This Chicken Campanelle with Bacon and Asparagus is easy to whip up, gourmet and completely restaurant worthy.
Do you ever just need dinner for two in under 30 minutes?
The summer swim meet wrapped up early and my husband and I weren’t interested in what was on the buffet.
I enjoy good food but wasn’t about to pay $12.95 for chicken tenders, french fries and pasta salad.
I told my husband I would head home and whip up something delicious for half the price that was better than any item on the buffet line.
In the fridge, I found a bunch of asparagus, a package of bacon, one chicken breast and lots of different kinds of pasta in the pantry.
Chicken Campanelle with Bacon and Asparagus was born in under 30 minutes.
“This is delicious and better than anything I could get out to eat,” my husband said while devouring the bowl in front of him.
The salty bacon paired with tender spears of asparagus and fresh chargrilled chicken mixed in a creamy Alfredo sauce is completely restaurant worthy.
I used Barilla Campanelle pasta for this recipe. This pasta is shaped like a cone with a ruffled edge. I call it ear canal shaped pasta.
This noodle holds creamy sauces extremely well. Penne pasta would also work well with this recipe.
This delicious pasta recipe makes a perfect dinner for two. Make it a family meal by doubling the recipe.
Chicken Campanelle with Bacon & Asparagus
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese
- 4 tablespoons butter
- 1/2 box Barilla Campanelle pasta
- 3 slices Oscar Mayer bacon, chopped and fried
- Half of a bunch of asparagus, chopped
- 1 boneless, skinless chicken breast, grilled and chopped
- Fresh ground pepper and salt
- Heat the grill to medium heat. Season the chicken breast with salt and pepper and grill for 12 minutes or until done. Slice the chicken into thin pieces.
- Cook the pasta according to the box directions. Then drain and set aside.
- Meanwhile fry the bacon in a large skillet until crispy. Remove the bacon to a paper towels and drain the bacon fat from the pan. Add the chopped spears of asparagus to the pan at medium low heat and sauté for about 6 to 7 minutes, until tender yet firm. The asparagus will take on the flavor of the remnant bacon fat and add incredible flavor to your recipe.
- Once the asparagus has finished cooking, Set it aside along with the bacon in. Melt the butter in the pan and add heavy cream and Parmesan cheese. Stir constantly and adjust the heat if necessary. Season your Alfredo sauce with fresh ground pepper.
- Once your Alfredo sauce is creamy, return the chicken, bacon and asparagus to the pan and mix well.
- Top each bowl of pasta with fresh Parmesan cheese.