Total Time
Prep 2 mins
Cook 8 mins

A chef from Biaggi's Italian Restaurant in Salt Lake City demonstrated his method for making this entree on a cooking segment of the local television news. Biaggi's menu states: Grilled chicken, bowtie pasta, roasted peppers, crispy Italian cured ham, sautéed red onions and peas tossed in our Alfredo sauce with asiago cheese. I can't wait to try this yummy dish!

Ingredients Nutrition

  • 18 cup prosciutto or 18 cup bacon, cut into 1/2-inch pieces
  • 18 cup diced red onion
  • 14 cup sliced grilled chicken or 14 cup sliced baked chicken
  • 18 cup diced roasted red pepper
  • 14 cup chicken stock
  • 12 cup alfredo sauce
  • 18 cup frozen peas
  • 1 12 cups cooked farfalle pasta or 1 12 cups pasta, of your choice cooked al dente
  • 2 tablespoons fresh-grated parmesan cheese (use a 50/50 blend of Parmesan & Romano cheese if possible)
  • 2 tablespoons fresh-grated asiago cheese


  1. Fry Prosciutto or bacon in a large skillet for 1-2 minutes; add onions to skillet and continue cooking until Prosciutto is browned; drain any excess fat; add chicken and red peppers to skillet; add chicken stock and deglaze the skillet; add alfredo sauce and gently bring to a boil; add peas.
  2. Meanwhile, refresh the pasta by placing it into boiling water for 30-60 seconds; drain pasta then add it to the skillet; increase heat to high and toss contents of skillet for 20-30 seconds; remove from heat and add cheeses; toss to distribute evenly; serve.