Experience a culinary delight with Macaroni Grill Sugo Bianco. Indulge in a medley of flavors as tender farfalle, crispy pancetta, sautéed onions, grilled chicken, and asiago cream sauce unite in harmony. You’ll want to make Farfalle al Sugo Bianco for a delicious Italian pasta dinner often.
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What Makes Romano’s Macaroni Grill Sugo Bianco So Good?
In the world of pasta, there’s nothing more indulgent than cream sauce, especially when you add cheese to it. The recipe for Sugo Bianco at Romano’s Macaroni Grill contains plenty of Asiago cheese, providing a nuttiness that plays beautifully off the freshness of the red and green onions.
Adding the grilled chicken makes this dish a filling main course that you and your family will love.
Why You Should Try This Recipe
There are so many other great Romano’s Macaroni Grill recipes that eventually the restaurant took Farfalle al Sugo Bianco off its menu. But if you are among the disappointed customers and still wish you could taste the pasta just once more, here’s your chance!
You can now relive your memories or discover a new delicious and quick pasta dish when you cook this tasty recipe at home!
Romano’s Macaroni Grill Farfalle al Sugo Bianco Ingredients
For the Asiago Cream Sauce, you’ll need:
- Cornstarch
- Cold water
- Heavy whipping cream
- Chicken bouillon
- Asiago cheese, grated
You need to use heavy whipping cream for the best flavor, but you can make this dish with whole milk, although you may need to add more cornstarch slurry.
Use a good quality chicken bouillon paste, like Better Than Bouillon Organic Roasted Chicken Base.
Grate Asiago cheese fresh for the best taste. If you can’t find Asiago cheese separately, you can use a blend of Italian cheese that includes it.
To complete the dish, you’ll need:
- Farfalle
- Red onion
- Pancetta
- Garlic
- Parsley
- Grilled chicken, skinless and boneless
- Green onion
- Butter
- Heavy whipping cream
- Asiago Cream Sauce
Use any short pasta for this recipe if you don’t have farfalle.
Thick-cut bacon is a decent substitute for pancetta.
A simple grilled chicken breast recipe with salt and pepper works best here.
How to Make Sugo Bianco Like Romano’s Macaroni Grill
To prepare the Asiago Cream Sauce:
- In a small bowl, dissolve the cornstarch in the water to make a slurry and place the bowl to the side.
- Pour the cream into a medium saucepan and place it over medium heat.
- While whisking, warm the cream just until bubbles start to break on the surface.
- Add the chicken bouillon paste and the Asiago cheese. Continue to whisk until there are tiny bubbles. Adjust the heat to prevent the cream from boiling.
- Whisk in the cornstarch slurry to the cream. Whisk and heat until the cream thickens.
- Use a silicone spatula to transfer the Asiago Cream Sauce to a container. Allow it to return to room temperature, cover, and chill in the fridge.
To prepare Farfalle al Sugo Bianco:
- Bring a large stockpot of salted water to boil and prepare the pasta according to the directions on the package.
- While the pasta is cooking, you have time to prep the other ingredients. Dice the onions and pancetta into small pieces. Roughly chop the garlic and parsley. Finely slice the tops of the green onion and cut the cooked chicken into bite-sized pieces. Save everything separately on a large plate.
- Check the pasta and drain when ready. Do not rinse.
- Place a large skillet over medium heat and melt the butter. When the butter stops foaming, saute the red onions until translucent.
- Put the chopped pancetta and garlic into the skillet and cook until the pancetta is crisp.
- Pour in a little heavy cream and use a non-metal spatula to scrape the fond from the bottom of the skittle.
- Add the chopped cooked chicken, sliced green onions, and cooked pasta. Toss well.
- Ladle in some of the Asiago Cream Sauce and toss to coat the pasta. Add the rest of the sauce while continuing to stir the pasta.
- Heat through and plate. Garnish with chopped parsley and serve hot.
What to Serve With Romano’s Macaroni Grill Farfalle al Sugo Bianco
This pasta dish is pretty heavy, so go with lighter sides:
- A side salad of greens with a balsamic vinegarette dressing.
- Bitter greens such as sauteed broccoli rabe or brailled endive.
- Crostini with blistered tomatoes.
How to Store It
After saucing the pasta, you should eat it immediately. However, you can prep the ingredients, such as the veggies and chicken, ahead of time and keep them in an airtight container in the fridge.
How to Freeze It
Although freezing cream-based sauces is safe, the sauce will often break after defrosting. For the best experience, make this pasta dish fresh.
How Long Does It Last
Prepped ingredients can stay fresh for a day or two. Asiago Cream Sauce will stay good in the fridge overnight, but you may need to thin it out with some more heavy cream before reheating over low on the stove.
Favorite Pasta Recipes
- Cajun Chicken Pasta
- Capellini Pomodoro
- Capellini Primavera
- Cavatini Pasta
- Greek Pasta
- One Pot Sausage Pasta
- Pasta con Broccoli
- Pecan Pesto Pasta
- Stuffed Manicotti
- Thai Shrimp Pasta
Popular Restaurant Pasta Dishes
- Cheesecake Factory Chicken Piccata with Pasta
- Olive Garden Spaghetti
- Johnny Carnino’s Angel Hair with Artichokes
Check out more of my easy pasta recipes and the best copycat restaurant recipes on CopyKat!
Thanks to Wardlowe for sharing this grilled chicken and pasta recipe.
Macaroni Grill Sugo Bianco
Ingredients
Asiago Sauce
- 4 cups heavy whipping cream
- 1/8 teaspoon chicken bouillon paste or dried chicken base
- 1 1/4 cups grated Asiago cheese
- 1 tablespoon cornstarch
- 2 ounces cold water
Pasta
- 1/2 cup diced red onion
- 1/4 cup butter
- 1/2 cup pancetta any smoked bacon will work in a pinch
- 1 tablespoon chopped garlic
- 3/4 pound grilled chicken sliced
- 3/4 cup sliced green onion tops only
- 2 pounds farfalle bow tie pasta prepared according to package directions
- 8 ounces heavy whipping cream
- 1 tablespoon chopped parsley to garnish
Instructions
Asiago Cream Sauce
- Heat the cream in a saucepan until it begins to bubble; do not let it boil.
- Add the bouillon and Asiago cheese. Stir constantly with a wire whisk until the cream begins to bubble again.
- Dissolve the cornstarch in the cold water and add the slurry to the sauce. Slowly simmer until thickened.
- Transfer the sauce to a container, cover, and refrigerate until needed.
Pasta
- Briefly sauté the red onion in butter before adding the pancetta and garlic.
- Add the chicken, green onion tops, and prepared pasta.
- Deglaze the pan with the cream.
- When the chicken is warm, add the Asiago cream sauce. Heat thoroughly and serve garnished with parsley.
Very impressed, fairly close recipe. I was pretty sad myself when Brinker (parent company at the time) removed this items years ago. Was a favorite of many including myself.
My other half was the chef and opened Romano Macaroni Grills on the West Coast 25 years ago so we have quite a few of the original recipes. When you think you have enough butter, you need to quadruple. Especially in the chicken and shrimp scallopini dish, oh my Lord, the butter for that sauce holy cow. Lol, so much butter!
But shallots were also in this dish. It was the perfect dish, except for I always have the line at steamed broccoli for me.
I remember when this restaurant came out, the food was so good.
Hi there! I worked at the Torrance mac shack for years! Also I opened seal beach and Tustin. I’ve been having a craving for this dish!
My family enjoyed this recipe.