Asiago Sun-Dried Tomato Pasta



  • 2 cups heavy cream
  • 1 cube chicken bouillon
  • 1 Tbsp Asiago Cheese
  • 1 Tbsp cornstarch, mixed with equal parts water
  • 1 cup chopped sun-dried tomatoes
  • 1 (16 oz) pkg bow tie pasta
  • ¾ cup bacon
  • ¼ cup butter
  • 1 cup diced red onion
  • 2 cloves garlic, chopped
  • 1 cup chopped green onion
  • 1 lb grilled skinless, boneless chicken breast, diced
  • 1 cup heavy cream
  • 2 Tbsp chopped fresh parsley


  1. In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully to ensure it doesn’t boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved.
  2. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
  3. 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.
  4. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  5. Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon; cook for 2 minutes.
  6. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.

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