Chicken And Bow Tie Pasta In Cream Sauce Recipes

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CREAMY BOW TIE PASTA



Creamy Bow Tie Pasta image

Add a little zip to your meal with this saucy pasta dish. It's an excellent accompaniment with almost any meat or seafood. -Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 13

1 cup uncooked bow tie pasta
1-1/2 teaspoons butter
2-1/4 teaspoons olive oil
1-1/2 teaspoons all-purpose flour
1/2 teaspoon minced garlic
Dash salt
Dash dried basil
Dash crushed red pepper flakes
3 tablespoons 2% milk
2 tablespoons chicken broth
1 tablespoon water
2 tablespoons shredded Parmesan cheese
1 tablespoon sour cream

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

Nutrition Facts : Calories 196 calories, Fat 12g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 252mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

CHICKEN AND BOW TIE PASTA



Chicken and Bow Tie Pasta image

Easy and delicious chicken and bow-tie pasta with a white cream sauce.

Provided by Cooking Mama

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 4

Number Of Ingredients 9

4 boneless, skinless chicken breast halves
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) containers chive and onion cream cheese
¼ cup freshly grated Parmesan cheese

Steps:

  • Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  • In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.

Nutrition Facts : Calories 894.1 calories, Carbohydrate 76.3 g, Cholesterol 183.7 mg, Fat 41.6 g, Fiber 5.4 g, Protein 47 g, SaturatedFat 27 g, Sodium 1721.9 mg, Sugar 13.1 g

CHICKEN AND BOWTIE PASTA WITH ASIAGO CREAM SAUCE



Chicken and Bowtie Pasta with Asiago Cream Sauce image

A tasty mix of chicken, garlic, mushrooms, prosciutto and pasta are complemented by a thin but flavorful Asiago cream sauce.

Provided by THENEWTRICIA

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 12

1 (16 ounce) package farfalle (bow tie) pasta
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves - cubed
2 ¼ cups heavy cream, divided
¼ cube chicken bouillon, crumbled
¾ cup grated Asiago cheese
½ tablespoon cornstarch
2 tablespoons butter
¼ cup chopped prosciutto
1 tablespoon chopped fresh garlic
¼ cup sliced mushrooms
½ tablespoon parsley flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente. Drain, and set aside.
  • Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Cook and stir chicken cubes, reducing heat if necessary, until no longer pink in center and juices run clear. Set aside.
  • In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, then remove from heat and set aside.
  • Melt butter in a medium skillet 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 stove and add remaining 1/4 cup cream and parsley flakes. Heat through.
  • 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.

Nutrition Facts : Calories 836.6 calories, Carbohydrate 61.5 g, Cholesterol 192.7 mg, Fat 50.7 g, Fiber 3.5 g, Protein 33.2 g, SaturatedFat 27.7 g, Sodium 424.6 mg, Sugar 1.2 g

BOW TIE PASTA IN AN ASIAGO CREAM SAUCE



Bow Tie Pasta in an Asiago Cream Sauce image

Make and share this Bow Tie Pasta in an Asiago Cream Sauce recipe from Food.com.

Provided by lricesk8rgirl

Categories     < 4 Hours

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 ounces grilled chicken breasts
3 slices applewood smoked bacon
4 tablespoons butter
4 tablespoons flour
2 cups whole milk
1/2 cup romano cheese
1/4 cup ricotta cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 purple onion, chopped
5 -6 green onions, chopped
1 (12 ounce) package bow tie pasta
1 tablespoon extra virgin olive oil

Steps:

  • grill chicken breasts in olive oil.
  • brown bacon in same pan for 2 to 3 minutes.
  • chop and saute the onions.
  • tear the procetto.
  • make the white sauce:.
  • cook the butter and flour over med-low for 5 minutes continually stirring.
  • heat the milk and microwave and add to butter and flour, cook until smooth and thick.
  • add the cheeses, salt and pepper, onions, procetto, and chicken.
  • cook until the cheese are melted and the ingredients are combined.
  • boil water for pasta, add salt.
  • once boiling, add pasta.
  • cook pasta as directed on package (about 10-12 minutes) then drain.
  • return pasta to pan and add cream sauce.

SPICY CHICKEN BOW TIE PASTA IN CREAM SAUCE



Spicy Chicken Bow Tie Pasta in Cream Sauce image

This recipe is one that I came up with one day while trying to make something different. All of the alfredo-type sauces that I've tasted are too thick, heavy and rich and even with all of that....they never have enough flavor. This dish is something you can make after coming home tired from work because it's easy, tastes amazing and you can eyeball the ingredients according to how much less or more you want to make or how thick you want your sauce to be.

