Nothing says winter to me more than a delicious, hearty meal. And when I think of “hearty,” I instantly think of a rustic, cheesy dish that of course includes bacon! This rustic dish features chicken thighs in Asiago PDO bacon cream sauce.
So at this point you’re probably wondering, “What does the PDO stand for?” Well, let me tell you – that’s actually a really important descriptor when it comes to this type of cheese. The PDO stands for “Protected Designation of Origin.” What this really means is that this type of cheese has the strongest possible links to original historical practices, because both the raw ingredients and production must come from or happen within the original area. So that means that when you see “Asiago PDO” on the label, that’s the true, authentic, cheese that’s produced in the Asiago alpine mountains of northern Italy. Trust me, the flavor that comes with this cheese is worth checking the labels to ensure you’re purchasing the authentic Asiago cheese. One more thing to mention regarding Asiago PDO before I jump to the recipe is the difference between fresh and aged. To be honest, they’re both AMAZING, but there are some taste differences that are worth mentioning to ensure you select the correct one to make your recipe perfect!
The fresh, or Fresco, Asiago PDO is a slightly more mild, buttery cheese with the slightest tangy notes. The aged, or Stagionato, Asiago PDO has a flavor profile that differs slightly depending on how long the cheese has been aged. For those that haven’t been aged as long, they’ll be milder and sweeter, with slightly more tangy notes than the Fresco. Those that have been aged longer will have a more nutty, robust flavor profile that works really well with rustic, full dishes such as the one I’m sharing below.
If you’d like to learn more about how Asiago PDO is made, where it comes from, and the difference between Fresco and Stagianato, head to https://uncommoneurope.eu/ to learn more!
Before you go though, be sure to pin this recipe so you can try it for yourself!
| Servings | Prep Time |
| 5 servings | 10 minutes |
| Cook Time |
| 20 minutes |
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Nothing says winter to me more than a delicious, hearty meal. And when I think of "hearty," I instantly think of a rustic, cheesy dish that of course includes bacon! This rustic dish features chicken thighs in Asiago PDO bacon cream sauce.
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- 5 Chicken Thighs
- 1 cup Heavy Whipping Cream
- 1/2 cup Chicken Stock
- 1 1/2 cup Shredded Asiago PDO
- 3 strips Cooked, chipped bacon
- 1 cup Sliced Baby Bella Mushrooms
- 1 tbsp chopped parsley
- 2 tbsp olive oil
- 2 1/2 cups Cooked Pasta
- Drizzle olive oil in pan or skillet and heat through, then add chicken thighs.
- While chicken thighs are cooking, in a large pot, bring your liquid to a boil for your pasta.
- Turn chicken thighs over to allow for even cooking.
- Add pasta to boiling liquid and cook until done to your liking, then set aside.
- Once chicken has cooked throughout, remove chicken from pan, but do not drain any liquids that may be in the pan.
- Add heavy whipping cream, chicken stock, and Asiago PDO to the pan that the chicken had been cooking in. Stir until blended.
- Add bacon and mushrooms to the cheese sauce mixture and stir.
- Add chicken back to pan with cheese sauce and continue to cook on low heat to allow cheese sauce to thicken.
- Add pasta to your serving dish, then place chicken thigh and sauce on top, then sprinkle on chopped parsley.
As an extra tip to make this dish super flavorful, cook your pasta in chicken stock instead of water. The pasta will absorb the chicken stock so there's no liquid to drain from the pan and the pasta will have a full, buttery flavor that is perfect with an extra cheesy sauce like this!
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