This Bacon Asparagus Cajun Pasta is out of this world. I know because I was having a heck of a time photographing it without eating it. This creamy dreamy pasta is loaded with all kind of goodies…bacon, asparagus, garlic, spinach and a creamy Cajun Parmesan sauce that is to die for.
It will require a couple of pans but it can be completed in about 35 minutes. So a workweek supper is not out of the question. As a matter of fact I made it after work and photographed it as well. It was gobbled up so quick around here. Even my somewhat picky daughter asked for seconds.
If you don’t like spinach substitute some mushrooms but you would add them to the pan about 2-3 minutes after adding the bacon to the pan. This Bacon Asparagus Cajun Pasta is a must try. We absolutely love it and we hope you do too!
Other pasta recipes you will love!
- Pasta Pomodoro
- Creamy Gnocchi Pasta
- Parmesan Pasta
- Cajun Shrimp Pasta
- Ham and Pea Campanelle Pasta
- Easy Skillet Chicken Alfredo Pasta
Bacon Asparagus Cajun Pasta
This creamy dreamy pasta is loaded with all kinds of goodies…bacon, asparagus, garlic, spinach and a creamy Cajun Parmesan sauce that is to die for.
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
- Yield: 4 servings
- Category: pasta
- Method: stovetop
- Cuisine: Cajun
- 8 ounces rigatoni pasta
- 4 slices uncured hickory smoked bacon coarsely chopped
- 12 stems asparagus rough ends removed and cut in bite size pieces
- 4–6 cloves garlic minced
- 8 cups fresh baby spinach
- 1/2 cup dry white wine
- 1 1/4 cups heavy cream
- 4 teaspoons Cajun spice
- 1 cup grated fresh Parmesan
- Cook pasta according to box instructions and drain well.
- In large skillet over medium heat add bacon pieces. Cook for 8 minutes. Add asparagus and cook for 8 minutes. Reduce heat and add garlic and cook for 1 minute. Add spinach and cook just until slightly wilted. Remove to plate.
- Using same skillet pour in wine scraping bottom to remove browned bacon bits. Add cream, Cajun spice and simmer to desired thickness stirring frequently. Remove from heat and slowly add Parmesan cheese and stir until melted and smooth. Add bacon/asparagus mixture and drained rigatoni. Serve immediately.
You need to use fresh grated Parmesan not the stuff that comes in the can. That contains non-clumping additives that will not allow your cheese to melt correctly.
Keywords: Cajun pasta, bacon Cajun pasta, pasta, creamy pasta
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My husband hates cheese but he is ok with the heavy cream. Any chance I can make this without the cheese?!? Maybe add a little cornstarch as thickener? Any suggestions?
Yes, I think you could. I think it will still be good. You could add a little cornstarch slurry if it is too thin.
Hi! We’re in the middle of making this, so I’m guessing I won’t get the answer to my question in time (haha), but I’m asking for next time: there is quite a bit of bacon fat after cooking the bacon and it doesn’t say to drain it, so we won’t, but do you recommend a certain number of TBS of bacon fat, or should we just go with the entire amount created? The bacon we used was particularly fatty, so I’m just wondering if you suggest only using X amount of fat per serving. I hope this question makes sense!
Also, we doubled the recipe, which created a strange situation where it asked for 16 CUPS of baby spinach! That can’t be right, can it? I know it wilts, but that just seems like a lot. We’re going to go with 10 cups and see what happens.
Thanks for an incredible dish! We’re pairing it with your blackened chicken!
I am so glad that you enjoyed it. Sorry about the delay. I am trying to catch up on comments right now. I would only use about 1-1 1/2 tablespoons of bacon fat. I like a lot of spinach so I always add a lot but I understand. It would take a while for that amount to wilt down as it would need to be added in increments.
Meat eaters here so I added browned ground sausage and it was perfect
Oooh I hadn’t thought about ground sausage. We’ll have to try that next time. I always add chicken when we make it.
Love this recipe. It’s so good just as Is but also adjusts super easily. We like to add diced chicken to it too. We do use half the tonys because it’s salty but we recently discovered no salt Tony’s so that’s a great bonus. If you don’t have wine we have substituted with white grape juice and it was still good!!
So glad that you liked it! Thanks so much for all the tips!
This sounds delicious.
I just can’t eat spicy things. What’s a good substitution.
