I really like Asiago Cheese. It’s stronger than most cheeses, so you can also use half Asiago & half grated Parmesan. This is also really good with grated Colby Jack & Parmesan if you want a milder taste. YUM!


4 cups heavy cream
1/8 teaspoon chicken base
 1/2 of a bouillon cube
1 1/4 cups asiago cheese
*You can also use part asiago & part grated Parmesan
*Not the green can – the real stuff
*Or you can use part Romano & part Parmesan
 1 tablespoon cornstarch
2 ounces water
1/4 cup butter
1/2 cup red onion, diced
*the onion adds flavor, use slices that you can remove instead of dicing
1/2 cup prosciutto, chopped or crispy bacon
1 tablespoon garlic, chopped
3/4 lb chicken breasts, grilled or baked and sliced
2 lbs farfalle pasta, cooked
 8 ounces heavy cream (whipping cream)
 1 tablespoon parsley, chopped


1 To Make the Sauce: Heat cream to very hot and just bubbly (but not a boil).

2  Add chicken base and cheese.

3 Stir constantly with a wire whip and bring temperature back to just bubbly.

4 Dissolve cornstarch in the cold water and with a whisk, slowly add to sauce.

5 Bring to a slow simmer, stirring constantly

6 Transfer sauce to a container, cover and refrigerate until needed.

7 To Make the Pasta Dish: Saute red onion in butter for a few seconds then add prosciutto or bacon and garlic.

8 Add chicken, and cooked & drained pasta.

9 Add & Deglaze the pan with the cream. Stirring constantly on low simmer

10 Add asiago cream sauce.

11 Heat thoroughly.

12 Garnish with parsley and serve.