Provided by GeishaDoll

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 lb bow tie pasta
3 chicken breasts
2 cups low sodium chicken broth
1 teaspoon red pepper flakes
salt and pepper
1 cup heavy cream
1/2 cup parmesan cheese
2 garlic cloves
4 -6 large basil leaves
1/2 cup yellow pickled pepper

Steps:

  • Boil water for pasta and salt water prior to adding pasta.
  • Trim any fat off the chicken and butterfly the breasts. Season chicken with salt and pepper.
  • Bring chicken broth to a boil and add chicken and red pepper flakes on med/high heat until cooked. You'll notice the broth might thicken somewhat. This okay because you'll use this as the base for your sauce.
  • Remove chicken once all pink is gone and chicken is cooked though. Hold with tongs and shread chicken with a fork. Set aside.
  • Lower heat to medium and add in two cloves of garlic and saute for only about 1 minute.
  • Add cream to broth and garlic.
  • Roll up basil leaves and chop into thin ribbons. Add this to cream mixture.
  • Add chicken and cooked pasta into sauce mixture.
  • Add parmesan cheese and stir until well blended.
  • Leave to thicken slightly on medium heat for about 5-10 minutes.
  • Add pepperonchinis.(The yellow picked peppers mentioned above. These are on the pickle isle of your grocery store).
  • The sauce will not be as thick as alfredo sauce gets, but will be even better! Just serve with warm French or Italian bread!

Nutrition Facts : Calories 688.5, Fat 39, SaturatedFat 19.7, Cholesterol 210, Sodium 330.7, Carbohydrate 45, Fiber 2.1, Sugar 1.5, Protein 39.4

BOW TIE PASTA WITH MUSHROOM CREAM SAUCE AND CHICKEN



Bow Tie Pasta with Mushroom Cream Sauce and Chicken image

This Mushroom Cream Sauce is a flavorful, creamy sauce with white wine, tender sauteed chicken, and wilted spinach tossed in bow tie pasta spiced up with a little cayenne pepper.

Provided by Lisa Brown

Categories     Dinner     Entree     Main Course

Time 45m

Number Of Ingredients 13

1 lb bowtie pasta
2 tbsp olive oil
1 lb chicken breasts
2 tbsp butter
2 tbsp sliced garlic
3/4 cup white wine
10 ounces sliced mushrooms
2 cups heavy cream
1/2 cup fresh shredded parmesan
1 1/2 cups chopped spinach
2-3 tsp cayenne pepper
salt and pepper
Red pepper flakes, if desired.

Steps:

  • In a large pot, boil dried bowtie pasta according to package directions. This can be done while the other ingredients are being worked on.
  • Place chicken breasts between two pieces of plastic wrap. Hammer flat with the flat side of meat tenderizer until chicken is one uniformed thickness, about 1/2 inch. Sprinkle with a little salt and pepper.
  • Heat oil in large saute pan over medium heat. I used a large enamel cast iron. Cook chicken for about 5-6 minutes per side, or until chicken is done all the way through. Remove from pan, cover, and set aside.
  • In the same pan, melt butter. Saute sliced garlic for about 2 minutes.
  • Add white wine and deglaze the pan. Let simmer for a few moments while you scrape up any bits stuck to the pan and mix the contents.
  • Add sliced mushrooms. Reduce heat and let simmer in the sauce for about 8 minutes or until the wine reduces down by at least half. Add heavy cream and cayenne pepper. Bring to low boil, stirring frequently with a whisk. Simmer for about 5 minutes, or until sauce is thickened. Mix in parmesan. Add chopped spinach and continue cooking for about 5 minutes, or until spinach is wilted.
  • Monitor sauce by tasting frequently. Add salt, pepper, and cayenne as your tastes prefer.
  • Chop chicken into little strips about 1 inch long, 1/2 in wide, or whatever size you prefer.
  • Toss cooked bowtie pasta into sauce. Coat well. Add chicken.
  • Top with red pepper flakes if preferred. Serve with a side of garlic bread and enjoy!

Nutrition Facts : Calories 1140 kcal, Carbohydrate 95 g, Protein 49 g, Fat 60 g, SaturatedFat 32 g, Cholesterol 245 mg, Sodium 407 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

BOW TIE PASTA



Bow Tie Pasta image

This fast and easy Bow Tie Pasta recipe is covered in a creamy tomato sauce and is topped with fresh basil leaves. SO SO good.

