Chicken Asiago

Chicken Asiago

1 quart heavy cream

1 T. chicken base

1/2 lb. asiago cheese

1 T. cornstarch dissolved in 1 T. water

1 lb. bow tie pasta

6 slices bacon diced

1 T. olive oil

1/2 diced onion

1 t. minced garlic

2 green onions chopped

4 oz. sliced mushrooms

1 lb. chicken breast in 1 inch pieces

Add the heavy cream to a large pot with the chicken base and bring to a boil. Add the asiago cheese and stir until melted. Add the cornstarch and water and keep stirring. As soon as the sauce thickens, remove it from the heat. Sauce may be made up to 48 hours in advance.

Boil pasta according to package directions to ala dente. Drain.

While pasta is cooking heat a large skillet and add bacon. Cook until bacon is crisp and drain bacon on a paper towel. Remove the bacon fat from the pan and add a tablespoon of olive oil. Add chicken to pan and saute quickly until brown. Add onion, garlic, scallion and mushrooms to the pan and saute for 4 – 5 minutes until onions are soft and transparent. Add the sauce to the pan and heat through. Toss with the cooked pasta and bacon bits.

Garnish with chopped tomatoes and parmesan cheese if desired. Serve immediately.


  1. Julie says

    This has been one of our favorites for 12 years now, can you believe it? I first printed this recipe from your page in 2007 and it’s so worn out, I thought I’d come back and print a new copy and make it for supper tonight. Thank you so much for sharing such amazing recipes! Blessings to you this Christmas!

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