Main Dishes

Bacon Asparagus Alfredo

Creamy Chicken Asparagus Alfredo with bacon bits

Featured Image: Yummy Addiction

This recipe for bacon asparagus alfredo is a departure from more traditional alfredo dishes, and is somewhat similar to a carbonara in flavor due to the bacon.  This dish will please a picky eater, combining traditional flavors with unexpected ingredients to make a delectable for which meal everyone will want seconds.  You can use a pre-made alfredo sauce and bacon bits in this recipe if you’re short on time, but for a lighter option use the instructions below.  You can substitute butter for the olive oil if you think you’ll miss the flavor of real alfredo, but leave out the cream.  This recipe serves four to six people.


For Alfredo Sauce:

For Main Dish:

  • 1 pound dry pasta, preferably fettuccine, cooked
  • 3/4 to 1 pound asparagus spears, trimmed, cut into 1 inch lengths and blanched
  • 1/2 pound bacon, cooked and crumbled
  • salt and pepper to taste


  1. Heat the olive oil in a large pan over medium-low.  Add the onions and cook until translucent, about five minutes.  Add the garlic and cook another one to two minutes.  Stir the flour into the pan until the onions and garlic are well coated.
  2. Pour warm stock into pan and stir until there are no lumps.  Turn heat to low, and slowly whisk in the milk.  Then, whisk in the cheese, stirring frequently until the sauce thickens, about 10 to 15 minutes.
  3. Cook bacon until crispy, then chop roughly or crumble.  Cook the blanched asparagus briefly in the bacon fat to soften it further.  Reserve cooked asparagus and bacon.
  4. Boil water in a large pot, and cook the pasta.  Drain pasta well.
  5. Combine pasta, alfredo sauce, bacon, and asparagus in a large bowl and mix together until pasta is well coated.  Taste, and add salt and/or pepper as needed.  Serve your bacon asparagus alfredo with salad and garlic bread.  Enjoy!
Featured Image: Yummy Addiction

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