Creamy Lemon Parmesan Penne with Asparagus and Bacon

This creamy lemon Parmesan penne pasta bake is the ultimate comfort food with a bright twist. Tender penne is enveloped in a velvety sauce made with sour cream, cream sauce base and a hint of lemon, then studded with crispy bacon, fresh asparagus and sautéed onion and garlic. A golden Parmesan topping finishes it off in the oven.

Perfect for busy weeknights, this dish comes together quickly on the stovetop before a short bake. Serve it family style straight from the baking dish with extra lemon wedges for a touch of acidity that balances the richness. It’s an easy, satisfying meal that will earn you heart eyes at the dinner table.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Bring a large pot of salted water to a boil. Coat an 8×8-inch baking dish with cooking spray.
2. Place bacon on a baking sheet and roast on top rack until crispy, 10-15 minutes. Transfer to a paper towel-lined plate; once cool, roughly chop.
3. Add penne to boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
4. Trim woody ends from asparagus and cut into 1-inch pieces. Halve, peel and finely dice onion. Peel and mince garlic. Zest and quarter the lemon.
5. Heat oil in a large pan over medium-high heat. Add asparagus and onion; season with salt and pepper. Cook until lightly browned and tender, 4-6 minutes. Add garlic and cook until fragrant, 30-60 seconds.
6. Return drained penne to the empty pot. Add cooked vegetables, half the chopped bacon, stock concentrate, sour cream, cream sauce base, juice from half the lemon and a pinch of lemon zest. Stir, adding reserved pasta water as needed until creamy.
7. Transfer pasta mixture to the prepared baking dish. Sprinkle evenly with Parmesan. Bake on top rack until cheese melts, 3-5 minutes. Sprinkle with remaining bacon.
8. Let rest 5 minutes before serving. Serve family style with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni, fusilli or farfalle works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of milk or water to restore creaminess.

Can I make this vegetarian?

Absolutely! Omit the bacon and use vegetable stock concentrate instead of chicken. Add a pinch of smoked paprika for a smoky flavor.