Romano’s Macaroni Grill Pasta Di Pollo Al Sugo Bianco: A Chef’s Embrace

There are certain dishes that transport you back in time, to specific meals, to cherished company, and to the warm embrace of a restaurant that felt like home. For me, Romano’s Macaroni Grill’s Pasta Di Pollo Al Sugo Bianco is one of those dishes. I remember the first time I tasted it – it was a chilly autumn evening, and the creamy, comforting aroma wafted from the kitchen, promising pure indulgence. The tender chicken, the perfectly cooked pasta, all coated in that luscious, cheesy sauce, was an instant classic. It’s a dish that has inspired countless home cooks, and today, I’m thrilled to share how you can recreate that magic in your own kitchen, with all the authentic details that make it so special.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4-5
• Yield: 1 large pasta dish
• Dietary Type: Contains Dairy, Gluten, Meat

Ingredients

This recipe yields a generous portion, perfect for sharing or for delightful leftovers. Here’s what you’ll need to gather:

For the Asiago Cream Sauce:

• 8 cups heavy cream (whipping cream)
• 1/8 teaspoon chicken base (a concentrated paste that adds a depth of savory flavor)
• 1 1/4 cups Asiago cheese, finely grated
• 1 tablespoon cornstarch
• 2 ounces water, cold

For the Pasta Dish:

• 1/4 cup butter
• 1/2 cup red onion, finely diced
• 1/2 cup pancetta, chopped (if unavailable, good quality bacon can be a substitute, though pancetta offers a more delicate flavor)
• 1 tablespoon garlic, finely chopped
• 3/4 cup green onion, tops only, thinly sliced (reserve some for garnish)
• 3/4 lb chicken, grilled and sliced into bite-sized pieces (rotisserie chicken is a convenient option if you’re short on time)
• 2 lbs farfalle pasta, cooked according to package directions until al dente
• 1 tablespoon fresh parsley, chopped (for garnish)

Equipment Needed

While this dish doesn’t require specialized equipment, a few key tools will ensure success:

• A large, heavy-bottomed saucepan or Dutch oven for making the sauce.
• A large skillet for sautéing the aromatics and pancetta.
• A whisk for smooth sauce incorporation.
• A large pot for cooking the pasta.
• A measuring cup and spoons.
• A sharp knife and cutting board.

Instructions

The beauty of this dish lies in its layered approach to flavor. We’ll start by building a foundation for our rich sauce, then bring everything together for a truly satisfying meal.

To Make the Asiago Cream Sauce:

1. Begin by gently heating 4 cups of the heavy cream in a large, heavy-bottomed saucepan or Dutch oven over medium heat. You want the cream to become very hot, reaching a state where it’s just bubbly around the edges, but not reaching a rolling boil. This gentle heating prevents scorching and ensures a smooth consistency.
2. Once the cream is hot, whisk in the chicken base until it’s completely dissolved. This little addition provides a wonderful depth of savory flavor that complements the creaminess.
3. Next, add the grated Asiago cheese to the hot cream. Stir constantly with a wire whip, ensuring the cheese melts smoothly into the cream without clumping. Continue stirring until the mixture is smooth and velvety.
4. Bring the temperature of the cheese-cream mixture back to just bubbly. This is important for activating the cornstarch in the next step.
5. In a small bowl, dissolve the cornstarch in the 2 ounces of cold water. Whisk until there are no lumps. This is called a slurry, and it will act as our thickening agent.
6. Slowly whisk the cornstarch slurry into the simmering sauce. Continue to simmer gently, stirring frequently, for about 2 to 3 minutes, or until the sauce has thickened enough to coat the back of a spoon. This cooking time is crucial to ensure the starchy taste of the cornstarch is eliminated.
7. Once thickened, transfer the Asiago cream sauce to a container. Cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the sauce to prevent a skin from forming. Refrigerate until needed. This step allows the flavors to meld and the sauce to chill, making it easier to incorporate later.

To Make the Pasta Dish:

1. While the sauce is chilling, begin preparing the base of your pasta dish. In a large skillet, melt the butter over medium heat.
2. Once the butter is shimmering, add the diced red onion. Sauté for a few seconds, just until it begins to soften and become translucent. You’re not looking for browning here, just a gentle softening to release its sweet aromatics.
3. Next, add the chopped pancetta to the skillet. Cook until it’s nicely rendered and slightly crispy, about 5-7 minutes. The rendered fat from the pancetta will add incredible flavor to the dish.
4. Stir in the chopped garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as this can turn its flavor bitter.
5. Now, add the sliced grilled chicken and the sliced green onion tops to the skillet. Stir to combine with the pancetta and onion mixture.
6. Add the cooked farfalle pasta to the skillet. Toss everything together to distribute the ingredients evenly.
7. Here comes the magic: Deglaze the pan with the remaining 4 cups of heavy cream. This means pouring in the cream and scraping up any browned bits from the bottom of the skillet. These bits are packed with flavor!
8. Once the cream is added, pour in the reserved chilled Asiago cream sauce.
9. Heat the entire mixture thoroughly, stirring gently until everything is hot and well combined. You want the sauce to coat the pasta and chicken beautifully.
10. Once heated through, garnish generously with fresh chopped parsley.

