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One Pot Bacon and Asparagus Rigatoni in a Mora Ceramics Oval platter - Chai latte color - and bread sticks in the background.

Asparagus and Bacon Rigatoni

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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

Units Scale
  • 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 stock (See NOTES 3 for substitutes)
  • 2 cups chopped asparagus [pieces should be about 1 1/2 inches in length if fresh or you can use frozen] (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
  • 1 teaspoon Salt (or to taste)

Instructions

    1. In a large pot over medium heat, cook bacon pieces until crispy. Transfer to a plate/pan lined with a paper towel and drain half the fat.
    2. Add garlic to the pot and let cook until fragrant (About 1 minute)
    3. Add the chicken stock, Salt , and rigatoni. ***If you’re using fresh, uncooked Asparagus, add it now!****
    4. Bring to a simmer, cover, and cook until al dente, stirring every so often to help prevent sticking. *There should be a little broth left in the pot.*
    5. Add the Cream Cheese in chunks and stir until melted and covering the pasta.
    6. Add cooked asparagus to the pot and stir to combine with noodles. Cover and cook until tender, 2 minutes.
    7. Add in heavy cream, season with Salt (if needed) and black pepper, then stir until creamy (if it seems dry you can add the 2% milk, a couple of tablespoons at a time).
    8. Add most of the bacon back to the pot and stir.
    9. Top with remaining bacon and the Parmesan, and serve

Equipment

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Notes

  1. [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 
  2. [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
  3. You can use any Short-cut pasta of your choice! If you want a healthier option… Check out Pete’s Pasta for 3 great options for High Protein Low Carb short-cut pastas (Use code: JENN and get $7.00 of your order).
  4. 1:1 ratio of Vegetable Broth (Use Code: JENNSMITH15 to 15% off at Gourmend)
  5. 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.

  • Author: Jenn Giam Smith
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: One-Pot
  • Cuisine: American

Nutrition

  • Calories: 659.96
  • Sugar: 7.09
  • Sodium: 534.51
  • Fat: 28.48
  • Saturated Fat: 13.3
  • Carbohydrates: 76.88
  • Fiber: 4.07
  • Protein: 23.31
  • Cholesterol: 65.81

Find it online: https://www.jenn-smith.com/one-pot-asparagus-and-bacon-rigatoni/

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