Farfalle & Asparagus Alfredo Pot Pie with Balsamic Tomatoes

Farfalle & Asparagus Alfredo Pot Pie with Balsamic Tomatoes

Tonight, I was in the mood for a new recipe, and wanted to make something special for my wife. She’s a big fan of Alfredo pasta, and also things made with puff pastry. So I concocted a recipe that married them both together. The end result was warm, creamy, flavorful, and flaky – absolute deliciousness! If you’re looking for a slightly different take on your next pasta recipe, give this a shot. You’ll be glad you did!


  1. 2 c. uncooked farfalle
  2. 1 tsp. olive oil
  3. 1 lb. fresh asparagus, cut into 1″ pieces
  4. 1 tsp. kosher salt, divided
  5. 1/2 tsp. fresh ground black pepper, divided
  6. 1 tsp. fresh grated lemon rind
  7. 2 tsp. lemon juice
  8. 1 tbsp. butter
  9. 3-4 cloves garlic, minced
  10. 2 oz. cream cheese
  11. 1/4 c. milk
  12. 6 tbsp. grated Parmesan cheese
  13. 1 tbsp. fresh chives (optional)
  14. 1/2 sheet frozen puff pastry, thawed and cut into 4 pieces
  15. 2 Roma tomatoes, seeded and chopped
  16. 1 tbsp. balsamic vinegar
  17. 1 tbsp. shaved Parmesan cheese


  1. Preheat the oven to 400°F. Spray four individual ramekins with cooking spray.
  2. Cook and drain the pasta according to the package directions. Reserve 1/4 c. pasta water.
  3. Heat a large skillet over medium heat. Add oil, asparagus, 1/2 tsp. salt, and 1/4 tsp. pepper. Sauté for 6-8 minutes or until asparagus is tender. Remove from heat, add lemon rind and juice, tossing to coat. Keep warm.
  4. Melt butter in a medium saucepan over medium heat, then add the garlic and remaining salt, cooking for 1-2 minutes or until starting to soften. Add cream cheese, stirring until smooth. Stir in the milk, Parmesan cheese, and remaining pepper. Stir in the reserved 1/4 c. pasta water, pasta, and asparagus, stirring to coat the noodles and asparagus. Stir in chives, if desired.
  5. Divide the pasta mixture into the ramekins, and top each with a segment of the puff pastry.
  6. Bake for 20-30 minutes, or until the pastry is browned and flaky.
  7. While the pasta pot pies are baking, combine the tomatoes, shaved Parmesan cheese, and balsamic vinegar in a small bowl.
  8. Remove pot pies from the oven and allow to cool for 5-10 minutes. Top each with the tomato mixture and serve.


There isn’t a whole lot to call out for this recipe, other than the fact that it might be a good idea to add a bit of extra liquid in the sauce, since baking it will dry things out a bit. You could also add in some diced tomatoes to the pasta mixture before topping with the puff pastry, if you so desire. If you’re a fan of pasta and alfredo, I can all but guarantee that this recipe will hit on all sixes for you.

Bon Appètit!


One Comment

  1. Ruth Meyer says:

    My family absolutely loves this meal! But rather than make it in individual cups, I make a 9×13 pan to accommodate our family of seven. I double the recipe and add cooked, shredded chicken to the filling. I spread one sheet of puff pastry on the bottom of the pan, the filling on top of that, and one more sheet of puff pastry on top. It’s one of our favorite meals!

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