Chicken pasta with Asiago cream sauce

    Chicken pasta with Asiago cream sauce


    263 people made this

    About this recipe: A rich chicken pasta dish with prosciutto, mushrooms and cheese. Asiago cheese is made in the region of Vicenza and Trento in Italy and is a flavourful alternative to Parmesan or Pecorino. If you can't find it in your area, use either of the latter instead.

    Serves: 6 

    • 500g farfalle pasta
    • 2 tablespoons vegetable oil
    • 450g skinless chicken breast fillets - cubed
    • 525ml double cream, divided
    • 1/4 chicken stock cube, crumbled
    • 80g grated Asiago cheese
    • 1/2 tablespoon cornflour
    • 2 tablespoons water
    • 30g butter
    • 40g chopped prosciutto
    • 1 tablespoon chopped fresh garlic
    • 4 tablespoons sliced mushrooms
    • 1/2 tablespoon dried parsley

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Bring a large pot of lightly salted water to the boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
    2. Heat 2 tablespoons vegetable oil in a frying pan over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in centre. Set aside.
    3. In a medium saucepan, bring 450ml of the cream to a simmer, stirring often. Whisk in chicken stock cube and Asiago cheese until well blended. Dissolve cornflour in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
    4. Melt butter in a medium frying pan over medium high heat. Stir in prosciutto, garlic and mushrooms and cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat and continue cooking until chicken is heated through. Return sauce to the heat and add remaining cream and parsley. Heat through.
    5. To serve, place pasta in a large mixing or serving bowl. Add chicken and mushroom mixture and pour in cream sauce. Toss well, and serve.

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