Best 10 Pasta With Chicken Asparagus Prosciutto Or Bacon Recipes

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Indulge in a culinary journey that blends the delightful flavors of pasta, tender chicken, crisp asparagus, savory prosciutto, and smoky bacon. This article will guide you in selecting the best recipe for a delectable dish that combines these classic ingredients harmoniously. Whether you prefer a creamy sauce that envelops the pasta and vegetables or a light and flavorful broth, there is a perfect recipe out there for satisfying your taste buds. Discover the secrets to cooking tender chicken, maintaining the vibrant green color of asparagus, and creating a harmonious balance between the salty and savory elements of prosciutto and bacon.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CHICKEN ASPARAGUS PASTA



Creamy Chicken Asparagus Pasta image

This pasta is perfectly creamy and it has just the right amount added flavor from the parmesan, Neufchatel cheese and the garlic.

Provided by Jaclyn

Categories     Main Course

Time 35m

Number Of Ingredients 16

1 lb boneless skinless chicken breasts (, pounded with mallet to even thickness)
1 Tbsp olive oil
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp each salt and freshly ground black pepper (, plus more for sauce)
12 oz penne pasta
1 lb asparagus (, trimmed of ends, remaining diced into 2-inch pieces and steamed)
1 1/2 Tbsp butter
2 Tbsp all-purpose flour
2 cloves garlic (, minced)
1 3/4 cup milk ((I used 1%))
1/4 cup cream or half and half
3 oz Neufchatel cheese ((aka light cream cheese), diced into pieces)
1/3 cup finely shredded parmesan cheese
4 - 5 slices bacon (, cooked and crumbled into small pieces (optional))

Steps:

  • In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle half of the herb mixture evenly over tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat.
  • Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture to tops of chicken.
  • Cook chicken until fully cooked through, about 8 - 12 minutes, occasionally rotating chicken (time will vary based on thickness of chicken breasts. If chicken is browning too quickly reduce heat to medium low as needed). Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces.
  • Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.
  • In a clean skillet (large and deep), melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly.
  • While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly.
  • Once it reaches a boil and thickens, reduce heat to medium-low, add Neufchatel and parmesan cheese and cook, stirring frequently, until cheeses have melted.
  • Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately.

Nutrition Facts : Calories 495 kcal, Carbohydrate 51 g, Protein 31 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 89 mg, Sodium 290 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

PASTA WITH CHICKEN AND ASPARAGUS



Pasta With Chicken and Asparagus image

A delightful pasta which I clipped out of the Times about 25 years ago and it is still a great meal--just add salad, wine and dessert. Broccoli can be substituted for the asparagus; other blue veined cheeses for the gorgonzola--though the gorgonzola does melt so beautifully into the sauce.

Provided by Chef Kate

Categories     Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast
1 lb asparagus spear, fresh
2 tablespoons unsalted butter
3/4 lb fettuccine (or linguini)
coarse salt
fresh ground pepper
3 tablespoons shallots, finely chopped
1 cup heavy cream
1 small chili pepper (or 1 teaspoon dried hot pepper flakes(or to taste)
1/8 teaspoon nutmeg, freshly grated
1/4 lb gorgonzola
2 tablespoons fresh tarragon, chopped (or 1/2 teaspoon dried)
1/2 cup parmigiano-reggiano cheese, freshly grated

Steps:

  • Remove all sinew and cartilege from the chicken breast and cut into strips about 1 and 1/2 inches long and a half inch wide.
  • Scrape and trim the asparagus, discarding any tough ends, and cut on the diagonal into one and half lengths.
  • Drop the asparagus into rapidly boiling water and cook for just a few moments--they should still be crisp--and drain and reserve, keeping warm.
  • Cook the pasta in rapidly boiling salted water until al dente and drain and reserve, keeping warm.
  • Heat the butter in a casserole and add the chicken strips, stirring and seasoning with coarse salt and freshly ground pepper, cooking less than a minute, until the chicken just begins to change color.
  • Add the asparagus and stir.
  • Add the shallots and cook briefly, about 30 seconds.
  • Add the cream, hot red pepper (or pepper flakes) and the tarragon and stir.
  • Break the gorgonzola cheese into small lumps and add it, cooking just until the cheese melts.
  • Add a generous grinding of black pepper and the tarragon and stir.
  • Add the drained pasta and toss well.
  • Serve with grated parmesan on the side.

Nutrition Facts : Calories 892.8, Fat 44.4, SaturatedFat 25.9, Cholesterol 262.9, Sodium 699.4, Carbohydrate 71.7, Fiber 5.4, Sugar 3.9, Protein 53.1

PASTA WITH CHICKEN, ASPARAGUS & PROSCIUTTO (OR BACON)



Pasta With Chicken, Asparagus & Prosciutto (Or Bacon) image

Make and share this Pasta With Chicken, Asparagus & Prosciutto (Or Bacon) recipe from Food.com.

