Pasta di Pollo

Taken from canarygirl

Ingredients:

2-3 tablespoons butter
1 red onion, minced
1/2 pound (200 grams) bacon, in small pieces
2-3 cloves garlic, minced
1 bunch green onions, chopped
3-4 chicken breasts, pan seared and sliced
2 pounds (1 kilo) farfalle (bowtie) pasta or other smaller pasta
1 cup cream

for sauce:

3 cups cream
1 chicken boullion cube
1 cup grated parmigiano-reggiano, asiago or grana padano cheese
cornstarch slurry to thicken

Preparation:

First make the cream sauce.
Heat cream to just below boiling, then add boullion and cheese and whisk through.
Heat cream to just below boiling again, and add cornstarch slurry to thicken, whisking constantly.
Reserve.
Melt butter in a deep sautee pan.
Sautee garlic first, just until golden, then add onions and sautee until transluscent.
Add bacon and cook through until it is nice and brown.
Add 1 cup cream and stir through.
Add chicken and green onions and stir through.
While you are doing these steps, cook the pasta according to package directions.
Drain pasta and return to pot.
Pour sauce over pasta and stir through.
Serve pasta garnished with chopped parsley