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MacAroni Grill's Pasta Di Polla Al Sugo Bianco

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Submitted by ebkeyesb

Copycat Macaroni Grill pasta with grilled chicken, pancetta, red onion, and scallions tossed in a silky Asiago cream sauce. Restaurant-style white sauce pasta you can make at home.

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

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.

Ingredients

Asiago sauce
4 946
CUPS ML HEAVY WHIPPING CREAM
(heavy whipping cream)
0.6
1 ¼ 296
CUPS ML ASIAGO CHEESE *
1 15
TABLESPOON ML CORNSTARCH
2 2
OUNCES OUNCES WATER *
For the pasta
½ 56.5
STICK G BUTTER
½ 118
CUP ML RED ONIONS
diced
½ 118
CUP ML PANCETTUM
chopped *
1 15
TABLESPOON ML GARLIC
chopped
¾ 177
¾ 0.8
POUND POUND CHICKEN
grilled and *
2 2
POUNDS POUNDS MATZAH FARFEL
cooked *
8 8
OUNCES OUNCES HEAVY WHIPPING CREAM
(heavy whipping cream) *
1 15
TABLESPOON ML PARSLEY LEAVES
chopped

Directions

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 whip 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. To Make the Pasta Dish: Sauté 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. Makes four servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 544 93% from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 35g 175%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 134mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 47% Vitamin C 13%
Calcium 11% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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