Farfalle Festival

Farfalle Festival

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"This is my attempt to duplicate my wife's favorite dish at our favorite Italian restaurant. She thinks I came pretty close."
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40 m servings 928 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 928 kcal
  • 46%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 107.2g
  • 35%
  • Protein:
  • 43.1 g
  • 86%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1150 mg
  • 46%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 12 minutes. Drain.
  2. Meanwhile, cook the bacon in a skillet over medium heat until nearly crisp, about 5 minutes. Remove the bacon and wipe out the skillet with a paper towel.
  3. Melt the butter in the same skillet over medium heat. Return the bacon to the skillet, and stir in the red onion, garlic, Roma tomatoes, chicken, black pepper, garlic salt, and salt. Cook and stir until the bacon is crisp and onions are translucent. Stir in the cream and Asiago cheese, and cook until the liquid is reduced by half, about 3 minutes.
  4. Stir in the Alfredo sauce and the cooked pasta. Remove from heat, and allow to cool slightly before serving.


  • Cook's Note
  • I use prepared Alfredo sauce, or make my own quickly and easily by bringing to a boil one pint heavy cream, 1 teaspoon black pepper, and 2 tablespoons milk. Remove from heat and stir in 1 cup Parmesan cheese. Store in refrigerator until ready to use.


  1. 55 Ratings

Most helpful positive review

Excellent made as written!! Restaraunt quality I agree. This went together quickly since I had done all my slicing and dicing before I started and was just dropping things in to the pan. I d...

Most helpful critical review

Tried this recipe last night with hubby, and I felt like it fell short of its potential. I used a whole wheat pasta, which changes the flavor, but this is normal for us so I didn't expect it to...

Excellent made as written!! Restaraunt quality I agree. This went together quickly since I had done all my slicing and dicing before I started and was just dropping things in to the pan. I d...

Delicious! I cooked the chicken in the bacon grease. The rest was exactly the same. This is soooo good. Much better than what I get at the "chain restaurant" where I get a dish very similar to t...

This was really good! I did tweak it a bit for our taste, but overall great! I did as others and cooked the chicken in some of the bacon fat, skipped the butter. Used FF 1/2 and 1/2, added some ...

Very good! I did find the recommended porportions of pasta and alfredo sauce to be quite off but it was an easy fix. Serving just the two of us, I halved the pasta and doubled the alfredo. I als...

This recipe is fairly involved, at least when I did it. My kids love eating penne pasta, because they can stick their forks in the hole... so I used penne instead. And when I went to the store...

Really good. Not very saucy though, which is what I prefer. I think next time I will add a little extra cream, tomato, and alfrdo sauce. I will definitely be making this one again.

Wow, this was good. In fact, DH said this is the best thing I've ever cooked! I didn't have any alfredo so I just used about 1/2 c heavy cream and added 1/2 cup grated parmesan cheese until the...

Used leftover chicken instead of adding raw - did not have asiago so I used parmesean instead (proabably closer to a half cup, same with the heavy cream)- cooked bacon in a seperate pan to save ...

this was very good. used parmesan in place of asiago, which worked fine. it was a very nice meal, will make again.

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