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We left out the peperchinis and tried with both shrimp and scallops. Big hit around our house.

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futbol4me October 04, 2011

Great recipe! I made a few substitutions. I used ribbon cut spinach and mushrooms in place of the basil and peppercinis. I also made a roux using a couple tablespoons of floor and butter since my sauce was not thickening. We will definately make this again.

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bwingard March 02, 2010

Really Good Recipe! But once I started I realized that it wasn't the one I was trying to copy! So I modified as follows:left out the red pepper flakes, basil & pepperoncinis (didn't have any!), minced the garlic and added some chopped onion to the saute, and added a little Italian seasoning and bacon bits w/the Parmesan Cheese! YUM!!! It tasted REALLY close to Johnny Carino's Bowtie Festival. Close enough for me and 7 yo son! Will be making this again! It was SO EASY and not a heavy sauce, just right! Thanks, GeishaDoll!

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Saucy Pumpkin January 14, 2009

This pasta is great, especially for the spice lovers! My boyfriend loved it. I, on the other hand, do not care for really spicy food so it was a bit too hot for me, but great besides the heat!

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little_Leanne November 26, 2007

One Word: UNBELIEVABLE. I always go out and order a dish like this when we go to restaraunts and this was better than any of them!! Thank you so much GeishaDoll! Everything about this dish is perfect! The red pepper flakes lend it a nice subtle kick. The only change I made was I ommitted the basil leaves and pickled peppers, just as a personal preference. The chicken comes out so moist and it all comes together so quickly. Oh I could talk about this recipe forever! Fabulous!

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KitchenKelly November 14, 2007

I was tired of Garlic Chicken and had the taste for pasta so when this recipe came up I jumped at it! It was AMAZING!! Very good, chicken was flavor packed, and then pasta sauce was the perfect texture and consistancy.

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Singing Diva December 04, 2006

YUM!! I was doing a search for a spicy cream sauce and this recipe came up. It piqued my interest because it sounded similar to something I'd had at a local restaurant. Anyway, this is a fabulous recipe, just the right amount of heat. I would only add one thing to the instructions: I strained my broth after cooking the chicken in it, because there were a lot of chicken "floaties" in it, which I didn't think would add to the sauce! I was glad I had done that, because it strained out the red pepper flakes as well, and I think it would have been too hot for me with them in (although I would still cook the chicken in them).

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CrystalB December 10, 2005
Spicy Chicken Bow Tie Pasta in Cream Sauce