Macaroni Grill Pasta Milano Soup

3 tablespoons butter
1 yellow onion, diced
5 cloves garlic
8 oz. button mushrooms, sliced
2 tablespoons all-purpose flour
¼ cup white wine
2 cups grilled chicken breast, diced
½ cup sun-dried tomatoes in oil, chopped
2 cups chicken broth
3 cups whole milk
3 cubes chicken or vegetable bouillon (or 3 teaspoons granules)
2 tablespoons fresh parsley, chopped
½ cup grated Parmesan cheese
½ cup heavy cream
2 cups cooked bow-tie pasta, cooked according to package directions
Salt and pepper to taste
Fresh chopped parsley for garnishing

Preheat to 400 F. Drizzle garlic with olive oil and roast skin on for 30 minutes or until tender. Mince the roasted garlic.
Heat butter in a large Dutch oven over medium-high heat. Saute the onions until translucent, about 5 minutes. Add the roasted garlic and stir to combine. Add the mushrooms and cook until tender, another 4 minutes.
Add flour and stir to combine. Add the wine and simmer for 1 minute.
Add the chicken, sun-dried tomatoes and stir to combine. Add the broth, milk, and bouillon cubes. Stir to combine. Bring the soup to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.
Add the parsley, Parmesan cheese, heavy cream and simmer, covered for another 5 minutes. Add the cooked pasta and stir to combine. Add salt and pepper to taste.
Serve immediately, garnished with fresh chopped parsley.

Note
Alternatively, instead of soup you can add more flour to thicken it into a sauce and serve it over pasta.