1To Make the Sauce: Heat cream to very hot and just bubbly (but not a boil).
2Add chicken base and cheese.
3Stir constantly with a wire whip and bring temperature back to just bubbly.
4Dissolve cornstarch in the cold water and add to sauce.
5Bring to a slow simmer to cook out starch.
6Transfer sauce to a container, cover and refrigerate until needed.
7To Make the Pasta Dish: Saute red onion in butter for a few seconds then add pancetta and garlic.
8Add chicken, green onions and pasta.
9Deglaze the pan with the cream.
10Add asiago cream sauce.
11Heat thoroughly.
12Garnish with parsley and serve.