Chicken, Bacon, Ham, Asparagus and Cheddar Parmesan Pasta

Is that title a mouthful or what?  Pretty much everything but the kitchen sink is in this pasta and it is SO GOOD!  

I'm not going to lie . . . this dish was quite a bit of work.  Definitely a Sunday dish and a dish you make when you have a helper in the kitchen.  All of the steps are super simple, nothing hard about it, but there is just a lot to do.

A warm bed of pasta is topped with a rich and creamy cheesy sauce, with shredded chicken, brown sugar ham, smoked peppery bacon, roasted asparagus and diced tomatoes.  It turned out amazing and tasted like a fancy Italian meal that will impress anyone who devours it.  I served it alongside some FABULOUS FOCACCIA and I savored each and every bite.

If you have any pasta loving Dad's, this would be awesome for Father's Day!

Chicken, Bacon, Ham, Asparagus Cheddar Parmesan Pasta
adapted from: Just Get Off Your Butt and Bake
(Printable Recipe) or (Printable with Picture)

1 c. cooked chicken, shredded (rotisserie)
3/4 c. ham, diced
1 Tbl. brown sugar
1/2 Lb. bacon
3/4 bunch of asparagus
olive oil
salt and pepper
1 roma tomato, diced
spaghetti noodles

Sauce:
2 Tbl. unsalted butter
3-4 Tbl. flour
1 garlic clove, minced
1 c. milk
1 c. low-sodium chicken broth
1 c. half-and-half (I used fat-free)
1/4 tsp. onion powder, or to taste
1/4 tsp. garlic powder, or to taste
1 tsp. white sugar
black pepper
1 1/2  c. Cheddar cheese, grated
1/2 c. Parmesan cheese, grated

Trim about an inch off the bottom of each asparagus spear and discard.  Toss asparagus with a little olive oil and sprinkle with salt and pepper.  Spread out onto a baking sheet and roast in a 400 degree oven for about 10-15 minutes, flipping halfway through.  When done, allow to cool for a few minutes, then chop into 1-inch pieces; set aside.   

Heat a large skillet over medium heat.  Add the bacon and cook until crispy and remove to a paper towel lined plate; set aside.  Discard all but a teaspoon of the bacon grease.  Add the diced ham and 1 Tablespoon of brown sugar.  Stir together and cook until the ham is golden and sugar is absorbed, about 1-2 minutes.  Remove to a bowl; set aside.

Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions.

For the Sauce: To the same skillet, melt the butter.  Add the minced garlic and saute for about 30 seconds.  Whisk in the flour, one Tablespoon at a time, until a paste forms.  Allow to cook for a few minutes, stirring occasionally.  Gradually whisk in the milk, then the broth and last the half-and-half.  Whisk until smooth.  Season with onion powder, garlic powder, sugar and black pepper.  Continue cooking until thickened.  Whisk in the Cheddar cheese and Parmesan cheese and stir until smooth.  Taste and adjust seasonings, if needed.    

Add the cooked shredded chicken, the fried ham and the chopped asparagus to the sauce and heat on low until everything is heated through.  

Serve sauce over noodles and top with diced tomato and cooked and crumbled bacon.     

Jenn's Notes:  I thought this was delicious, but I felt like the chicken could be omitted.  

Serve with:

Fabulous Focaccia Bread