Expert Tips & Tricks

• Pasta Perfection: For the best texture, cook your farfalle pasta just shy of al dente. It will finish cooking in the sauce, ensuring it doesn’t become mushy.
• Sauce Consistency: If your Asiago cream sauce seems too thick after chilling, you can thin it slightly with a splash of milk or a bit more cream when reheating. If it’s too thin, gently simmer it uncovered for a few minutes to allow some of the liquid to evaporate, or create a small cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and whisk it in, simmering for another minute until thickened.
• Pancetta Power: If you can’t find pancetta, use thick-cut, good-quality bacon. Dice it small and cook it until crispy, then drain off most of the rendered fat before sautéing the onions.
• Make-Ahead Magic: The Asiago cream sauce can be made a day or two in advance and stored in the refrigerator. This significantly cuts down on prep time when you’re ready to assemble the dish.
• Grilling the Chicken: Grilling the chicken adds a lovely smoky flavor. If you don’t have a grill, pan-searing chicken breasts or thighs until cooked through and then slicing them is a great alternative.

Serving & Storage Suggestions

Serve this Pasta Di Pollo Al Sugo Bianco immediately after it’s heated through, while the sauce is glossy and the pasta is warm. A sprinkle of extra grated Asiago cheese and a touch more fresh parsley on top makes for a beautiful presentation. This dish is best enjoyed fresh.

If you have leftovers, allow the pasta to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 2-3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if it has thickened too much. You can also reheat it in the microwave, stirring halfway through for even heating. Avoid freezing this dish, as the creamy sauce can separate upon thawing.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	1250 kcal	62%
Total Fat	85 g	109%
Saturated Fat	50 g	250%
Cholesterol	350 mg	117%
Sodium	950 mg	41%
Total Carbohydrate	70 g	25%
Dietary Fiber	4 g	14%
Total Sugars	10 g	20%
Protein	55 g	110%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Delight: Omit the pancetta and chicken. Sauté your favorite mushrooms (like cremini or shiitake) in the butter until golden brown, and add them along with the onions and garlic. Consider adding some blanched broccoli florets or asparagus for extra color and nutrients.
• Gluten-Free: Use your favorite gluten-free farfalle pasta. Ensure your chicken base is also gluten-free.
• Lighter Option: While it changes the character of the dish, you could experiment with a blend of heavy cream and half-and-half for a slightly lighter sauce, though the classic richness will be diminished.
• Herbaceous Twist: Add a pinch of dried thyme or a teaspoon of fresh rosemary along with the garlic for an extra layer of herbal complexity.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of pasta?
A: Absolutely! While farfalle (bow-tie pasta) is traditional and holds the sauce beautifully, penne, rigatoni, or even fettuccine would also work well.

Q: My Asiago cheese is clumping. What went wrong?
A: Ensure your cream is hot but not boiling when adding the cheese, and whisk continuously until fully incorporated. Grating the cheese finely also helps it melt more smoothly.

Q: Is it essential to use chicken base?
A: Chicken base adds a concentrated savory depth that is characteristic of this dish. If you cannot find it, you could use a very small amount of finely minced chicken or turkey, or a high-quality chicken bouillon cube dissolved in a tablespoon of hot water.

Q: How can I make this dish spicier?
A: For a touch of heat, add a pinch of red pepper flakes along with the garlic when sautéing.

Q: Can I substitute the Asiago cheese?
A: While Asiago provides a distinct nutty and slightly sharp flavor, a blend of Parmesan and a milder hard cheese like Grana Padano could offer a similar profile.

Final Thoughts

There’s a profound satisfaction in recreating a beloved restaurant dish at home, and Romano’s Macaroni Grill’s Pasta Di Pollo Al Sugo Bianco is a testament to that. It’s a dish that speaks of comfort, of convivial meals, and of culinary tradition. Don’t hesitate to make this your own – adjust the seasoning to your preference, add your favorite vegetables, and most importantly, enjoy the process. Gather your loved ones, share a generous portion of this creamy, chicken-laden pasta, and savor the moment. I find it pairs wonderfully with a crisp, dry white wine like a Pinot Grigio, or a light-bodied red. Let me know how yours turns out!