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1
In a large saucepan over medium heat, heat the heavy cream and half of the butter until just bubbling around the edges of the pot.
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2
Watch carefully to ensure that it doesnt boil.
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3
Stir in the Asiago cheese and whisk until melted.
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4
Simmer, gently, until sauce thickens, stirring constantly.
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5
You may need to add a slurry of of cornstarch dissolved in water to thicken.
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6
Set aside or cover and refrigerate for later use.
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7
Bring a large pot of salted water to a boil.
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8
Add pasta and cook for 8 to 10 minutes or according to your package instructions; drain and set aside.
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9
Place bacon in a large, deep skillet and cook over medium high heat until crispy and well done.
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10
Remove bacon from a pan to a paper towel.
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11
Melt the remaining half of the butter in a large saucepan over medium heat.
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12
Then add the red onions and saute until soft and translucent.
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13
To make this more like the original dish at the restaurant, you can add the mushrooms and saute them with the onions.
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14
I left them out of the recipe because so many folks dont like them (I cant imagine that)!
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15
Then stir in the garlic and cooked bacon.
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16
Cook for about 2 minutes then stir in the cooked chicken.
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17
Pour cheese sauce over the chicken mixture and heat through.
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18
Toss in the cooked and drained pasta, making sure to coat evenly.
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19
Serve with the diced tomatoes, green onion and additional Parmesan cheese sprinkled on top.