You can replace the Cajun spice with Italian spice.
What does the Cajun spices consist of?
Cajun or creole seasoning usually consists of paprika, onion powder, garlic powder, dried basil, dried thyme, dried oregano, cayenne pepper, salt, and black pepper.
OMG This is a great dish and very simple to make. I don’t think I personally have ever cooked with spinach. I’m a bit of a nervous cook. I’m kinda proud if myself. Love!!!
Thanks so much Christina! So glad that you liked it!
This is sooo good. I love asparagus and this is a great recipe to use it!
Thanks Danielle! So glad that you like it!
Absolutely delicious and has become a dinner staple. I switch off adding ground beef or chicken and love it more each time!
Thanks so much Jacqueline! So glad that you liked it!
This was amazing .I added shredded rotisserie chicken and onions . I also added some smoked gouda to the pasta before putting in the sauce … I used a little pasta water and a little milk heated it up then added the grated smoked gouda slowly stirring so it wouldn’t clump … then added the sauce … it was soo good
Sounds delicious Nicole! Thanks for the tips! Yummy!
We love this dish! Only thing I change is that I cut up a chicken breast and sautee it and add to the dish!
I don’t have heavy cream…can I use half & half instead?
It is not going to thicken like cream so I can not recommend that.
The best pasta I’ve had in a while, will be making again!!
Thanks so much Chelsea! So glad that you liked it!
This pasta dish deserves 5 stars am not a big pasta fan but this pasta was the bomb soo delicious will add some mushrooms next time will definitely make this for my son and grandkids
Thanks Rebecca! So glad that you liked it!!
I can’t have wine. Anything else I can use instead?
Just omit the wine.
Quite tasty, but as many others have commented, far too salty. I didn’t have any asparagus on hand, so I omitted that but added grilled chicken and followed the recipe precisely otherwise. I used McCormick Perfect Pinch Cajun Seasoning but will have to make my own next time to reduce the sodium. I also plan to add shrimp and will make sure I have asparagus. Thank you for the wonderful recipe!
You are most welcome Laurie! So glad that you liked it! I think I will add shrimp next time too!!
Thanks Alex! I am glad that you enjoyed it!!
Loved this. My family loved it. Thank you for the recipe.
You are most welcome Janelle! So glad that you liked it!!
Delicious! I used chicken stock in place of white wine and mixed in some shredded smoked chicken thighs that I had left over in the fridge. Even my three year old loved it!
Restaurant quality recipe! I added chicken for more protein. Didn’t have any asparagus so omitted. Doubled recipe, except seasoning (used the 4 tsp. Called for) but even though I doubled the recipe it was wayyyyyyy to salty. My guys love salt and said it was way too much. Will definitely make again soon. But will only put 2 tsp in for a double recipe or 1 tsp if I make just a regular amount. Otherwise fantastic!
Thanks Carolyn! Thanks for the tip. I might take a look at the salt in that recipe again.
I made this last night and added about half a chicken breast to it. I also used Tony Chachere, but it’s way too salty. Other than that, it was really good. Both my husband and I felt we could have used more asparagus. I will definitely make this again, but use a cajun seasoning with less salt.
Understood. Yes everyone has a different tolerance for salt. I love asparagus and that is a great idea.
This is a very quick and easy meal. I followed the recipe with the exception of the white wine, I substituted a tiny bit of chicken broth. I found the sauce to be extremely salty for my taste. I will try to find a salt free Cajun seasoning next time.
You could make your own Cajun seasoning and therefore avoid the salt. That would be delicious and just perfect for your taste.
I made this for dinner tonight and it was wonderful. I was really worried about the Cajun seasoning so I tried it before putting it in and it was not hot at all. I bought the brand you said you used. I will definitely make this again. It was so so good and didn’t take long at all to throw together!
Thanks so much Lynn! So glad that you liked it. It is really is easy and the Cajun seasoning make it delicious!
I want to try this, can I use already grated parmesan from the cheese section on the grocery or hand grated as suggested?
I would use hand grated if at all possible unless it does not have any additives. The grated stuff has additives in it that might prohibit it from melting properly.
I made this tonight! I added chicken and mushrooms and used Creole seasoning and a lil butter in the sauce! It was delicious! The grated parmesan didn’t melt as well as I had hoped, but it was still really good. My fiance had seconds!
