Can I use a different type of pasta?

Yes! Short pasta shapes like penne or mezzi rigatoni work best because they cook evenly in the broth and hold onto the sauce.

Can I use frozen asparagus instead of fresh?

You can. Add frozen asparagus later in the cooking process (when you add the cream cheese) so it doesn’t overcook.

Why cook the pasta in broth instead of water?.

Cooking pasta directly in broth builds flavor as it cooks and allows the starch from the pasta to create a naturally creamy sauce

What can I use instead of bacon?

Ham, cooked chicken, or even canned tuna can work here. Just make sure it’s cooked before adding it to the dish.

How do I keep the pasta from sticking?

Stir occasionally while it cooks and keep the heat at a gentle simmer instead of a rapid boil.

Can I make this ahead of time?

This is best served fresh, but leftovers store well. Just add a splash of milk or broth when reheating to bring the sauce back together.

Simplify Dinner with One-Pot Asparagus and Bacon Rigatoni

One-Pot Asparagus & Bacon Rigatoni

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Author: Jenn Giam Smith
Total Time: 35 minutes
Yield: 5 people 1x

Description

This one-pot asparagus and bacon rigatoni is an easy weeknight dinner that comes together in about 30 minutes. No separate boiling, no extra dishes—just a creamy, flavorful pasta made all in one pot.

Ingredients

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4 slices thick-cut bacon, chopped (see Notes 1 for substitutes)
2 cloves garlic, chopped
1 lb rigatoni (see Notes 3 for substitutes)
2 1/2 cups chicken bone broth (see Notes 4 for substitutes)
1 1/2 lbs asparagus, cut to the size of the pasta (see Notes 2 for substitutes)
1/2 cup heavy cream
2 oz cream cheese, softened
1/4 cup 2% milk (optional — see Notes 5 for substitutes)
1/4 cup freshly grated Parmesan cheese
1 teaspoon sea salt, or to taste
Freshly ground black pepper, to taste

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Instructions

In a 3½-quart enameled cast-iron pan over medium heat, cook the chopped bacon until crispy. Transfer to a paper towel-lined plate. Reserve about half of the bacon fat in the pan.
Add the cooked bacon and chopped garlic back to the pan. Cook for about 1 minute, until fragrant.
Add the chicken bone broth, a pinch of salt, and the rigatoni.
👉 If using fresh asparagus, add it at this stage.
Bring to a simmer, cover, and cook until the pasta is al dente, stirring occasionally to prevent sticking. There should still be a small amount of broth remaining in the pan.
Add the cream cheese in chunks and stir until fully melted and coating the pasta.
👉 If using frozen asparagus, add it at this stage.
Stir in the heavy cream. Season with salt (if needed) and black pepper. Continue stirring until the sauce is smooth and creamy.
If the sauce is too thick, add milk a few tablespoons at a time until the desired consistency is reached.
Remove from heat, top with Parmesan cheese, and serve.