Creamy Sun-Dried Tomato Pasta

Recipe View 5 mins Prepare the Asiago Cream Sauce: In a large saucepan, heat 2 cups of heavy cream over medium heat until just bubbling (approximately 5 minutes). Be vigilant to prevent boiling over. Whisk in the Asiago cheese and chicken bouillon cube until melted and dissolved. Gradually add the cornstarch slurry (cornstarch mixed with water), stirring constantly until the sauce thickens (about 3-5 minutes). Stir in the chopped sun-dried tomatoes. Set aside or cover and refrigerate for later use.

Recipe View 9 mins Cook the Pasta: Bring a large pot of lightly salted water to a rolling boil. Add the bow tie pasta and cook according to package directions until al dente (typically 8-10 minutes). Drain the pasta thoroughly and set aside.

Recipe View 9 mins Cook the Bacon: In a large skillet, cook the chopped bacon over medium-high heat, turning occasionally, until evenly browned and crispy (about 8-10 minutes). Remove the bacon with a slotted spoon and drain on paper towels. Crumble the bacon and set aside.

Recipe View 5 mins Sauté Aromatics and Combine: Melt the butter in the same large skillet over medium heat. Add the diced red onion and sauté until soft and translucent (approximately 5 minutes). Add the minced garlic and crumbled bacon; cook and stir for an additional 2 minutes, until fragrant. Add the diced chicken, green onion, and remaining 1 cup of heavy cream. Cook, stirring, until the cream is heated through (about 3-5 minutes).

Recipe View 3 mins Combine Sauce and Pasta: Add the Asiago cream sauce to the skillet and cook until the mixture is heated through and well combined (approximately 2-3 minutes). Add the cooked pasta to the skillet and toss until evenly coated with the sauce.

Recipe View 1 mins Serve: Sprinkle with chopped fresh parsley before serving. Garnish with extra parsley, if desired. Serve immediately.