Thanks Stacey! So glad that you liked it! Did you use fresh grated Parmesan cheese and not the stuff in the can?
Hello can you make this night before and it he good the next day
Sorry this one I can not recommend making this the night before. The asparagus would get too soft, the cream might separate and the bacon would not be as crispy. So sorry.
I made this last night! My husband and I love it! I used penne pasta instead of rigatoni and mushrooms in place of the baby spinach(not a fan of cooked spinach). Will definitely be making this again! The only thing I might do different is cut back on the Cajun seasoning a bit!
Made this tonight, and it was incredible! It didn’t thicken like I wanted, but I’ll figure that out the next time. I also added shrimp!
Shrimp sounds delicious in that! I think I will try that too!
Does the spinach have to fresh or can you use frozen
I am not sure how frozen would blend into the soup. Perhaps if you chopped it up some.
Can I use a store brand dry white cooking wine or would it be best to go to liquor store and get a Reisling or something?
It would be best to get a dry white wine like a sauvignon blanc, Pinot Grigio, Pinot Gris or Pinot Blanc. We can purchase them right in the grocery store but I think in some states like Kansas you have to go to the liquor store.
Also, what is your recommendation on the dry white wine?
It would be best to get a dry white wine like a sauvignon blanc, Pinot Grigio, Pinot Gris or Pinot Blanc.
What type of heavy cream do you recommend?
Heavy whipping cream
SOOOO yummy! I use Tony Chachere creole seasoning and boy oh boy is that a perfect fit for this recipe. My husband found this dish on Facebook and sent it to me one day asking that we try it. Less than a week later I’m making it a second time. I’m thinking about grilling a chicken breast and cutting it up for my serving. Can’t go wrong with added protein! Thanks for creating such a delicious dish. Definitely a new favorite in our home!
I am so glad that you like it! It is such a fun dish!! I think chicken would be delicious in there!!
This was so delicious! We used the Cajun spice mix provided in the comments and added some garlic salt. We made this vegetarian by omitting the bacon and adding more veggies. We also used Banza pasta which is made from chickpeas so it’s a little tiny bit healther. Wonderful flavor!
Thanks so much Gabby! I am glad that you modified it for your needs and wants. I will have to try that pasta. That sounds like a great healthy option.
Can this be fixed a couple of hours before serving?
No I do not think this one would work well for that. I think that the asparagus would get overcooked, the bacon would not be crispy anymore and the noodles would absorb too much of the sauce. Sorry.
Hi! I’m curious if there is anything else I can substitute the wine with? Looks delicious.
You could just add a couple tablespoons of chicken broth. That should do the trick since the wine would reduce pretty fast!
Can I use heavy whipping cream instead of heavy cream
Yes they are one and the same!
This sounds amazing and I cannot wait to make it but am wondering if the cajun seasoning is spicy?
To me it is pretty darn mild but you could always add in small amounts and taste test. You could also go with half and add the remaining at the end if so desired.
I am very new to cooking. I made sure to measure out the ingredients before starting the recipe. It was a HUGE success!!!! Super Duper Yummy!!
Awesome! I am so glad that you liked it. You are most welcome!!
Is the dry white wine same as the white wine vinagre?
No it is not the same. Please try to use dry white wine. Vinegar is not going to give you the same taste.
My husband and I LOVE this dish ! We leave out the bacon however and substitute the heavy cream with a vegan alternative to make it plant-based but the flavors are amazing and delicious!
That is awesome. So glad you adapted it to what you want and need. That is what cooking is all about.
One of the best pasta dishes I have ever tasted. I have made this many many times. Even my picky boys love it. This is even better than restaurant quality. Thanks Beth ❤
Oh thanks so much. So glad that you love it. You made my day with such a sweet message! Thank you!!
Excellent!!! I had to throw in some shrimp and wow-wee…was it good.
Thanks for the recipe.
My pleasure. I am so glad that you enjoyed. Shrimp in it sounds delicious!!
Have you ever made with shrimp? When would you put it in to cook?
No I have not although it sounds delicious. I think I would add them after the asparagus and spinach but before the cream mixture. Add a little olive oil or butter; add shrimp and cook for 2-3 minutes, then plate them and go on with the rest of the sauce. Add back to the pan after the sauce is complete with the asparagus and spinach.
How many people will this recipe feed?
