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Easy Chicken Campanelle with Bacon & Asparagus

This chicken bacon asparagus pasta recipe features a creamy sauce and can be on your dinner table in about 30 minutes.
Course Main Course
Cuisine Italian
Keyword Chicken bacon asparagus pasta, Chicken Campanelle with Bacon and Asparagus
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Ali Randall


  • 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 sautĂ© 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.