Provided by English_Rose

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb asparagus
2 lemons
3 1/2 ounces prosciutto or 3 1/2 ounces bacon
1 lb pasta
2 ounces butter
1 cup heavy cream
2 cooked chicken breasts, torn into strips (about 9oz total weight)
1 pinch fresh nutmeg
2 ounces parmesan cheese, freshly grated, plus extra for serving

Steps:

  • Trim the asparagus and cut into short lengths on the diagonal - keep the tips separate. (If you like, peel the stems to give a more vibrant colour when cooked.) Cook the stems in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water.
  • Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane. Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Broil the prosciutto for 3-4 minutes until crisp - keep an eye on it because it can burn easily.
  • Meanwhile cook the pasta in plenty of well-salted boiling water until al dente.While it's cooking, put the butter and half the cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly. Tip in the lemon segments and juice, the chicken, asparagus and a few pinches of salt. Turn off the heat.
  • Drain the pasta and add it to the contents of the pan along with the rest of the cream. Toss well, adding black pepper and nutmeg to taste, and the grated parmesan. Toss again, top with the prosciutto and serve immediately.

Nutrition Facts : Calories 923.4, Fat 43.5, SaturatedFat 24.9, Cholesterol 165.6, Sodium 379, Carbohydrate 97.8, Fiber 8.5, Sugar 3.7, Protein 39.6

PASTA WITH ASPARAGUS AND PROSCIUTTO



Pasta with Asparagus and Prosciutto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1/2 cup diced prosciutto (about 3 1/2 ounces)
1 clove garlic, chopped
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
Freshly ground pepper
1 cup heavy cream
Pinch of freshly grated nutmeg (optional)
12 ounces fettuccine
1 1/2 pounds asparagus, tough ends trimmed, cut into 1/2-inch pieces
1/4 cup grated parmesan cheese, plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
  • Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

CHICKEN ASPARAGUS PASTA



Chicken Asparagus Pasta image

We enjoy this dish often in the spring when asparagus is fresh on the market. It's a favorite with family and friends and a welcome surprise to those who think they don't like asparagus. -Taralynn Plastina, McHenry, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2/3 cup cut fresh asparagus (1-inch pieces)
4 teaspoons canola oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 garlic clove, minced
2 tablespoons lemon juice
1 tablespoon grated lemon zest
1 tablespoon butter
2 tablespoons grated Parmesan cheese

Steps:

  • Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

Nutrition Facts : Calories 497 calories, Fat 21g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 823mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.

CHICKEN & BACON PASTA



Chicken & bacon pasta image

Toss chicken and bacon with ribbons of tagliatelle in a deliciously creamy sauce to make this easy pasta dish. Serve with a green salad for an easy supper

Provided by Liberty Mendez

Categories     Dinner, Supper

Time 40m

Number Of Ingredients 13

2 tbsp olive oil
1 tbsp butter
1 onion, finely chopped
1 large garlic clove, finely grated
200ml double cream
100g mascarpone
75g parmesan, finely grated
1 chicken stock cube
2 cooked chicken breasts (about 210g), shredded
8 rashers cooked streaky bacon (about 25g), roughly chopped
300g tagliatelle
¼ small bunch of parsley, finely chopped
green salad, to serve

Steps:

  • Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
  • Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.

Nutrition Facts : Calories 857 calories, Fat 58 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.5 milligram of sodium

MAKEOVER RIGATONI WITH BACON AND ASPARAGUS



Makeover Rigatoni with Bacon and Asparagus image

Wouldn't it be great to find a company-worthy dish that not only impresses with its taste, but with its nutrition numbers, too? This dish lives up to expectations. -Joanie Fuson, Indianapolis, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 12

1 pound fresh asparagus, trimmed and coarsely chopped
1 package (16 ounces) rigatoni
2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, minced
2/3 cup half-and-half cream
1/2 cup shredded part-skim mozzarella cheese
8 bacon strips, cooked and crumbled
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/4 cup grated Parmigiano-Reggiano cheese

Steps:

  • Fill a 6-qt. stockpot 3/4 full with water; bring to a boil. Add asparagus; cook, uncovered, 3 minutes or until tender. Remove with a slotted spoon and immediately drop into ice water. Drain and pat dry., Return water to a boil; cook rigatoni according to package directions. Meanwhile, in a small saucepan, heat butter and oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until slightly thickened. Stir in mozzarella cheese until melted., Drain rigatoni; return to pan. Stir in asparagus, bacon, parsley, salt, pepper and cream sauce. Sprinkle with Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 345 calories, Fat 13g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 428mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.

