Chicken and Bowtie Pasta with Asiago Cream Sauce

Name: Chicken and Bowtie Pasta with Asiago Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 pieces boneless, skinless chicken breasts (cut into bite-sized pieces); 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 300 grams bowtie pasta (also known as farfalle); 2 tablespoons butter; 2 cloves garlic (minced); 1 1/2 cups heavy cream; 1 cup Asiago cheese (freshly grated); 1/4 teaspoon nutmeg (ground); 1/4 cup fresh parsley (chopped, for garnish)

40 min 4 servings Medium

All Recipes

Deliciously creamy chicken and bowtie pasta with a robust Asiago cream sauce. Perfect for a satisfying dinner any night of the week.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Medium

Chicken and bowtie pasta with Asiago cream sauce is a delightful dish that combines tender chicken with a rich, creamy sauce. The bowtie pasta, also known as farfalle, provides the perfect vehicle to soak up the sauce, making every bite a delight. This recipe is great for those who appreciate a hearty meal with a touch of elegance. The Asiago cheese brings a nutty flavour that elevates the dish, making it suitable for both family dinners and entertaining guests.

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Pro tip: Stir the pasta occasionally to prevent sticking.

Cook the chicken

In a large skillet over medium heat, heat the olive oil. Add the chicken pieces, season with salt and pepper, and cook for 6-7 minutes or until the chicken is golden and cooked through. Remove from skillet and set aside.

Pro tip: Avoid overcrowding the skillet to ensure even cooking.

Start the sauce

In the same skillet, add butter and melt over medium heat. Add garlic and sauté for 1 minute until fragrant.

Pro tip: Be careful not to burn the garlic, as it can become bitter.

Make the cream sauce

Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Asiago cheese and nutmeg, whisking continuously until the cheese is melted and the sauce is smooth.

Pro tip: If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.

Combine pasta and chicken

Add the cooked pasta and chicken to the skillet with the sauce. Toss everything together until well combined and heated through.

Pro tip: Ensure that the pasta is well coated with the sauce for maximum flavour.

Garnish and serve

Transfer the pasta to serving bowls, garnish with fresh parsley, and serve immediately.

Pro tip: Serve with extra grated Asiago on the side for cheese lovers.

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Tips & Tricks

Use freshly grated Asiago cheese for optimal flavour.
Reserve pasta water to adjust sauce consistency.
Cook chicken until golden for added texture.

Frequently Asked Questions

What is chicken and bowtie pasta with Asiago cream sauce?

It's a pasta dish featuring chicken, bowtie-shaped pasta, and a rich Asiago cheese cream sauce.

How many calories are in a serving?

One serving of this dish contains approximately 680 calories.

Can I use a different type of cheese?

Yes, you can substitute Asiago with Parmesan or Pecorino Romano, but the flavour will differ slightly.

How long does it take to make this dish?

The total time to make this dish is about 40 minutes, including prep and cooking.

Can this dish be made ahead?

Yes, you can make it ahead and store it in the fridge for up to three days. Reheat with a splash of milk to maintain creaminess.

What kind of wine pairs well with this pasta?

A crisp white wine like Sauvignon Blanc or Chardonnay pairs well with this creamy pasta dish.

Serving Suggestions

Serve this chicken and bowtie pasta hot, garnished with extra grated Asiago cheese and a sprinkle of fresh parsley for a pop of colour. Pair it with a crisp salad and a glass of white wine for a complete meal. This dish can be made ahead and stored in the fridge for up to three days. Reheat it gently on the stove with a splash of milk to restore its creamy consistency.