March 9, 2011

Creamy Chicken Parmesan Pasta

After much frustration and throwing things I'm not proud of {{kidding, or am I??}}I finally got my stupid card reader to do its job.  Seriously...I had to walk away for a bit and ask hubby to do something.  And you know what?  He walks over, looks at my card reader and says that all the little wires are bent...oops.  Then he uses the computer one and it worked.  Nothing makes me feel more humiliated than that;)  At least I got my pictures and I can finally post.  Moral of the story...don't get so mad you bend wires that are important!

So...on to the goodness.  I realized that I have been doing a whole lot of sweets lately.  I mean big can my butt get?  So I am doing something that is light and non-fatty...HA!  At least there are veggies in it!  
If there is one thing I love more than desserts, it is pasta...with a creamy sauce...that has whipping cream and butter and bacon.  You will lick your plate clean and then you will take some bread and wipe the pan clean...since your plate is already clean.  So...enjoy it, and then run 10 miles the next day:)

Creamy Chicken Parmesan Pasta
Source: Just Get Off Your Butt and Bake

1 1/2 c. cooked, diced or shredded Chicken, (I used Rotisserie Chicken)
1 c. diced fried ham (opt)
1 c. crumbled, cooked bacon (for the top)
1 diced Roma Tomato (for the top)
5-6 stalks of cooked, tender Asparagus
1 c. grated Parmesan Cheese and additional for the top
Pasta...your families favorite

1 c. milk
1 c. chicken broth
1 c. whipping cream
1 c. grated cheddar cheese
1 c. Parmesan cheese
2 TBS butter
2 TBS flour
1/4 tsp. garlic powder
1/4 tsp. onion powder
a few sprinkles of Red pepper flakes (opt.)
1 tsp. white sugar
1/2 tsp. cracked black pepper

Fry bacon until crispy, place on Paper towels and set aside.  Fry pieces of Ham in a small amount of the bacon grease.  Sprinkle a tablespoon of Brown Sugar on top of the ham, and toss until the ham is golden and the Brown sugar has caramelized.  Chop or shred the Chicken Breasts, chop tomato, and chop tender cooked Asparagus. (If you don’t care for Asparagus, you could use Broccoli or any vegetable your family likes, or just leave it out entirely)
Over medium heat, melt 2 tablespoons butter.  Add 2 tablespoons flour, seasonings, sugar and whisk together with the butter until bubbly.  Continue whisking, and slowly add the milk, cream and the chicken broth.  Whisk Constantly, so that you don’t get any lumps.  You want your sauce to be nice and smooth.  Keep whisking until the sauce has thickened.  Turn heat to low, and add the grated cheddar and Parmesan cheese.  Once melted and mixed thorougly, turn your heat to the lowest temperature and cover.  Add chicken and ham to the sauce.  Prepare your pasta until al dente. Drain well.
Plate the pasta, and serve the sauce over the top.  Crumble your bacon on top of the sauce, and also top with Asparagus, tomatoes and more grated Parmesan Cheese.  Delish!
*This also warms up nicely the next day.  Just mix any left over Pasta in with the sauce, and keep in well sealed container. Just heat in skillet, but don’t let the sauce boil! 
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  1. I am on a diet and posts like these sure aren't helping ;)

  2. oooh, yum! i love a good pasta, and this sounds like it would hit the spot!

    i'm hosting a blog hop called mangia mondays & i would love you to share this and any other recipe you may have!

  3. Too funny!! I found you through Mangia Mondays, and I'm making a chicken parm pasta tonight. Not this one...mine has no bacon or ham in it or added veggies...but I just thought it ironic so popped over to see what you did with yours. Sounds really good!!

    I shared my Mexican Omelette. Hope you'll stop by :)

    Denise @ Creative Kitchen

  4. UGH that sounds sooooo good. It's 11:35 pm and I want to go whip this up right now - how wrong is that? Thanks for sharing - yum!

  5. This looks so yummy. I can't wait to try it.