Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***ASIAGO SAUCE***
   4      cups          heavy whipping cream
     1/8  teaspoon      chicken paste -- or dried chicken
                        base
   1 1/4  cups          asiago cheese
   1      tablespoon    cornstarch
   2      ounces        water
                        ***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 breast
   2      pounds        farfalle -- (bow-tie pasta),
                        -- cooked
   8      ounces        heavy whipping cream
   1      tablespoon    chopped parsley

Preparation:

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 whip 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. To make the pasta dish: 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.