Creamy Asiago Chicken with Bow Tie Pasta
This creamy Asiago chicken with bow tie pasta is a luxurious and satisfying meal, perfect for a weeknight dinner or a special occasion. Juicy chicken cubes are simmered in a rich Asiago cheese sauce, combined with al dente bow tie pasta, and finished with a hint of fresh parsley and garlic. This dish is reminiscent of classic Italian dishes but can be effortlessly prepared in your own kitchen.
6
Servings
N/A
Calories
13
Ingredients
Ingredients
butter
2 tablespoons
all-purpose flour
2 tablespoons
evaporated milk
12 ounces (low fat or regular)
milk
1/2 cup
chicken broth
1/4 cup
shredded Asiago cheese
1 cup
olive oil
1 tablespoon
boneless chicken breast
1 lb (cut into cubes)
fresh parsley
2 tablespoons (chopped)
garlic clove
1 (minced)
salt
1/2 teaspoon
black pepper
1/4 teaspoon
bow tie pasta
1 lb
Instructions
1
In a medium saucepan over medium heat, melt the butter. Add all-purpose flour and stir continuously for about 1-2 minutes until well combined, forming a smooth paste or roux.
2
Gradually whisk in the evaporated milk, regular milk, and chicken broth. Cook, stirring often, until the mixture thickens and gently bubbles. Avoid bringing it to a full boil to prevent curdling.
3
Remove the saucepan from heat and add the shredded Asiago cheese, stirring until it's fully melted and the sauce is smooth. Set the sauce aside.
4
In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken, chopped parsley, and minced garlic. Cook, stirring occasionally, for 8-10 minutes or until chicken pieces are opaque and cooked through.
5
Pour the Asiago cheese sauce over the cooked chicken in the skillet. Season with salt and black pepper to taste, and stir to ensure the chicken is well-coated with the sauce.
6
While the chicken is cooking, bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to package instructions until al dente. Ensure to not overcook the pasta.
7
Drain the pasta well in a colander and return it to the pot. Add the cooked chicken mixture and toss gently to combine the pasta with the sauce. Serve immediately, garnishing with additional grated Asiago cheese, if desired.
8
For making ahead: Store the sauce separately in a covered container in the refrigerator. Reheat gently in a saucepan over low heat until warmed through, stirring frequently and avoiding boiling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Asiago Chicken with Bow Tie Pasta?
This is a luxurious and satisfying meal featuring juicy chicken cubes simmered in a rich Asiago cheese sauce, combined with al dente bow tie pasta and finished with fresh parsley and garlic.
How many servings does this recipe make?
This recipe is designed to yield 6 servings.
What ingredients are needed for the Asiago cheese sauce?
The sauce consists of butter, all-purpose flour, evaporated milk, regular milk, chicken broth, and shredded Asiago cheese.
What type of chicken should I use?
You should use 1 lb of boneless chicken breast, cut into cubes.
Can I use a different type of pasta?
While the recipe specifies bow tie pasta (farfalle), you can substitute it with other shapes like penne or rotini if needed.
How do I make the roux for the sauce?
Melt 2 tablespoons of butter in a saucepan over medium heat, then stir in 2 tablespoons of all-purpose flour for 1-2 minutes until a smooth paste forms.
How do I prevent the sauce from curdling?
Avoid bringing the milk and broth mixture to a full boil; stir often and keep it at a gentle bubble.
When should I add the Asiago cheese to the sauce?
Remove the saucepan from the heat before adding the shredded Asiago cheese, stirring until it is fully melted and smooth.
How long does it take to cook the chicken?
The cubed chicken should be cooked in a skillet over medium-high heat for about 8-10 minutes until opaque and cooked through.
What seasonings are used for the chicken?
The chicken is cooked with olive oil, fresh chopped parsley, minced garlic, salt, and black pepper.
Can I use low-fat evaporated milk?
Yes, the recipe allows for either low-fat or regular evaporated milk.
How much Asiago cheese is required?
You will need 1 cup of shredded Asiago cheese for the sauce, plus extra for garnish if desired.
What is the best way to cook the pasta?
Cook the pasta in a large pot of salted water according to the package instructions until it is al dente.
Can I make this recipe ahead of time?
Yes, you can store the sauce separately in the refrigerator and reheat it gently over low heat when ready to serve.
How do I reheat the Asiago sauce?
Reheat the sauce in a saucepan over low heat, stirring frequently and avoiding a boil to maintain the smooth texture.
What is the recommended pasta amount?
The recipe calls for 1 lb of bow tie pasta.
Do I need to drain the pasta?
Yes, drain the pasta well in a colander before returning it to the pot to combine with the chicken and sauce.
How much garlic is in this dish?
The recipe uses 1 minced garlic clove.
Can I use dried parsley instead of fresh?
Fresh parsley is recommended for the best flavor, but you can use dried parsley if necessary, though you should reduce the amount.
What is the purpose of the chicken broth in the sauce?
The 1/4 cup of chicken broth adds depth and a savory element to the creamy cheese sauce.
What tags describe this recipe?
This recipe is tagged as: asiago cheese, chicken breast, pasta, italian, and easy dinner.
Is this recipe considered an easy dinner?
Yes, it is designed to be effortlessly prepared in your own kitchen for a weeknight or special occasion.
Can I add extra cheese?
Absolutely, you can garnish the final dish with additional grated Asiago cheese.
What size should the chicken pieces be?
The chicken should be cut into bite-sized cubes for even cooking and easy eating.
How much butter is needed?
The recipe requires 2 tablespoons of butter.
Should the pasta be overcooked?
No, it is important to cook the pasta only until al dente so it maintains its texture when tossed with the sauce.
How do I combine the final dish?
Add the cooked chicken and sauce mixture to the pot of drained pasta and toss gently to combine.
Is olive oil used in this recipe?
Yes, 1 tablespoon of olive oil is used to sauté the chicken.
What kind of flour is used?
Standard all-purpose flour is used to thicken the sauce.
How much milk is in the sauce?
The sauce uses 1/2 cup of regular milk in addition to the evaporated milk.