half 1/2 & 1/2 and half cream, chicken broth instead of boullion. Cooked the chicken in olive oil seasoned it with salt, pepper and red pepper flakes. Ended up using Trader Joes shredded "Quattro Formaggio" (Asiago, Fontina, provolone blend)instead of straight Asiago. Fresh parsley chopped from the garden. I think it came out a little lighter,and awesome. Didn't use all the cream sauce. Kids love it, wife will eat it cold! Wish it wasn't so fattening!! Fed 2 adults and 3 kids with enough for 3 adult lunches the next day...

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bartimus09

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Chicken and Bowtie Pasta with Asiago Cream Sauce

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