Bow Tie Pasta with Chicken and Asiago Cheese Sauce

Who doesn’t love a good garlic cream sauce?  The difference this time is asiago cheese.  Gives it a ‘gourmet’ type feel but there is really nothing to it.  Give it a shot. Let me know what you think!

Bow Tie Pasta with Chicken and Asiago Cheese Sauce

  • 16 oz. package bow tie pasta
  • 2 tbsp. vegetable oil
  • 1 lb. 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 tbsp. cornstarch
  • 2 tbsp. butter
  • 1/4 cup chopped prosciutto
  • 3 tbsp. chopped fresh garlic
  • 1/4 cup sliced mushrooms
  • 1/2 tbsp. parsley flakes


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.  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.  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.  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.  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.




Eat It and Like It launched in Savannah, Georgia with television personality Jesse Blanco as the host. His passion for food and travel has made Eat It and Like It a two-time EMMY nominated program about contemporary and traditional Southern food.

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