Provided by Lauren's Latest

Categories     Dinner

Time 20m

Number Of Ingredients 9

1 pound bow tie pasta
1 tablespoon olive oil
2 cloves garlic (minced)
15 oz petite diced tomatoes
1/2 teaspoon sugar
salt & pepper (to taste)
3/4 cup heavy cream
2/3 cup parmesan cheese (hand grated )
.5 oz fresh basil leaves (chopped)

Steps:

  • Bring large pot of salted water to boil. Cook bowtie pasta until al dente and drain. Set aside.
  • While pasta is cooking heat olive oil over medium heat. Cook garlic for 30 seconds to 1 minute until fragrant.
  • Pour in can of diced tomatoes with sugar, salt and pepper. Simmer gently for 2 minutes.
  • Pour in heavy cream and reduce heat to low.
  • Sprinkle in parmesan cheese and stir to melt. Taste and adjust seasonings. It may need more sugar and/or salt, depending how acidic your tomatoes were.
  • Add hot pasta and stir to coat in sauce. Add chopped basil and stir.
  • Serve immediately.

Nutrition Facts : Calories 710 kcal, Carbohydrate 95 g, Protein 24 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 72 mg, Sodium 432 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving

CHICKEN MUSHROOM BOW TIE PASTA WITH GARLICKY CREAM SAUCE



Chicken Mushroom Bow Tie Pasta with Garlicky Cream Sauce image

Chicken and Mushrooms simmered in a light garlicky cream sauce, then tossed with bow tie pasta for a hearty meal.

Provided by Cooking Chat

Categories     Main

Time 30m

Number Of Ingredients 12

1 small shallot, diced
5 garlic cloves, minced
1/2 tsp dried thyme
1 1/2 tsp fresh oregano or 1 tsp dried oregano
10 ozs mushrooms, sliced
1/2 cup cream
2 chicken breast fillets, sliced crosswise, width about 3/4 inch
3 tbsp olive oil
1/4 cup white cooking wine
1/3 cup grated parmesan cheese
salt & pepper to taste
12 oz bow tie pasta (also known as farfalle)

Steps:

  • Heat 1 tablespoon of olive oil in a large skillet on medium heat. Add shallot, sauté about 5 minutes until softened, then add garlic, sauté another minute. Stir in the mushrooms, cook about 3-4 minutes until they begin to soften.
  • Stir in the cooking wine along with the thyme and oregano. cook a couple of minutes so the mushrooms absorb the wine.
  • Push the mushroom mixture to the sides of the pan, put another tablespoon olive oil into the center of the pan and heat. Cook the chicken on 1 side until that side turns white, about 2-3 minutes, then flip to begin cooking the other side.
  • Start cooking the pasta according to package instructions around the time you add the chicken to the skillet.
  • When the outside of the chicken pieces are white and beginning to brown, stir up the pan to combine the chicken with mushrooms. Cook a couple minutes more until the chicken is nearly cooked through, then stir in the cream and simmer to finish cooking the chicken. The chicken will need about 10-12 minutes total cooking time-but cut a piece open to see that it is cooked through.
  • Drain the pasta when it has cooked to your liking. Toss with the chicken and mushroom mixture and the grated cheese. Add salt and pepper to taste. Serve and enjoy!

BOWTIE PASTA WITH MUSHROOM SAUCE



Bowtie Pasta with Mushroom Sauce image

This Bowtie Pasta with Mushroom Sauce recipe is quick, easy, and delicious. Made with Campbell's ® Ready To Use Mushroom Broth, this recipe is ready in 15 minutes, which makes it perfect for a weeknight meal.

Yield 4

Number Of Ingredients 12

1 package (340 g) farfalle (bow tie) pasta
1/4 cup 60 mL unsalted butter
2 tsp 10 mL olive oil
1 1/2 cups 375 mL sliced onion
1 lb 454 g mushrooms
4 garlic
2 cups 500 mL CAMPBELL'S® Ready to Use Mushroom Broth
1 tsp 5 mL black pepper
1/4 cup 60 mL all-purpose flour
1/4 cup 60 mL fresh parsley
3 tbsp 45 mL grated Parmesan cheese
1 tsp 5 mL dried thyme

Steps:

  • Cook pasta according to package directions and drain, return back to pot, set aside covered.
  • Heat oil in a large skillet over medium-high. Sauté onions and mushrooms for 4-6 minutes or until golden brown. Add garlic and sauté 1 minute longer. Remove from pan, set aside in a bowl.
  • Reduce heat to medium, add butter to skillet, once melted, add the flour and stir briskly making a roux, once bubbly and starting to brown add the broth, thyme and pepper. Bring to simmer and allow to thicken, about 3-5 minutes, stirring constantly.
  • Reduce heat to low, return the mushrooms back to the skillet, stir to coat in sauce and heat through about 2 minutes. Pour the sauce over the pasta, add the chopped parsley and Parmesan cheese, stir well. Serve immediately.

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