Creamy Bowtie Pasta Bake with Chicken, Mushrooms, Artichokes, and Lemon Asiago Sauce

A skillet pasta bake solves weeknight dinner without fuss. This one brings together tender bowtie pasta, seared chicken, sautéed mushrooms, and marinated artichokes in a bright lemon cream sauce. It finishes under the broiler with a blanket of shredded Asiago that turns golden and crisp at the edges. The payoff is real comfort with clean flavors and a relaxed workflow you can count on.

The rhythm is simple. Boil pasta. Brown chicken. Build the sauce in the same pan. Fold everything together, top with cheese, and bake until bubbling. The lemon keeps the cream from feeling heavy, the artichokes add a briny lift, and the mushrooms bring depth. If you keep pantry artichokes and a wedge of firm Italian cheese around, this becomes an easy standard.

Below you will find a step-by-step recipe with clear measurements in US and Metric. After the recipe, you will get practical guidance on ingredient swaps, make-ahead steps, storage, reheating, and troubleshooting so the bake lands well every time.

Why this pasta bake works for home cooks

Short prep time meets reliable technique. The chicken is cut small so it cooks quickly and stays juicy. The mushrooms are browned to concentrate flavor. Lemon zest and juice sharpen the cream without curdling because the dairy is simmered gently and finished off the heat before the citrus goes in. Asiago melts and browns well, so the top turns crisp while the center stays saucy.

Recipe: Bowtie Pasta with Chicken, Mushrooms, and Artichokes in Lemon Cream, Baked with Asiago

Yield

Serves 6 as a main course

Time

Prep: 20 minutes
Cook: 35 minutes
Bake: 10 minutes
Total: about 1 hour 5 minutes

Required Equipment

Large pot for boiling pasta
12 inch oven-safe skillet or braiser, at least 3 quarts
Colander
Chef’s knife and cutting board
Fine rasp grater or zester
Measuring cups and spoons
Wooden spoon or silicone spatula
Microplane or box grater for cheese
Instant read thermometer, optional
Oven mitts

Ingredients

Pasta and Chicken

Bowtie pasta, 12 ounces (340 g)
Boneless skinless chicken breasts or thighs, 1.25 pounds (570 g), cut in 1 inch pieces
Kosher salt, 1.75 teaspoons total, divided (about 10 g)
Black pepper, 1 teaspoon (2 g)
Olive oil, 1 tablespoon (15 ml)

Vegetables and Aromatics

Unsalted butter, 3 tablespoons (42 g)
Cremini or white mushrooms, sliced, 10 ounces (285 g)
Garlic, minced, 4 cloves (12 g)
Shallot, finely chopped, 1 large (80 g) or use 1 small yellow onion
Crushed red pepper flakes, ¼ teaspoon (optional)

Sauce

Dry white wine, ½ cup (120 ml), optional, or use extra stock
Low sodium chicken stock, 1.5 cups (360 ml)
Heavy cream, 1 cup (240 ml)
Lemon zest, from 2 lemons (about 2 teaspoons, 4 g)
Fresh lemon juice, ¼ cup (60 ml)
Grated hard Italian cheese for body, ½ cup (45 g) Parmesan or Pecorino
All purpose flour, 1 tablespoon (8 g) to stabilize the sauce
Marinated artichoke hearts, drained and quartered, 12 ounces jar weight (340 g)
Baby spinach, roughly chopped, 4 cups loosely packed (120 g)
Fresh parsley, chopped, ¼ cup (10 g)

Topping

Shredded Asiago, 1.5 cups (150 g)
Extra lemon wedges for serving

Ingredient Notes and Sourcing

Bowtie pasta holds pockets of sauce between the folds. If you substitute penne or rotini, choose similar weight and keep the boil time shy of al dente so the pasta finishes in the oven without turning soft.

Chicken thighs stay tender even with high heat and reheating. Breast works too if you avoid overcooking and keep the pieces uniform.

Marinated artichokes add balanced acid and herbs. Rinse them briefly if the marinade is strong, then pat dry before adding to the pan so the sauce does not thin. Canned artichokes in water also work. Drain well and season a touch more with salt and a drizzle of olive oil.

Asiago is firm and nutty with good melt and browning. If you swap, use a similar style like fontina for melt and a little Parmesan for flavor.

Step-by-Step Preparation

1. Heat the oven

Set a rack in the center. Heat the oven to 425°F (220°C). If your skillet is not oven safe, plan to transfer the mixed pasta to a 9 by 13 inch baking dish after the sauce is finished.

2. Boil the pasta

Bring a large pot of well salted water to a rolling boil. Add bowties and cook 2 minutes less than package time for al dente. For most brands, that means 8 to 9 minutes. Reserve 1 cup (240 ml) of starchy pasta water. Drain.

Toss the drained pasta with a teaspoon of olive oil if it will sit more than a minute to prevent sticking.

