One-Pot Asparagus and Bacon Rigatoni
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One-pot pasta dishes are a favorite of mine! They require minimal dishes and, honestly, all my kids love them. No baking or separate boiling for the pasta—literally, just one pot. It’s perfect for spring or even summer since they usually take under 40 minutes to cook, minimalizing the likeliness of heating your house. So today… I’m excited to introduce you to my One-Pot Asparagus and Bacon Rigatoni.
I’ve only seen this technique a few times, and only by my chef father. I’m not sure why it’s not more popular in homes honestly. It truly saves time and dishes!
Sometimes, I do transfer it to a pretty platter (because who can resist cute Mora Ceramic Platters?), and other times, I don’t.My favorite way is to simply place a trivet on your table, set the pan out, and enjoy!
This method is a bit different from what most are accustomed to. Instead of cooking and then adding the pasta to the sauce, you cook the pasta directly in the chicken bone broth, which begins to create the sauce. This approach prevents overcooking the noodles and adds an incredible flavor to the pasta itself.
Details on the One-Pot Asparagus and Bacon Rigatoni
Ingredients
Bacon: Instead of using oil, we’re going to use the bacon fat. It gives the pasta a nice smokey flavor and adds a little salt.
Garlic: What’s a pasta dish without garlic? Because we’re cooking the garlic it’s not sharp, but the flavor is there.
Rigatoni Pasta: I love rigatoni pasta for this. It holds the sauce well and I love that as you toss everything together you end up with some pasta that has asparagus in it! Scroll down to Substitutions/suggestions for details.
Chicken Bone Broth: I use this instead of water to add more flavor to the dish. You can also use vegetable or beef stock also.
Asparagus: I personally love asparagus, but this can be replaced with really any vegetable. Scroll down to Substitutions/suggestions for details. Make sure that the vegetables are cut to the size of the pasta
Heavy Cream: Adds a creaminess to the Asparagus and Bacon Rigatoni. It also helps very slightly thin out the pasta sauce.
Cream Cheese: The cream cheese helps create a cheesy creamy sauce very similar to alfredo.
Milk: This is to help out the sauce on your Asparagus and Bacon Rigatoni if it seems thick.
Parmesan Cheese: The Parm does two things… adds salt and umami (fun fact Parmesan creates natural MSG) as well as the obvious, helps make it cheesy.
Salt and Pepper: Salt enhances the other flavors. The pepper helps add a little bit of flavor and spice (but not too much).
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Substitutions/suggestions
Pasta Cuts
You don’t have to use JUST rigatoni. Other cuts you can use are penne, or mezzi rigatoni.
Asparagus
Fresh or frozen options are acceptable. If you add them Fresh, add them with the pasta; if you add them frozen, add them with the cream cheese.
- Broccoli is a great substitute for asparagus.
- Sugar Snap Peas would be a great slightly sweet addition.
- Green Beans are similar in size to the cut asparagus.
Bacon
Some may need oil, but I let you know in the option if you do.
- Ham this one needs a tablespoon of your choice of light-tasting oil to help cook it.
- Chicken Breast Note: Choosing to use a raw chicken breast means it will take longer to cook than bacon. But how good does pan-cooked and sliced into strips, sound? The time adjustment would be about 15 minutes. If you have time, you could even cook the chicken in the bacon fat and have bacon, Chicken asparagus pasta… ooo! I might have to make that separate recipe for you. To cut back on time you could also buy already-cooked chicken breast.
- Canned tuna Think Tuna Noodle casserole, but much much better! You don’t cook this one at all, just add it where you would add the cooked bacon.
Cooking Instructions
Over medium heat, cook the bacon pieces in a 3-½-quart enameled cast-iron casserole pan until they reach a delightful crispiness. Once done, transfer them to a plate or pan lined with a paper towel. Keep half of the fat.
Next, add the bacon pieces and the chopped garlic to the 3-½-quart enameled cast-iron casserole pan and let it cook until it becomes fragrant, which should only take about a minute.
Pour in the chicken bone broth, add a pinch of sea salt, and toss in the rigatoni. If you’re using fresh, uncooked asparagus, this is the perfect time to add it!
Bring the mixture to a gentle simmer, cover the pot, and let it cook until the pasta is al dente, stirring occasionally to prevent any sticking. Remember, there should be a little broth remaining in the 3-½-quart enameled cast-iron casserole pan.
