Recipe: Chicken and Bowtie Pasta with Asiago Cream Sauce (Not Carino's)

I know its not THE recipe, but maybe you could work with this recipe as a start.
Halyna

CHICKEN WITH BOWTIES AND ASIAGO CREAM SAUCE
Board: Daily Recipe Swap at Recipelink.com
Gina, Fla - 2-19-2000

FOR THE ASIAGO CREAM SAUCE:
4 cups heavy whipping cream
1/8 tsp. paste or dried chicken base
1 1/4 cups Asiago cheese
1 Tbsp. cornstarch
2 oz water
FOR THE PASTA:
1/2 stick butter
1/2 cup red onions, diced
1/2 cup pancetta (Italian smoked bacon), drained and chopped
1 Tbsp. garlic, chopped
3/4 cup green onion, tops only
3/4 lb sliced grilled chicken
2 lb. farfalle (bow-tie pasta), cooked
8 oz. heavy whipping cream
1 Tbsp. chopped parsley

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.

PASTA DIRECTIONS:
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.