3. Season and brown the chicken

Pat the chicken dry. Toss with ¾ teaspoon salt and the black pepper. Heat 1 tablespoon olive oil in a 12 inch oven safe skillet over medium high until shimmering. Add the chicken in a single layer. Cook without moving until the first side browns, about 3 minutes. Flip and cook another 2 to 3 minutes. The chicken does not need to be fully cooked through at this stage. Transfer to a bowl and keep the skillet on the heat.

4. Sauté mushrooms and aromatics

Lower heat to medium. Add 3 tablespoons butter. When foaming, add mushrooms and a pinch of salt. Cook, stirring occasionally, until mushrooms release liquid and turn browned at the edges, 6 to 8 minutes. Add shallot and garlic. Cook 1 to 2 minutes until fragrant. Add red pepper flakes if using.

5. Deglaze and build the sauce base

Sprinkle 1 tablespoon flour over the vegetables. Stir for 30 seconds to coat. Pour in the wine, if using. Scrape up browned bits. Let it simmer 60 seconds to reduce. Add chicken stock and bring to a steady simmer. Cook 2 to 3 minutes until slightly thickened.

Stir in the cream and ½ teaspoon salt. Simmer gently for 3 to 4 minutes. Do not boil hard. Pull the pan off heat and stir in lemon zest, lemon juice, and ½ cup grated Parmesan or Pecorino. The sauce should taste bright and lightly salty. Adjust with a splash of pasta water if it seems too thick, or a pinch of salt if needed.

6. Assemble the pasta

Return the chicken and any juices to the skillet. Fold in the chopped spinach and artichoke quarters. Stir until the spinach wilts. Add the drained bowtie pasta and parsley. Toss to coat so every piece is glossed with sauce. The mixture should be saucy, not dry. Add reserved pasta water a few tablespoons at a time to loosen if needed.

If using a separate baking dish, transfer the mixture now and spread in an even layer.

7. Top and bake

Scatter shredded Asiago over the top. Bake at 425°F (220°C) for 8 to 10 minutes until bubbling at the edges. Switch to broil for 1 to 2 minutes to brown the cheese lightly. Watch closely.

Let the pasta rest 5 minutes so the sauce settles. Serve with lemon wedges.

Nutrition Information per Serving (approximate, 1 of 6)

Calories: 610
Protein: 36 g
Carbohydrates: 54 g
Total fat: 26 g
Saturated fat: 14 g
Fiber: 4 g
Sugars: 5 g
Sodium: 860 mg

Values will vary based on brands, cheese age, and salt levels. The estimates assume chicken thighs, heavy cream, and the amounts listed.

Practical Guidance for Consistent Results

Salt and acidity

This dish depends on balance. The lemon brightens a rich base, and Asiago adds salt. Taste the sauce before adding the pasta and artichokes. If it tastes dull, it likely needs a pinch of salt. If it tastes heavy, add a squeeze of lemon. Always add lemon off the heat to keep the cream smooth.

Pasta doneness

Undercook the pasta by about 2 minutes before baking. The residual heat and oven time will finish it. If you cook pasta fully at the pot stage, it can turn soft in the oven.

Mushrooms that actually brown

Crowding the pan traps steam and keeps mushrooms pale. Give them room or cook in two quick batches. Wait to salt until you see the first color, then keep the heat at medium to medium high so the edges caramelize without burning.

Cream that stays silky

Keep the simmer gentle. Stir often after adding cream. Take the pan off heat before stirring in lemon and grated cheese. This order of operations keeps the sauce stable and prevents separation.

Cheese behavior

Freshly shredded Asiago melts more evenly than bagged. If you want a little stretch, fold ½ cup shredded mozzarella into the pasta and still finish with Asiago on top for browning.

Make-Ahead, Storage, and Reheating

Make-ahead options

Up to 24 hours in advance, you can cook the chicken and vegetables and build the sauce through Step 5. Cool, cover, and refrigerate. Boil and assemble with pasta right before baking. If making fully ahead, undercook the pasta by an extra minute, assemble, cool, and cover. Refrigerate up to 24 hours. Bake covered at 375°F (190°C) for 20 minutes, then uncover and sprinkle the Asiago and bake 10 minutes more. Broil briefly to brown.

Leftovers

Cool leftovers within 2 hours. Store in a shallow airtight container up to 3 days. The sauce will thicken as it sits.

Reheating

Reheat individual portions in a skillet over medium low with a splash of water or milk to loosen, stirring until steamy. Or cover and microwave at 50 percent power in 1 minute bursts, stirring between cycles. Add a squeeze of lemon at the end to refresh flavor.

Freezing

Cream sauces can change texture when frozen. If you need to freeze, do it before baking. Cool the assembled pasta without cheese, transfer to a freezer safe dish, and wrap well. Freeze up to 1 month. Thaw in the refrigerator overnight. Top with cheese and bake at 375°F (190°C) until hot throughout, then broil to brown.

Variations and Substitutions

Protein swaps

Use shredded rotisserie style chicken, leftover roast turkey, or cooked Italian chicken sausage. For a seafood version, fold in poached shrimp at the very end and skip the bake or keep the oven time short to avoid overcooking.

