Cook the Pasta: Cook the Farfalle pasta until slightly undercooked, then drain, rinse, and set aside.
Fry the Bacon: Fry the chopped bacon until crispy. Save the bacon grease and set the bacon aside.
Cook the Mushrooms: In the same skillet, cook the sliced Baby-Bella mushrooms until browned. Season to taste, then transfer them to the plate with the bacon.
Prepare the Base: In a large pot, combine the chicken broth, 2 cups of milk, Farfalle pasta, salt, and pepper. Bring to a simmer and cook for 8-9 minutes.
Add Asparagus: Add the trimmed and cut asparagus to the pot. Cook for an additional 4-5 minutes until the asparagus is tender.
Blend the Sauce: In a blender, combine the remaining 1 cup of milk, softened cream cheese, and all-purpose flour until smooth.
Thicken the Sauce: Pour the milk mixture into the pot and simmer until the sauce thickens.
Combine Ingredients: Remove the pot from heat and mix in the cooked bacon and mushrooms.
Finish with Cheese: Stir in the shredded or freshly grated Parmesan cheese. Serve the creamy pasta garnished with the reserved bacon and additional Parmesan cheese.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Servings: 4 servings
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