Imagine twirling your fork through perfectly cooked bowtie pasta, draped in a luxurious Asiago cream sauce that's so rich and velvety, it feels like a culinary hug. This isn't just another pasta recipe - it's a restaurant-quality meal you can create right in your own kitchen in just 35 minutes. Whether you're looking to impress dinner guests or treat yourself to a decadent weeknight meal, this Chicken and Bowtie Pasta with Asiago Cream Sauce promises to transform an ordinary dinner into an extraordinary dining experience.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz bowtie pasta
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup Asiago cheese, grated
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Fill a large pot with water and add a pinch of salt. Bring to a rolling boil over high heat.
- Add bowtie pasta to the boiling water and cook according to package instructions, typically 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While pasta cooks, heat a large skillet over medium heat. If using pre-cooked chicken, ensure it's shredded and warmed through.
- In the same skillet, add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn.
- Pour heavy cream into the skillet with garlic, stirring continuously to prevent scorching. Bring to a gentle simmer.
- Gradually add grated Asiago cheese to the cream, stirring constantly until cheese is fully melted and sauce is smooth.
- Season the sauce with salt and freshly ground black pepper to taste.
- Drain cooked pasta, reserving 1/4 cup of pasta water in case sauce needs thinning.
- Add shredded chicken and drained pasta to the Asiago cream sauce, tossing gently to coat evenly.
- If sauce is too thick, add reserved pasta water a tablespoon at a time to reach desired consistency.
- Transfer to serving plates and garnish with freshly chopped parsley.
- Serve immediately while hot, enjoying the creamy, cheesy pasta dish.
Tips
- • Always salt your pasta water generously - it's your first chance to add flavor to the dish. • Reserve some pasta water before draining, as the starchy liquid is perfect for adjusting sauce consistency. • Grate your Asiago cheese fresh for maximum flavor and smoothest sauce texture. • Don't rush the garlic sautéing - 30-45 seconds is key to releasing its aromatic oils without burning. • Use pre-cooked or rotisserie chicken to make this recipe even faster and easier. • Serve immediately to enjoy the sauce at its creamiest and most luxurious state. • For a lighter version, you can substitute half-and-half for some of the heavy cream.
Nutrition Facts
Calories: 592kcal
Carbohydrates: 45g
Protein: 32g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 140mg
