Bow Ties with Chicken and Asiago Cheese Sauce
Elevate your weeknight dinner game with this irresistible Bow Ties with Chicken and Asiago Cheese Sauce recipe, a perfect blend of indulgent flavors and hearty comfort. Tender bow tie pasta is paired with juicy, golden-seared chicken breast and enveloped in a velvety Asiago cheese sauce infused with garlic and cream. This dish is surprisingly easy to make, requiring just 45 minutes from start to finish, yet delivers a restaurant-quality meal perfect for any occasion. The savory richness of Asiago cheese, combined with the buttery garlic-infused sauce, creates a luxurious coating for every bite of pasta and chicken, while a sprinkle of fresh parsley adds a burst of color and freshness. Whether you're looking for a family-friendly dinner idea or an elegant choice to impress guests, this creamy and cheesy pasta dish is sure to become a new favorite. Keywords: bow tie pasta, Asiago cheese sauce, creamy chicken pasta recipe, quick dinner ideas, comfort food recipe.
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Recipe Information
Ingredients
- 12 oz Bow tie pasta (farfalle)
- 1 lb Boneless, skinless chicken breast
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 3 cloves Garlic, minced
- 3 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1.5 cups Low-sodium chicken broth
- 1 cup Heavy cream
- 1.25 cups Asiago cheese, finely grated
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, prepare the chicken. Pat the chicken breasts dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
In the same skillet, reduce the heat to medium and add the remaining 1 tbsp of olive oil. Add the minced garlic and cook for 1 minute until fragrant.
Melt the butter in the skillet with the garlic. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture is lightly golden.
Slowly pour in the chicken broth while whisking constantly to avoid lumps. Bring the mixture to a simmer and let it thicken slightly, about 2-3 minutes.
Reduce the heat to low and stir in the heavy cream. Gradually add the grated Asiago cheese, stirring until melted and combined. Season the sauce with the remaining 1/2 tsp salt and 1/4 tsp black pepper (adjust to taste).
Add the cooked pasta and sliced chicken back into the skillet. Toss everything together to coat evenly in the Asiago cheese sauce.
Divide the pasta among serving plates and garnish with chopped fresh parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.4 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 220 mg | 17% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 449 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
