a choice for chicken and potatoes that is sweet and sour. This is a household favorite.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 3 cups heavy cream, divided
- 1 tablespoon Asiago cheese
- 1 cube chicken bouillon
- 1 tablespoon cornstarch, mixed with equal parts water
- 1 cup chopped sun-dried tomatoes
- 1 (16 ounce) package bow tie pasta
- 3/4 cup bacon
- 1/4 cup butter
- 1 cup diced red onion
- 2 cloves garlic, chopped
- 1 pound grilled skinless, boneless chicken breast, diced
- 1 cup chopped green onion
- 2 tablespoons chopped fresh parsley
Instructions
- Heat 2 cups cream in a large saucepan over medium heat until just bubbling. Watch carefully to ensure that it doesn’t boil over. Whisk in Asiago cheese and bouillon until cheese is melted and bouillon is dissolved. Add cornstarch mixture; simmer until sauce is thickened, stirring constantly. Mix in sun-dried tomatoes. Set Asiago cream sauce aside or cover and refrigerate for later use.
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain and set aside.
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble and set aside.
- Melt butter in a large saucepan over medium heat. Sauté red onion in hot butter until soft and translucent. Add crumbled bacon and garlic; cook and stir for 2 minutes. Add chicken, green onion, and remaining 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce and cook until mixture is heated through.
- Add cooked pasta to the saucepan; toss until evenly coated. Sprinkle with parsley to serve.
Nutrition Facts
| Calories | 615 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 172 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 26 g |
| Sodium | 318 mg |
| Sugars | 7 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
We liked this a lot. Great over pasta (we used rigatoni) and thighs instead of breasts. but those were the only departures from the recipe. Leftover sauce keeps well, we will serve again over new pasta.
Love it
This is a great recipe if you take some of the suggestions in the reviews. The amount of cheese called for in the recipe is nowhere near enough, and the sauce definitely needs copious salt and pepper added. If you do that and experiment with it however you like, it’s delicious! The bacon doesn’t add a lot of flavor, but it brings a really nice crunch. I used half cream and half milk, white onion instead of red, and cooked the vegetables in the oil that the sundried tomatoes were suspended in.
Very good overall. Skip the bacon, plenty of flavor without it, I used 2/3 heavy cream and 1/3 milk to lighten it up just a little bit, also used almost 3/4 cup of Asiago and added a little more garlic
The family loved it! I know it would have been great but did make a few changes simply based on my families tastes and what was convient
This was good, but was just a bit too creamy. I made the recipe as written.
didn’t care for the red onions or green onions. ill save those items for a salad.
added a few peas and as others mentioned more cheese (mix parm and pecorino.. ) I have never made a review before but this one is really goodllll
added a few peas and as others mentioned more cheese (mix parm and pecorino.. ) I have never made a review before but this one is really goodllll
I used half & half instead of heavy cream and I added fresh baby spinach at the end. Everyone loved it!
I absolutely LOVE this recipe! The only thing I did differently was add 1 cup of asiago cheese and more bacon to it; otherwise, I made it as instructed and it turned out great!
It was so good the first day. But as a leftover it was tasty but not as good as initially. I added extra bacon but no chicken. I used it as a side dish
Made as is- very good! Very rich special occasion type dish but fun to make!
This is the best anniversary recipe ever! My boyfriend loves chicken, bacon, and cheese.
No changes. Asagio cheese a big hit. Yum!
I made it exactly as written. I omitted green onions and added a splash of white cooking wine. It was great! My kiddos and husband gobbled it up!
This is one of my favorite dishes!! It’s rich and yummy!!
Okay, I made quite a few changes but stuck with the main ingredients. I cut 2 large chicken breasts in half and browned in olive oil and then cooked through adding some chicken broth to keep from burning. Meanwhile I cooked some fettuccine and set aside. When the chicken was done I removed it from the pan and added 1/4 cup of butter, not quite 2 cups heavy cream, 1 cup sundried tomatoes, 2 teaspoons minced garlic and brought to a simmer. I threw in some fresh broccoli and sliced fresh mushrooms and cooked until crisp tender. I added the cooked fettuccine, mixed it together and topped it with a cup of grated Asiago cheese and the 4 chicken pieces. Super easy and super good!
Based on recipe with substitutions which I know some of you hate 🙂 My version definitely came out flavorful though!
This is going to be part of the family recipes now, I just made a few modifications. I use more bacon, more asiago, more chicken that was marinated well, also used sun dried tomatoes from a jar, and I used a couple shallots in place of the red and green onion. I have made it twice now, and both times it was phenomenal!!! It takes a little time, but well worth it!!!
So amazing. I love sun dried tomatoes!