Chicken and Bowtie Pasta with Asiago Cream Sauce

Name: Chicken and Bowtie Pasta with Asiago Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package farfalle (bow tie) pasta; 2 tablespoons vegetable oil; 1 pound skinless, boneless chicken breast halves - cubed; 2 1/4 cups heavy cream, divided; 1/4 cube chicken bouillon, crumbled; 3/4 cup grated Asiago cheese; 1/2 tablespoon cornstarch; 2 tablespoons butter; 1/4 cup chopped prosciutto; 1 tablespoon chopped fresh garlic; 1/4 cup sliced mushrooms; 1/2 tablespoon parsley flakes

Servings: persons

1 (16 ounce) package farfalle (bow tie) pasta
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cubed
2 1/4 cups heavy cream, divided
1/4 cube chicken bouillon, crumbled
3/4 cup grated Asiago cheese
1/2 tablespoon cornstarch
2 tablespoons butter
1/4 cup chopped prosciutto
1 tablespoon chopped fresh garlic
1/4 cup sliced mushrooms
1/2 tablespoon parsley flakes

1
Bring a large pot of lightly salted water to a boil.
2
Cook pasta for 8 to 10 minutes, or until al dente.
3
Drain, and set aside.
4
Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
5
Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear.
6
Set aside.
7
In a medium saucepan, bring 2 cups cream to a simmer, stirring often.
8
Whisk in bouillon and cheese until well blended and bouillon has dissolved completely.
9
Dissolve cornstarch in 2 tablespoons water, and whisk into mixture.
10
Cook and stir 2 minutes more, then remove from heat and set aside.
11
Melt butter in a medium skillet over medium high heat.
12
Stir in prosciutto, garlic, and mushrooms and cook until mushrooms are tender, about 3 minutes.
13
Add chicken, reduce heat, and continue cooking until chicken is heated through.
14
Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes.
15
Heat through.
16
To serve, place pasta in a large mixing or serving bowl.
17
Add chicken and mushroom mixture and pour in cream sauce.
18
Toss well, and serve.

970

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (16 ounce) package farfalle (bow tie) pasta, 2 tablespoons vegetable oil, 1 pound skinless, boneless chicken breast halves - cubed, 2 1/4 cups heavy cream, divided, and more.

Yes, Chicken and Bowtie Pasta with Asiago Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!