Add the cream cheese in chunks and stir until it melts beautifully, enveloping the pasta. If you’re using frozen asparagus, this is when you should add it.
Incorporate the heavy cream and season with additional sea salt if needed, and freshly ground black pepper. Stir until the mixture is creamy. Remove the 3-½-quart enameled cast-iron casserole pan from the heat. If it seems a bit dry, you can add a couple of tablespoons of 2% milk at a time.
Finally, top the dish with a generous sprinkle of Parmesan cheese before serving. Enjoy your delicious creation!
Cooking with Kids
DISCLOSURE: These tips are generalized, and meant to be suggestive. Everything I’m sharing I do with my kids, and they are all different even within my own five. So please take these as suggestions or ideas and if you think your child needs more or less help, then go with what you and your child are comfortable with. Ultimately, you know your kids, do what YOU think is best.
Storage Details
This One-Pot Asparagus and Bacon Rigatoni can last about 3–5 days in the refrigerator if stored in an airtight food-safe container and cooled slightly before storing.
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For another one-pot pasta wonder… check out my One-Pot Ground Beef Stroganoff or Healthy-ish Stovetop Mac and Cheese
Asparagus and Bacon Rigatoni
This one-pot asparagus and bacon rigatoni recipe is a perfect middle-of-the-week dinner. Works up in 30 minutes. No baking, no separate boiling for the pasta. LITERALLY, one-pot and serve!
- Total Time: 35 minutes
- Yield: 5 people 1x
Ingredients
- 4 slices thick-cut bacon [chopped] (See NOTES 1 for substitutes)
- 2 cloves garlic [Chopped]
- 1 lb. rigatoni (See NOTES 2 for substitutes)
- 2 1/2 cups chicken bone broth (See NOTES 3 for substitutes)
- 1 1/2 lbs asparagus [cut to the size of the pasta being used] (See NOTES 2 for substitutes)
- 1/2 cup heavy cream
- 2 oz Softened Cream Cheese
- 1/4 cup 2% milk (optional) (See NOTES 4 for substitutes)
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon sea salt (or to taste)
- freshly ground black pepper (taste)
Instructions
- In a 3-½-quart enameled cast-iron casserole pan over medium heat, cook bacon pieces until crispy. Transfer them to a plate or pan lined with a paper towel. Keep half of the fat.
- Add back the cooked bacon pieces and the chopped garlic to the 3-½-quart enameled cast-iron casserole pan and let “cook” until fragrant (About 1 minute)
- Add the chicken bone broth, a pinch of sea salt, and rigatoni. ***If you’re using fresh, uncooked Asparagus, add it now!****
- Bring to a simmer, cover, and cook until al dente, stirring occasionally to help prevent sticking. *There should be a little broth left in the 3-½-quart enameled cast-iron casserole pan*
- Add the cream cheese in chunks and stir until melted, covering the pasta. ***If you’re using frozen asparagus, add it now!****
- Add in heavy cream, season with sea salt (if needed), and ground black pepper, then stir until creamy (if it seems a bit dry, you can add a couple of tablespoons of 2% milk at a time). Remove from heat.
- Optionally, top with extra Parmesan cheese and serve
Equipment
All-Clad D3 3-Ply Stainless Steel 8 Quart Stockpot
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Global 7-piece Ikasu Knife Block Set
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KitchenAid Universal Bamboo Short Turner, One size, Wood
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SMIRLY Bamboo Cutting Board Set with Holder,
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- [Bacon] Any of these options should be heated/cooked first. Some may need oil, but I let you in the option if you do.
- Ham
- Chicken Breast
- Canned tuna
- [Asparagus] All of these can be added either fresh or frozen.
- If you add them Fresh, add them with the pasta.
- If you add frozen, add them with the cream cheese
- Broccoli
- Sugar Snap Peas
- Green Beans are similar in size to the cut asparagus
- You can use any shortcut pasta of your choice:
- Rigatoni, penne, or mezzi rigatoni are all good options.
- If you want a healthier option, check out Pete’s Pasta for 3 great options for high-protein, low-carb, and short-cut pastas. (Use code JENN and get $7.00 off your order).
- 1:1 ratio of Vegetable Broth (get the broth straight from gourmendfoods and Use Code JENNSMITH15 to 15% off)
- 1:1 ratio of any fat Milk OR additional broth
Storage Details
This recipe will last about 3–5 days in the refrigerator, stored in an airtight food-safe container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
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