Last Updated on November 20, 2023 by Carne Diem
Proteins: 
Method: Stovetop
Jump to RecipeThis creamy bowtie pasta melds together a rich balsamic-mascarpone sauce with chicken, prosciutto, apples, pecans, and tomatoes. This simple pasta recipe is easy enough for a weekday meal, but elegant enough for a nice dinner with friends.
When I was trying to determine which recipes to include for the initial launch of this blog, this recipe kept coming to mind. This was the first recipe my wife and I ever attempted to recreate from scratch. I was attending school in Columbia, Missouri, and one of our favorite restaurants at the time was an Italian-Mediterranean restaurant called Sophia's. For a while they had the most glorious pasta dish, that really just seemed to hit on all cylinders. This is our interpretation of the dish.
To me this is just really one of those dishes in which the sum of its parts ends up being so much more than any one ingredient. The saltiness of the prosciutto and sweetness of the apples and Mascarpone marry perfectly with the tang of the balsamic while the pecans add a pleasing crunch to the dish.
Table of contents
Making the Balsamic Mascarpone Pasta
This recipe comes together quick, with minimal ingredients, and is so worth the effort. For the recipe you will need bowtie pasta, prosciutto, balsamic vinegar, mascarpone, an apple, Roma tomatoes, red onion, and pecans
Prepping the ingredients
Prepare all of the onion, tomato and apples by roughly chopping them.
Next, season the chicken breast with salt and pepper, to taste, then dice the chicken.
Cooking the noodles
Bring a pot of water to boil, then cook the Farfalle to al dente following the package instructions (typically 10-12 minutes). If desired you can substitute a different pasta, but we find the bowtie pasta to be an excellent choice.
Sauté the prosciutto and onion
While the pasta is cooking, heat 1 tablespoon of oil over medium heat in a large cast iron or sauté pan and sauté the onion until just beginning to soften, then add the pecans, and prosciutto.
While the prosciutto and onion are cooking, heat about 1 tablespoon of oil in a separate pan and sauté the chicken over medium heat until lightly browned and cooked through. This typically takes about 5-10 minutes. Remove the chicken from the heat and transfer to a bowl.
Cook the prosciutto mixture for about 2 more minutes then turn off the burner and stir in the diced apple, so the apple caramelizes a little in the warm pan but does not become mushy.
Preparing the Balsamic Mascarpone Sauce
In a separate bowl mix the balsamic vinegar and Mascarpone cheese until smooth. At first it will seem as though they will not mix well, especially if the cheese is very cold, but after a couple minutes it will break and combine easily. For those of you living in the Midwest, we have really become big fans of Soiree Creamery. Everything we have tried from them has been divine, so if you see any of their products, pick them up.
By this time the noodles should be done cooking. If they are done, drain the water and toss with a couple teaspoons of olive oil to keep them from sticking, then set aside to complete the final steps. You are getting so close!
Return the pan with the onion, apple, and prosciutto to low heat and stir in the cheese mixture, until melted and smooth. Mix in the chicken and finally the fresh diced tomato.
Stir in the pasta and serve while warm. If you want, top with a little extra chopped pecans for some added crunch. We find this pasta goes extremely well along side a nice, fresh caprese salad. Enjoy with a glass of blood orange bellini or Blackberry Red Sangria. For more Italian inspired dishes try our Italian Style Parmesan Wings, Quattro Formaggi Crusted Steak, Classic Carbonara with Guanciale, and Smoked Lasagna.
Have extra pecans? Why not make some Bourbon Cinnamon Sugar Pecans or a Bourbon Maple Pecan Pie.
Frequently Asked Questions
Leftover balsamic-mascarpone pasta is best reheated on a stove top over medium-low heat, covered. Heat until warmed back through, stirring occasionally.
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📖 Recipe
Balsamic Mascarpone Pasta
Equipment
- Skillets or large pans
Ingredients
- 1 Chicken Breast cubed
- 1.5 oz Prosciutto chopped (about 3 slices)
- ¼ cup Pecans halved
- ¼ cup Balsamic Vinegar preferably 45% grape must
- ½ cup Red Onion diced
- 2 Roma Tomatoes diced
- ½ Apple- preferably Granny Smith large dice
- 8 oz Mascarpone Cheese
- 8 oz Farfalle Pasta bowtie pasta
- 3 Tablespoons Olive Oil divided
- Salt and Pepper to taste
Instructions
- Bring a pot of water to boil, then cook the Farfalle to al dente following the package instructions (typically 10-12 minutes).
- While the pasta is cooking, heat 1 tablespoon of oil over medium heat in a large cast iron or saute pan and saute the onion until just beginning to soften, then add the pecans, and prosciutto.
- Cook for about 2 more minutes then turn off the burner and stir in the diced apple, so the apple caramelizes a little in the warm pan but does not become mushy.
- In a separate bowl mix the balsamic vinegar and Mascarpone cheese until smooth. At first it will seem as though they will not mix well, especially if the cheese is very cold, but after a couple minutes it will break and combine easily.
- In a separate pan warm 1 tablespoon of oil and saute the chicken over medium heat until lightly browned and cooked through, about 5 minutes.
- When the noodles are done cooking, drain the water and toss with a couple teaspoons of olive oil to keep them from sticking.
- Return the pan with the onion, apple, and prosciutto to low heat and stir in the cheese mixture, until melted and smooth. Mix in the chicken, followed by tomato, and finally the pasta.
- Serve warm
Pete
Really unique flavors. I enjoyed it.
J.L.
Wasn't sure what to think with the sweetness from the mascarpone cheese, but the flavors blended well. It makes a lot so I would probably do a half batch since it is just the wife and I.