MacAroni Grill's Pasta Di Polla Al Sugo Bianco

This is a home cook’s take on Macaroni Grill’s Pasta di Pollo al Sugo Bianco, the chain’s cream-forward white sauce pasta with grilled chicken and pancetta. The sauce leans on Asiago rather than the usual Parmesan, which gives it a sharper, more savory backbone than a standard alfredo.

Make the sauce first and cool it. Bringing cream to just below a boil, whisking in cheese and a hit of chicken base, and thickening with a cornstarch slurry gives you a stable base that won’t break when reheated. Refrigerated, the sauce tightens up and reheats smoothly when you toss it with the pasta at the end.

The pasta dish itself comes together fast. Red onion and pancetta bloom in butter, garlic goes in, then chicken, scallions, and cooked pasta. A splash of fresh cream deglazes the pan, then the Asiago sauce coats everything for service.

Chef Tips

• Don’t let the cream sauce actually boil when adding cheese. Rolling boils break cream and turn Asiago grainy.
• Grill the chicken ahead of time with a simple salt and pepper rub. Overseasoned chicken fights the sauce.
• Use a wide pan so the pasta can absorb sauce instead of swimming in it. Crowded pans steam rather than glaze.
• Garnish with cracked black pepper along with the parsley for a restaurant-style finish.

Variations

• Swap pancetta for thick-cut bacon if that’s what you have; expect a smokier, less salty result.
• Add baby spinach or arugula at the end for color and a slightly peppery contrast.
• Use grilled shrimp in place of chicken for a seafood-forward version of the same sauce.