Chicken and Bowtie Pasta with Asiago Cream Sauce

Chicken and Bowtie Pasta with Asiago Cream Sauce

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"A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce."
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1 h servings 837 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 837 kcal
  • 42%
  • Fat:
  • 50.7 g
  • 78%
  • Carbs:
  • 61.5g
  • 20%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 193 mg
  • 64%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

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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

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  1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
  2. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
  3. In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
  4. Melt butter in a medium skillet over medium high heat. Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
  5. To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.


  1. 267 Ratings

Most helpful positive review

This was restaurant quality, but I'd recommend a few changes: a small carton of cream is 2 cups so instead of buying a larger carton for just 1/4 cup more (a bit pricey and I'd rather not have l...

Most helpful critical review

This was awful - recipe could be improved by halving the amount of pasta called for and quadrupling the mushrooms and ham. And can 1/4 a boullion cube possibly be right? I used a whole one and ...

This was restaurant quality, but I'd recommend a few changes: a small carton of cream is 2 cups so instead of buying a larger carton for just 1/4 cup more (a bit pricey and I'd rather not have l...

This is an awesome recipe! I'm one of those cooks who just can't leave a recipe alone, so I changed it up a bit. I saute`ed the chicken in olive oil, and added 2 minced fresh garlic cloves, 1 ta...

Since my changes were only in the adjustment of quanity I still gave this recipe 5 stars. I seasoned the chicken with salt and pepper before cooking it. I also added more cheese and used an ent...

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 ...

Wow! This was very good! The original recipe needed a little kick so I added 1/2 tbsp of garlic powder and 1/2 tsp of red pepper flakes. I used baby portabella mushrooms and added fresh spinach ...

I tweeked the recipe a little. I added 1/2 C minced onion, 3 cloves garlic, 1 C asiago cheese, 1 whole bouilon cube and seasoned the chicked with poultry seasoning prior to cooking. I also sub...

This was great. I left out the mushrooms and doubled the cheese and proscuitto. Was just as good re-heated 2 days later. Thanks for the great recipe.

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 t...

I'm giving this recipe 4 stars, I really liked it, but my gf, didn't care for it as much as I did. She doesn't like really creamy/cheesy dishes. But I thought it was great! My local store didn't...

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