Cheesy Chicken, Asparagus, and Bacon Shells

Steps

1. Cook 10 ounces medium shell pasta according to the directions on the package. Drain and set aside.

2. Add 6 pieces chopped raw bacon to a 12-inch skillet and cook over medium-high heat for 3-4 minutes or up to 6 minutes if you prefer crispier bacon.

3. Add 1 bunch asparagus, and 1 cup sliced mushrooms and continue to cook until the vegetables are tender, about 4 minutes.

4. Use the same pot that was used to cook the pasta to prepare the sauce. Add 3 tablespoons salted butter and 2 tablespoons olive oil over medium-low heat. Once the butter is melted, add 1 teaspoon minced garlic, 2 cups heavy whipping cream, and¼ teaspoon ground white pepper. Whisk frequently for about 5 minutes until it begins to simmer.

5. Add ½ cup grated parmesan cheese and 3 teaspoons dried parsley. Cook over low heat for about 10 minutes, until smooth and thick.

6. Once thickened, add 1 cup grated mozzarella cheese and whisk constantly until smooth.

7. Add the pasta and1 ½ cups shredded or chopped chicken, to the skillet with the bacon mixture. Pour the sauce over it and stir until everything is combined. Serve immediately.