Vegetable twists

Artichokes pair well with asparagus tips, peas, or chopped roasted red peppers. Add thawed peas in Step 6 with the spinach. In spring, blanch 1 cup asparagus pieces for 2 minutes, then add to the skillet with the pasta. For deeper earthiness, use a mix of cremini and shiitake.

Different pastas

Short shapes like farfalle, penne, rigatoni, or cavatappi work well. Use 12 to 16 ounces depending on shape density. Keep the undercook rule to avoid softness.

Lighter touch

Swap half-and-half for cream and add 1 extra teaspoon flour to help the sauce hold. The texture will be slightly thinner. Keep the simmer gentle.

Gluten-free path

Use your favorite gluten-free bowties or penne. Cook 1 to 2 minutes less than package time since many gluten-free pastas soften quickly. Thicken the sauce with 1 tablespoon cornstarch mixed with 2 tablespoons cold stock instead of flour.

Different cheeses

Asiago gives nutty depth. If you cannot find it, blend equal parts Parmesan and fontina for a similar effect. Avoid pre-sliced sandwich cheeses that oil off under high heat.

Buying and Prep Tips

Choose firm mushrooms with dry caps and gills that are not soggy. Brush off dirt with a dry towel rather than rinsing under water, which can lead to steaming and slow browning.

For artichokes, jars labeled quartered save time. If using whole hearts, cut into bite-size wedges so they distribute evenly in the pasta.

Pick lemons with thin, bright skin. Zest first, then juice. The zest carries aromatic oils that lift the whole dish.

Cut chicken pieces to similar size so they cook evenly. Pat dry before seasoning to promote browning.

Cooking Timeline You Can Follow

Minute 0: Oven preheats. Pot of water goes on the stove.
Minute 5: Chicken is cut and seasoned.
Minute 8: Oil heats. Chicken browns 5 to 6 minutes total. Pull to a bowl.
Minute 12: Butter and mushrooms go in. Meanwhile, pasta drops in boiling water.
Minute 18: Shallot and garlic join mushrooms. Flour sprinkles in. Deglaze with wine.
Minute 20: Add stock. Simmer to thicken.
Minute 23: Add cream. Simmer gently.
Minute 26: Off heat, stir in zest, juice, and grated cheese.
Minute 28: Fold in chicken, artichokes, spinach, and parsley.
Minute 30: Add drained pasta and toss. Adjust with pasta water.
Minute 32: Top with Asiago and bake.
Minute 42: Broil briefly to brown.
Minute 45: Rest 5 minutes. Serve.

Troubleshooting

Sauce looks thin before baking
Simmer an extra minute to reduce, or stir in 1 to 2 tablespoons grated Parmesan. Once the pasta goes in, starch will also thicken the sauce.

Sauce looks broken or grainy
Turn off heat, whisk in 2 tablespoons cold cream. Add lemon only off heat. Avoid boiling after adding lemon.

Pasta turned soft
Undercook it more next time by 2 to 3 minutes and reduce the covered bake time if you made it ahead.

Top did not brown
Use the broiler for 1 to 2 minutes, keeping the pan 6 inches from the element. Rotate once for even color.

Too tangy
Add a splash of cream and a pinch of sugar to round the edge, then stir in more grated cheese.

Not bright enough
Add a squeeze of lemon at the table and a pinch of flaky salt on portions. A little fresh parsley on top also helps.

Serving Ideas

Serve the pasta with a simple green salad dressed with olive oil and lemon, and sliced tomatoes with a pinch of salt. Lemon wedges on the side reinforce the citrus. If you want a little crunch, scatter toasted breadcrumbs over the cheese just before broiling.

Clean-Up Notes

Use one large skillet and one pot. While the pasta water heats, set up a landing zone for browned chicken and a small bowl for zest and juice. Wipe the grater and zest tool right away so the lemon oils do not stick. A silicone spatula will keep the creamy sauce from clinging to the pan as it cools.

Cost and Pantry Planning

This bake uses accessible pantry items. The most expensive items are the chicken and the cheese. Buying Asiago as a wedge and shredding it yourself cuts cost and improves melt. Jars of artichokes stored in the pantry make this dish possible year round. If wine is not in your plans, stock handles the deglaze.

Leftover Stretchers

Warm leftover pasta with a splash of stock and fold in peas or sautéed kale. Crack an egg into a hot well in the skillet and cover for a minute for a quick lunch. For a soup-style makeover, thin a portion with hot stock, add more lemon, and finish with fresh parsley.

Final Notes for Reliable Success

Keep heat moderate when cream is in the pan. Taste and adjust salt and lemon before you add the pasta. Keep the pasta slightly firm before the oven time. Use enough sauce so the mixture is loose going into the baking dish. Let rest after baking so the sauce thickens to a spoonable, glossy texture. These small habits make the dish consistent and repeatable on busy nights and also nice enough for guests.

Enjoy the ease of a single-pan pasta that is bright, rich, and balanced. The lemon cream lifts the mushrooms and artichokes, the chicken gives it substance, and the Asiago crust makes the top irresistible. This is the kind of bake that slides into the weekly rotation and stays there.