4 people unless they are heavy eaters
I’m a family of 5 and my boys are big eaters….can I double or triple this….lol
Yes you can! I think I would let the wine reduce by half. I know what you mean my husband is a big eater2
I made this last night, it was so good!!! I was wondering if I can use Greek nonfat yogurt instead of heavy cream….
So glad that you liked. I am sorry but Greek yogurt would not work in this recipe.
Hi can you substitute anything for the heavy cream?
No sorry not on this recipe.
We made this tonight with an addition of cooked chicken thighs,absolutely amazing! Definitely something we will make again and again.
How sweet. So glad that you liked it. I will have to give the chicken thigh addition a try. I do love that recipe. Thanks so much!
I don’t care for asparagus or cooked spinach (love it raw, though!!) – so I changed out the veg. Added chopped oven-roasted tomatoes, thinly sliced onions, and julienned green bell peppers instead – and went heavier on the Cajun spices (we lived in New Orleans for almost 4 years). The sauce came out wonderfully and the dish is a hit with the husband. 🙂
Very versatile and it would be super easy to add cooked chicken breasts/thighs, smoked sausage (andouille), or a smoked Tasso ham (in place of the bacon) in order to up the protein content. Thank you so much for posting this!!
Sounds delicious. You are very welcome. I am so glad that you liked it and you were able to adapt to your liking. That is what cooking is all about!
Made this tonight and it was awesome! We all loved it!
Awesome! So glad that you loved it! Thanks for leaving such a nice complement!
I have made this recipe 4 or 5 times…we absolutely love it. One of the best recipes I’ve madel
Thanks so much Nancy! So glad to hear that you love it!
This looks delicious. Just wondering how many this recipe serves? Happy New Year!
Thank you! Happy New Year to you! Two servings when it is considered the full meal and four when it is a side. I hope that helps. My husband is a big man so I have a hard time judging these things.
Thank you! That is helpful!
This looks awesome! Can I use mozzarella instead of Parmesan? Don’t have any and don’t think I can resist making this today it looks so delicious!
Sorry about the delay. I was at a meeting this morning that lasted several hours. You can not substitute mozzarella as it does melt in cream…it just becomes a gloppy mess. This recipe needs fresh Parmesan cheese. Sorry but I really want you to love this recipe.
Cooked this again tonight. It is becoming a staple. Also works great with fettuccini. I have been recommending it to all my friends and the ones that have tried it also love it. Will have to try it with mushrooms as well one day. Thank you for a great recipe.
I am so glad that you like it. It is one my favorites too and I bet mushrooms would be delicious in it. Thank you for leaving such a nice complement.
I made this recipe a few weeks ago and I a must making it again tomorrow at the request of my daughter. We both loved it!
Thank you so much!! Glad that you both loved it. Complements like this make my day!!
I just made this dish and it was amazing. I didn’t have asparagus and it still came out delicious. This is definitely a must have.
I am so glad that you liked it. Thanks for the nice complement. It made my morning!!
I do not have a reciepe for a Cajun seasoning blend. Do you have any suggestions?
1 tablespoons salt, 1 tablespoon dried oregano, 1 tablespoon paprika, 1 tablespoon cayenne pepper, 1 tablespoon ground black pepper
This is a simple easy one!
Can you buy the Cajun spice or do you make it with the above?
I usually purchase it ready made. I like Tony Chachere’s
Great taste except way too salty for us. (On salt restricted diet for kidneys)
I bought the Tony Chacheres Seasoning; guess I’ll have to make my own minus some salt.
Added sliced mushrooms as well!
Thanks for the recipe
Gotcha! Glad that you liked the taste. I won’t be too difficult to make your own and then you control the salt. Sliced mushrooms sounds wonderful.
I made the cajun pasta today, but had a problem getting the parmesan cheese to melt. I followed the instructions to the letter, but mine looks nothing like yours. It is very stringy and not pretty. So sad!
Oh so sorry. I am always sorry to hear that something went wrong with one of my recipes. I looked over the recipe again and I can not decipher what. It could have been the heat was a little high for melting Parmesan. What size grate did you use? I love this dish so I will remake soon and try a couple of things to ensure a fine melt. SO SORRY AGAIN! So sad!
I added shrimp to mine. Soooo good thank you!!
That sound awesome! So glad that you liked it!
Do you remove the Grease from the pan after cooking bacon?
If it is more than just a little bit yes.