This creamy Balsamic Mascarpone Bowtie Chicken Pasta hits on all notes: Creamy, salty, sweet, and crunchy. Tender chicken, crunchy pecans, and a tangy balsamic mascarpone sauce over bowtie pasta make for a complete dish.
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.