A thin yet fragrant Asiago cream sauce goes well with the wonderful combination of chicken, garlic, mushrooms, prosciutto, and pasta.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (16 ounce) package farfalle (bow tie) pasta
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken breast halves – cubed
- 2 ¼ cups heavy cream, divided
- ¼ cube chicken bouillon, crumbled
- ¾ cup grated Asiago cheese
- ½ tablespoon cornstarch
- 2 tablespoons butter
- ¼ cup chopped prosciutto
- 1 tablespoon chopped fresh garlic
- ¼ cup sliced mushrooms
- ½ tablespoon parsley flakes
Instructions
- 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.
Nutrition Facts
| Calories | 837 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 193 mg |
| Dietary Fiber | 4 g |
| Protein | 33 g |
| Saturated Fat | 28 g |
| Sodium | 425 mg |
| Sugars | 1 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe substituting a shredded cheese mix of Asiago, Romano and Parmesan cheeses. Mushrooms and prosciutto were lost in the mix and had to search for them; next time will double mushrooms and prosciutto quantities. Taste was good throughout. Definitely will make again.
I am one of those people that makes changes to every recipe. But the foundation was the same and it is awesome! I cooked the pasta (fettuccine) in 1/2 chicken broth and 1/2 water – just for added flavor. For the chicken and mushrooms, I used rotisserie chicken from Publix and shredded it. I also added a can of chopped artichokes and chopped a small yellow pepper. So – I added an extra tablespoon of butter and Tuscan spices. For The the cream sauce, I used 1/2 cream and 1/2 chicken broth. It was a little thin so I added a little bit more corn starch. When I make it again, and I will, I will add some garlic to the cream sauce. Other than that, IT WAS PERFECT!
I followed the recipe exactly but the sauce was just bland even with the prosciutto. I don’t think I did anything wrong so next time I’ll have to follow some other suggestions to spice it up.
This is awesome!!! I made this several times. I’ve started to put a twist on it. Instead of prosciutto I use Italian sausage and bacon with the chicken and mushrooms and add parsley to the sauce.
Delicious and easy. I used more mushrooms and cheese (didn’t measure) and used bacon in place of the prosciutto since I didn’t want to go shopping. I also used fresh parsley.
This turned out great! I did not use prosciutto, added onions and sun-dried tomatoes. Also used half and half instead of heavy cream. May have put slightly more chicken, cheese and mushroom than what the recipe calls for.
I used a cheese blend that had asiago in it. Not sure if this affected the recipie but i felt the sauce was lacking flavor. I added some seasoned salt and garlic powder and that improved the taste.
I’m rating 5 stars for the cheese sauce. I was looking for something to make with shrimp and Asiago cheese. I came across this recipe and substituted the chicken for shrimp and I also added brocolli. tossed it all together.
I added chopped sauteed, spinach, peas and red bell pepper So easy and delish! I also used ham instead of the proscuitto. I left off the parsley flakes as I had added color with the spinach and red bell pepper.
No changes necessary! Absolutely perfect just the way it is! My family loved it! So far this is my favorite recipe here on allrecipes.com!! Thank you for sharing!
Excellent dish! My family loved it!
This was delicious! My family tore it up. I used one of those rotisserie chickens I got from the grocery store for the meat. I left all of the roasted skin in as well, for a bit of extra flavor. I only used two cups of cream to keep from buying another carton that would have mostly gone to waste. I used milk at the end instead. I added 1/2 Tbsp of powdered chicken bullion and a good sprinkle of black pepper. I doubled the prosciutto, mushrooms, garlic, and butter. Penne was my pasta of choice and we had asparagus as a side dish. My seven year old declared “It was the best dinner ever!”
I added in some sautéed minced onion and roasted garlic, and I used half and half instead of heavy cream…it was heavenly!!!
We loved this. We did add smoked paprika and basil for more flavor.
I expected more, but this lacked flavor, way too much pasta, and it contains a lot of unnecessary cooking steps. Switching back and forth from the chicken mixture to the cream sauce is a complete waste of time. I prefer multi-tasking, but finish everything and then make the cream sauce last and pour directly over pasta. You will save yourself time and money! Looking at the sauce ingredients and the cooking process, it was clear to me that steps were added in order to correct a bad sauce. The addition of cornstarch & water is completely unnecessary. A sauce made from heavy cream with cheese melted into it does not require thickening. It may look thin when it’s cooking, but anyone experienced with cream sauces knows that it will thicken as it cools. Just as I suspected, by adding cornstarch and then setting it aside, it quickly turned into a paste. Hence the reason why it needs to be placed back over heat and thinned with additional cream before serving. That could explain why the recipe starts off with simply one carton of cream and then ends up needing a second one for just a 1/4c. Again, unnecessary if you omit the cornstarch. As for the ¼ cube boullion, I also found it unnecessary. A taste test revealed no difference. The Asiago is too powerful. I upped it to ½ cube and still nothing other than a slight salty flavor, but not enough to make the boullion cube worth the time and trouble. A dose of much needed salt and pepper would work just the same.
This is a fantastic recipe that just needs a few “tweaks” to make it really spectacular. Here are a few small changes that I recommend trying: 1)Increase amount of Asiago to sauce(I grated a packed full cup) 2)Add more proscuitto, chicken and mushrooms…especially if you are making full box of farfalle pasta. 3)Peas! It gives just a little flavor and a lot of color to the dish. Enjoy, try it and see if you can make this a dish that becomes a family favorite!! I think you’ll be impressed
This is super yummy and easy to make. I chopped some fresh garlic when I was cooking the chicken along with some salt and pepper. And I used olive oil instead of vegetable oil. I improvised and used a bit more mushrooms and proscuito. I may add a bit more garlic next time….just a personal preference I love garlic
Very good. I did the whole 3oz package of prociutto and added peas and extra mushrooms. I think next time I will also add broccoli or even maybe some asparagus. Another thing I did was add some spices cooking my chicken for extra flavor there. I have plenty left over but maybe I should of halved the recipe since it was just for me for dinner and leftovers for lunch. Cant wait to make this again when I have a few people over for dinner.
This was awesome I don’t know how anyone wouldn’t love this! I didn’t have asiago so I used fresh parmesan which I doubled and didn’t have prosciutto so I used 4 slices of bacon chopped up I also added a little more mushroom and chicken boullion than called for. I am making it again tonight (per the request of my boyfriend) but this time with the asiago.
BRAVO!!! Restaurant quality for sure!!! Thanks for sharing the recipe!!!
Amazing taste, easy to make. Great recipe!