14 Reviews

absolutely perfecto!!!! Delicious, easy to make and tastes like you got it at a fancy Italian Restaurant!!!!!! THANKS

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Amberngriffinco December 01, 2008

Great!! Wonderful flavor and so easy to prepare. The entire family loved it. We served it with steamed asparagus on the side - but it seems like broccoli, spinach or asparagus could even be incorporated in the sauce for an extra special dish. I can see why Starrynews placed this in her favorites for 2009 because it's so quick and delicious that we'll add this to our "family favorites" file. Thanks Charmie777!

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Acerast February 19, 2010

This was SO yummy! We loved it. We both downed the left overs the very next day-we would have liked a thicker sauce, but the can be played with. but very great recipe!

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AshOr721 April 26, 2008

This is a delicious pasta dish. I substituted half and half for the evaporated milk because I didn't have any evaporated milk on hand. I love the use of asiago cheese. Very tasty!

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Harley39 April 13, 2008

Very good! A lovely, creamy dish with tons of flavor. I added some chopped onion to the chicken mixture and used fat free evaporated milk, skim milk, and low-sodium chicken broth and omitted the salt. It was great with some steamed broccoli on the side. Thanks for sharing!

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Starrynews October 15, 2009

It was delicious! Def. make sure all the ingredients are fresh...it makes all the difference; oh but I do use fat free evaporated milk, and regular skim milk (I try to cut out extra little calories without getting rid of any of the flavor). My stepbrother does not eat much at all, but when I cooked this he asked for seconds, and wanted thirds (but it was all gone)! Should def. be a meal on everyone's list

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katiebar25 January 20, 2009

FANTASTIC!! I've made this several times at the sorority house and it always goes over well. I've found that it is best when I've cut the pasta back by about half the amount, but that is a matter of preference. I highly recommend this dish!

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Chef Catherine Hofstad December 10, 2008

I liked this dish, where as my hubby thought it was ok. I actually added (5 oz.) of the Asiago Cheese, cuz that's what I had on hand, and wanted to use it up. I think this recipe could use a bit more of the chicken, so I would suggest adding 1-1/2 to 2 lbs., but if you prefer less meat, then by all means, add more of the pasta. When searching for the pasta in the store, I could only find a (12 oz.) box, but I only added about (10 oz.), which I thought was more than enough. I didn't have any fresh parsley, so I sprinkled ontop at the very end of the cooking time, 1/2 to 3/4 tablespoon of the dried parsley. I much prefered this dish reheated the next day. I think it tastes better the 2nd time around. Thank you Charmie for the recipe, it was delish!!

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Domestic Goddess November 28, 2007

I was worried that my kids wouldn't like this dish because Asiago has a bit more intense flavor but everyone loved it! Even my son who is the pickiest in the family went back for fourths! Thanks!

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sherimwilson November 06, 2015

I used 1.5 lbs leftover chicken breast which was reheated while cooking the garlic and onion. 1/2 heaping tablespoon of dried parsley was substituted for fresh. Two suggestions - slowly whisk liquids into the butter and flour mixture to avoid clumps and don't be afraid to toss in something extra. I needed to use up mushrooms and they were a fantastic addition. I agree with acerast, broccoli, spinach or asparagus will work well. Next time I plan to add sliced red peppers for a crunch and another veggie. Served with a side salad. Also, I agree with Amergriffinco, this tastes restaurant worthy.

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SonnyHavens November 02, 2014
Bow Ties With Chicken and Asiago Cheese Sauce