Bowtie Chicken Pasta with Fontina Cream Sauce

There's a restaurant here in Kansas City called Paulo and Bill's that has an outstanding Bowtie Chicken Pasta! The Paulo and Bill's menu said they used Fontina cheese so I wanted to create a copycat recipe for my family (plus it gave me an opportunity to try a new kind of cheese)! I got surprisingly close for my first copycat attempt! I will only change one thing the next time I make it... I made the mistake of adding the chicken to the cheese sauce before the noodles and the cheese fused all the chicken together into a giant chicken-cheese lump that wouldn't incorporate into the noodles. I thought the pasta was fantastic but Justin, Andrew, and my father all sprinkled seasonings (Cajun and red pepper) on their pasta... I don't think they like Alfredo type pasta as much as I do! We had our favorite Chocolate Torte for dessert, it was a wonderful evening!

Ingredients
Bowtie Noodles, cooked and drained
2 cups shredded chicken
1 cup sauteed mushrooms
1/2 pound Fontina cheese, grated
1/2 cup heavy cream
5 1/2 tablespoons butter
1/4 cup Parmesan cheese, grated
1 clove garlic, minced

Directions
Place the Fontina cheese, cream, butter, garlic, and Parmesan a sauce pan. Heat on medium, stirring occasionally, until the cheeses have melted and the sauce is smooth and hot. Stir in the cooked Bowtie noodles, when they're covered with the cheese sauce stir in the shredded chicken and mushrooms.

I found the Fontina cheese at my local groccery store but it was $6 for a 1/2 pound. I will definitely but it at Sam's Wholesale Club in the future! Justin described the cheese as a buttery mozzarella.This is my dad's pasta that he spiced up... just like Emeril, BAM!