LEMON-ASPARAGUS SPAGHETTI WITH BASIL CHICKEN



Lemon-Asparagus Spaghetti with Basil Chicken image

My version of lemon-asparagus spaghetti served with chicken and pesto.

Provided by Libby Quijano

Time 35m

Yield 4

Number Of Ingredients 10

½ (16 ounce) package spaghetti
2 tablespoons olive oil, divided
4 (5 ounce) skinless, boneless chicken breast halves
¼ cup basil pesto, or to taste
1 bunch asparagus, cut into 2-inch pieces
4 cloves garlic, chopped
1 teaspoon red pepper flakes
½ medium lemon, juiced
1 cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.
  • While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.
  • Chop chicken and add on top of spaghetti. Season with salt and pepper.

Nutrition Facts : Calories 616.3 calories, Carbohydrate 50.7 g, Cholesterol 99.9 mg, Fat 23.9 g, Fiber 5.4 g, Protein 50 g, SaturatedFat 7.5 g, Sodium 535.2 mg, Sugar 3.7 g

CREAMY CHICKEN-ASPARAGUS PASTA



Creamy Chicken-Asparagus Pasta image

If you have leftover chicken in the fridge, and broken lasagna noodles in the box in your pantry, here's a terrific way to use them. As a bonus, supper's on the table in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

1/3 cup pine nuts
10 uncooked lasagna noodles (about 8 oz), broken into 2-inch pieces
1 bunch asparagus (about 1 lb), trimmed, cut diagonally into 1 1/2-inch pieces
1 jar (15 oz) Alfredo pasta sauce
1/3 cup refrigerated basil pesto (from 7-oz container)
2 cups shredded cooked chicken
1/4 teaspoon salt
1/3 cup shredded Parmesan cheese
1 small tomato, chopped (1/2 cup)

Steps:

  • To toast pine nuts, sprinkle in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from skillet to plate; set aside to cool.
  • Cook and drain noodles as directed on package, adding asparagus during last 3 minutes of cooking time.
  • Meanwhile, in 3-quart saucepan, heat Alfredo sauce to boiling. Stir in pesto with whisk. Stir in chicken and salt.
  • Reserve 1/4 cup asparagus for garnish. Stir noodles and remaining asparagus into Alfredo-pesto mixture. Cook and stir over medium heat until hot. Sprinkle with toasted pine nuts and cheese; garnish with tomato and reserved asparagus.

Nutrition Facts : Calories 970, Carbohydrate 62 g, Cholesterol 175 mg, Fat 10, Fiber 6 g, Protein 44 g, SaturatedFat 27 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 1150 mg, Sugar 5 g, TransFat 1 1/2 g

PARMESAN-TOPPED PASTA WITH ASPARAGUS AND BACON



Parmesan-Topped Pasta with Asparagus and Bacon image

A quick and easy pasta recipe with asparagus and bacon that is so fresh and good!

Provided by Branashmin

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Linguine Recipes

Time 30m

Yield 4

Number Of Ingredients 5

½ (16 ounce) package linguine pasta
8 slices bacon, diced
½ pound fresh asparagus, trimmed and cut into 2-inch pieces
½ cup dry white wine, or to taste
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
  • Meanwhile, cook diced bacon in a pan over medium-high heat, stirring frequently, until nice and crispy, 7 to 10 minutes. Remove bacon with a slotted spoon and drain on paper towels. Remove and discard all but 1 tablespoon grease from the pan.
  • Saute asparagus in the bacon grease over medium heat until crisp-tender, about 10 minutes; try to avoid overcooking it. Remove asparagus to a bowl.
  • Add wine and give the bottom of a pan a good stir to scrape off any brown bits. Let boil until reduced by about 1/2, about 3 minutes, adding more wine if desired. Add drained pasta, asparagus, bacon, and 1/2 of the Parmesan cheese; toss to coat. Sprinkle remaining Parmesan over top.

Nutrition Facts : Calories 379.5 calories, Carbohydrate 44.4 g, Cholesterol 28.9 mg, Fat 11.8 g, Fiber 3.1 g, Protein 19.3 g, SaturatedFat 4.5 g, Sodium 580.1 mg, Sugar 3.3 g

Tips:

  • For the best flavor, use fresh asparagus, chicken, and prosciutto or bacon. If you can't find fresh asparagus, you can use frozen asparagus, but be sure to thaw it completely before cooking.
  • If you don't have prosciutto or bacon, you can use pancetta or smoked salmon instead.
  • To save time, you can cook the chicken and asparagus in advance. Just be sure to reheat them before adding them to the pasta.
  • If you want a creamier sauce, you can add a little heavy cream or milk to the sauce.
  • Serve the pasta with a sprinkle of Parmesan cheese and some crusty bread.

Conclusion:

Pasta with chicken, asparagus, and prosciutto or bacon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors and textures in this dish is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give this recipe a try.

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