Chicken and Prosciutto in an Asiago Cheese Sauce

    1 hour

    This is more than your average chicken pasta with prime ingredients used to make this something special including Asiago cheese and prosciutto.

    263 people made this

    Serves: 6 

    • 500g farfalle (bow tie) pasta
    • 2 tablespoons vegetable oil
    • 500g skinless, boneless chicken breasts, cubed
    • 2 1/4 cups (560ml) cream, divided
    • 1/4 cube chicken stock, crumbled
    • 3/4 cup grated Asiago or similar cheese
    • 1/2 tablespoon cornflour
    • 2 tablespoons butter
    • 1/4 cup diced prosciutto
    • 1 tablespoon diced fresh garlic
    • 1/4 cup sliced mushrooms
    • 1/2 tablespoon parsley flakes

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Bring a large saucepan of lightly salted water to a boil. Cook pasta for 8 to 10 minutes or until al dente. Drain and set aside.
    2. Heat 2 tablespoons vegetable oil in a frypan over medium-high heat. Cook and stir chicken cubes reducing heat if necessary until no longer pink in centre and juices run clear. Set aside.
    3. In a medium saucepan bring 2 cups cream to a simmer stirring often. Whisk in stock and cheese until well blended and bouillon has dissolved completely. 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 frypan over medium high heat. Stir in prosciutto, garlic and mushrooms then cook until mushrooms are tender; about 3 minutes.
    5. Add chicken, reduce heat and continue cooking until chicken is heated through. Return sauce to the stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
    6. 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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    Reviews in English (198)


    This was restaurant quality, but I'd recommend a few changes: a small carton of cream is 2 cups so instead of buying a larger carton for just 1/4 cup more (a bit pricey and I'd rather not have leftover cream to cook w/ b/c of its high fat content) do not add all of the pasta; a whole bouillon is quite acceptable - who's really using 1/4 of it?! I didn't have prosciutto, but it really needs that flavor. I added peas and it completed the meal. Think ahead and reuse the same pots to make fewer dishes!  -  07 Oct 2005  (Review from Allrecipes USA and Canada)


    This is an awesome recipe! I'm one of those cooks who just can't leave a recipe alone, so I changed it up a bit. I saute`ed the chicken in olive oil, and added 2 minced fresh garlic cloves, 1 tablespoon dried sweet basil, and 1 teaspoon sea salt. For the sauce, I used 3 1/2 cups heavy cream, and added dried sweet basil, 1/2 chicken bouillon cube, 1/2 teaspoon garlic powder, 1 tablespoon real butter, and 1/2 cup chicken broth. I used a full cup Asiago cheese, and substitued bacon for the proscuitto. I also cooked the bacon, mushrooms, and fresh garlic in olive oil, rather than butter. My whole family loved this recipe! If you were to add capers and a sqeeze of fresh lemon juice, it would taste just like a favorite dish at a well known Italian Restaurant....which is what I plan to do next time!  -  17 Feb 2007  (Review from Allrecipes USA and Canada)


    Since my changes were only in the adjustment of quanity I still gave this recipe 5 stars. I seasoned the chicken with salt and pepper before cooking it. I also added more cheese and used an entire bullion cube to the sauce to add more flavor to it. I added more garlic when cooking the prosciutto. Also I felt that there was too much pasta for the amount of chicken/mushrooms & prosciutto that the recipe called for. I used 2 lbs of chicken, 1 cup of mushroom (next time I will make it 2 cups) and 1/2 cup of prosciutto. I was very excited when I saw this recipe and it reminded me of my favorite dish at the Macaroni Grill that they no longer carry. I recieved several compliments at dinner. Thank you for a great recipe!  -  05 Mar 2006  (Review from Allrecipes USA and Canada)