Creamy Bow Ties and Chicken Recipe
Creamy Bow Ties and Chicken Recipe photo by Taste of Home

Creamy Bow Ties and Chicken Recipe

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Barbara Lopshire of Holland, Michigan copied the Creamy Bow Ties and Chicken from a similar dish at a nearby Italian restaurant, but her version has “all the flavor but less fat and it’s cheaper!”
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 2 servings


  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 2 bacon strips, diced
  • 1/2 cup sliced fresh mushrooms
  • 1 green onion, sliced
  • 1 garlic clove, minced
  • 1 cup uncooked bow tie pasta
  • 1 tablespoon butter
  • 4 teaspoons all-purpose flour
  • 1/2 cup half-and-half cream
  • 2 tablespoons chicken broth
  • 1/2 cup plus 2 tablespoons shredded Asiago cheese, divided
  • 1-1/2 teaspoons cream cheese, softened
  • 1 plum tomato, seeded and diced


  1. Rub pepper and cayenne over chicken. Broil 4-6 in. from the heat for 4-5 minutes on each side or until juices run clear. Set aside and keep warm.
  2. In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute mushrooms, onion and garlic. Remove from the heat; set aside.
  3. Cook pasta according to package directions. Meanwhile, in a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add 1/2 cup Asiago cheese and cream cheese; stir until cheese is melted.
  4. Cut chicken into strips. Drain pasta. Toss chicken, pasta, bacon and mushroom mixture with cream sauce. Top with tomato and remaining Asiago cheese. Yield: 2 servings.
Originally published as Creamy Bow Ties and Chicken in Cooking for 2 Summer 2006, p27

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Mar. 21, 2012

"I made this for my husband and I and it was pretty bad. For 4 teaspoons flour, 1/2 cup half/half was not enough (I didn't bother with the chicken broth). I used Evaporated skim milk to lightened it up and used almost a whole can. Also, I missed the part about 4 to 6-inches from the broiler heat and my breasts burnt a little on the surface so I had to scrape off the charred spices. I used 4 ounces of pasta and that's probably more than the 1 cup but the recipe still makes more than 2 servings. It was edible but I threw the leftovers out."

Reviewed Jun. 14, 2011

"Great flavor, lots of work but the results are delicious"

Reviewed Apr. 27, 2011

"It was okay, but definitely too much work, for a mediocre dish with a definite lack in flavor. I had dirty dishes and pans everywhere. I don't mind that if it's a tasty dish, but sorry, this just wasn't it."

Reviewed Apr. 1, 2009

"Yes! Thank you...very important to many of us.


Reviewed Mar. 30, 2009

"I generally print 4x6 recipe

cards. Why can't the nutritional
information be listed vertically under TYaste of Home?
Use this for all formats!!"

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