Bacon Chicken Alfredo Pasta

What you need:

  • 1 1/2 cups rotisserie-style chicken, shredded
  • 1 cup diced ham
  • 1 tbsp. brown sugar
  • Bacon
  • 1 roma tomato
  • 5 to 6 stalks asparagus (Jonna adds that you can really use any vegetable that your family likes or omit it completely)
  • 1 cup grated Parmesan cheese
  • Pasta, whichever you want (I used penne and elbow macaroni because I didn't have enough of either to make enough pasta for us to eat alone)


  • 1 cup milk
  • 1 cup chicken broth (I make mine with water and chicken bouillon)
  • 1 cup whipping cream
  • 1 cup shredded Cheddar cheese
  • 1 cup grated Parmesan cheese
  • 2 tbsp. buttter
  • 2 tbsp. flour
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • Red pepper flakes (optional)
  • 1 tsp. white sugar
  • 1/2 tsp. cracked black pepper


  1. Fry bacon until crispy; drain on paper towels.
  2. Fry pieces of ham in bacon grease (I drained off some first to prevent horrible heartburn and indigestion). Sprinkle brown sugar on top. Ham is done when it is golden and sugar is caramelized.
  3. Cook asparagus (I steamed mine). Chop tomato and asparagus. Set aside. I put mine with the chicken.
  4. Over medium heat, melt butter.
  5. Add flour, seasonings and sugar. Whisk until it is bubbly.
  6. Continue whisking, slowly add in milk, cream and broth. Keep whisking until sauce is thickened. 
  7. Turn down the heat until low and add cheeses. Once melted, cover.
  8. Prepare pasta al dente and drain.
  9. For serving, you can do one of two things...1) The original recipe calls for serving the sauce over the pasta topped with crumbled bacon, ham, asparagus, tomato, chicken and grated Parmesan.  2) My lazy way: mix chicken, tomato, bacon, ham and asparagus into the sauce and serve over pasta. Top with extra Parmesan.

Recipe from Get Off Your Butt and BAKE!