Chicken Pasta with Asiago Cream Sauce
Description
This chicken pasta with Asiago cream sauce is a tasty mix of tender chicken, garlic, mushrooms, prosciutto, and bow tie pasta tossed in a cheesy sauce.
Ingredients
•
1 (16 ounce) package farfalle (bow tie) pasta
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2 1/4 cups heavy cream, divided
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3/4 cup grated Asiago cheese
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1/4 cube chicken bouillon, crumbled
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1/2 tablespoon cornstarch
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2 tablespoons water
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2 tablespoons vegetable oil
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1 pound skinless, boneless chicken breast halves - cubed
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2 tablespoons butter
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1/4 cup chopped prosciutto
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1/4 cup sliced mushrooms
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1 tablespoon chopped fresh garlic
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1/2 tablespoon parsley flakes
Directions
1
Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2
Heat 2 cups cream in a medium saucepan to a simmer, stirring often. Whisk in Asiago cheese and bouillon until well blended and bouillon has completely dissolved. Dissolve cornstarch in 2 tablespoons water; whisk into cream sauce. Cook and stir 2 minutes more. Remove pan from heat; set sauce aside.
3
Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until no longer pink in centers and juices run clear, reducing heat if necessary. Transfer chicken to a plate; set aside.
4
Melt butter in the same skillet over medium-high heat. Stir in prosciutto, mushrooms, and garlic; cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through.
5
Return sauce to the heat; stir in remaining ¼ cup cream and parsley flakes until heated through.
6
Add pasta, chicken-mushroom mixture, and cream sauce to a large bowl; toss well to combine and serve.