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
- Easy Cheesy Spaghetti
Bacon Asparagus Cajun Pasta
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
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Sandy.bollom
Hello can you make this night before and it he good the next day
Beth Pierce
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.
Sheilla
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!
Mitch
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!
Beth Pierce
Shrimp sounds delicious in that! I think I will try that too!
Kelsey
Does the spinach have to fresh or can you use frozen
Beth Pierce
I am not sure how frozen would blend into the soup. Perhaps if you chopped it up some.
Shannon Richards
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?
Beth Pierce
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.
Paige
Also, what is your recommendation on the dry white wine?
Beth Pierce
It would be best to get a dry white wine like a sauvignon blanc, Pinot Grigio, Pinot Gris or Pinot Blanc.
Paige
What type of heavy cream do you recommend?
Beth Pierce
Heavy whipping cream
MaryAnne
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!
Beth Pierce
I am so glad that you like it! It is such a fun dish!! I think chicken would be delicious in there!!
Gabby
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!
Beth Pierce
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.
Julie
Can this be fixed a couple of hours before serving?
Beth Pierce
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.
Celia
Hi! I’m curious if there is anything else I can substitute the wine with? Looks delicious.
Beth Pierce
You could just add a couple tablespoons of chicken broth. That should do the trick since the wine would reduce pretty fast!