Let me take a few words or seconds to confess something: I made this dish wrong. And yet, it came out amazing and tasted yummy.
Once again, I forgot the parmesan cheese until I was practically done cooking. So if you forget, no worries, just add it when you remember and stir. Also, the recipe decided not to tell me to steam the asparagus or cook the bacon crispy, so I added a step. Because of this, I decided not to clean the pan with all it’s yummy juices from the chicken, bacon, asparagus and onions and made the creamy sauce in this bursting with flavor mess. I feel that because of this decision, it came out more flavorful. Also, who would clean a pan that has such an intense amount of flavor. So don’t clean the pan. Just don’t do it. You will thank me later.
Creamy Chicken, Aparagus, and Bacon Pasta
1 pound boneless skinless thinly sliced chicken breasts
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
16 oz penne pasta
1/2 onion, diced
1 lb asparagus, trimmed of ends
1 1/2 tablespoon butter
2 tablespoon flour
2 cloves garlic, minced
1 3/4 cup milk
1/4 cup cream
3 oz cream cheese
1/3 cup finely shredded parmesan cheese
5 slices bacon
In a small bowl, stir together basil and Italian seasoning.
Sprinkle the herb mixture evenly chicken.
Heat olive oil in a non-stick skillet over medium-high heat and cook chicken until fully cooked through.
Transfer cooked chicken to a plate and dice into bite sized pieces when cooled.
Cook pasta according to package intstructions.
In the same skillet you cooked the chicken in, fry the bacon.
Place on chicken plate when cooked, and crumble when cooled.
In the same skillet you cooked the chicken and the bacon, cook the asparagus and onion until tender.
Transfer to the chicken plate when cooked. I would make sure it’s a big plate or use a 9X9 square cake pan.
In the very same skillet you cooked the meat and veggies harnessing the amazing flavor they have, melt butter over medium heat.
Whisk in flour and cook 1 minute, stirring constantly.
Add the garlic and stir furiously, for about 30 seconds.
While whisking, slowly pour in milk then cream. Do no pour at same time because you have to stir while pouring. Stir vigorously to make sure there are no clumps.
Season with salt and pepper to taste and bring mixture to a boil, stirring constantly. Never stop stirring. NEVER!
Once it reaches a boil and thickens, reduce heat to medium-low, add cream cheese and parmesan cheese.
Cook, still stirring quite frequently, until cheeses have melted.
Toss in pasta, chicken, asparagus, onion, and bacon until evenly coated.
This concludes your upper arm workout.
This creamy, use 4 different dairy products sauce was amazing. Everything meshed together so well with each flavor complimenting the next.
Hell, you could add mushrooms and it would still taste amazing.
The crispy saltiness of the bacon is always a welcomed. ALWAYS.
Just to warn you, this makes a lot. But it will go so fast.
I had never made a sauce out of cream cheese, and I was surprised how welcoming the flavor was with the pasta. There was a nice hint in the sauce that brought out the herbs used in the chicken. I think cream cheese is more a universal product than being used for bagels or cinnamon rolls.
I also bought the shaved parmesan cheese and fell completely in love with it. Where has this been all of my life?!?!?! I ended up eating a little of it by itself. I swear Bryan is wearing off on me.