Macaroni Grill Pasta Di Pollo

Pasta:
1/2 stick butter
1/2 cup red onions, diced
1/2 cup pancetta, drained and chopped
1 tablespoon garlic, chopped
3/4 cup green onion, tops only
3/4 pound sliced grilled chicken
2 pounds farfalle (bow-tie pasta), cooked
8 ounces heavy whipping cream
1 tablespoon chopped parsley

Asiago Sauce:
4 cups heavy whipping cream
1/8 teaspoon paste or dried chicken base
1 1/4 cups asiago cheese
1 tablespoon cornstarch
2 ounces water

To make the sauce, heat cream to very hot and just bubbly (but not
a boil). Add chicken base and cheese. Stir constantly with a wire
whisk and bring temperature back to just bubbly. Dissolve cornstarch
in the cold water and add to sauce. Bring to a slow simmer to cook
out starch. Transfer sauce to a container, cover and refrigerate
until needed.

Saute red onion in butter for a few seconds then add pancetta and
garlic. Add chicken, green onions and pasta. Deglaze the pan with
the cream. Add asiago cream sauce. Heat thoroughly. Garnish with
parsley and serve.