Bring a large pot of salted water to a boil. Add bow tie pasta and cook until al dente, about 10–12 minutes or according to package directions. Drain and set aside.

Bring a small pot of salted water to a boil. Add asparagus pieces and cook for 2–3 minutes until tender-crisp and bright green. Drain and transfer to a bowl of ice water to stop cooking. Drain again and set aside.

Heat a skillet over medium heat and cook bacon strips until crispy, about 7–10 minutes. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, crumble into small pieces and set aside.

Melt butter in a large skillet over medium heat, avoiding browning. Add garlic and sauté for 1 minute until fragrant. Stir in Parmesan cheese and chicken soup base until combined. Slowly pour in heavy cream, stirring constantly to create a smooth sauce. Season with salt and pepper to taste. Cook until slightly thickened, about 3–5 minutes.

Add cooked pasta to the skillet with the cream sauce and toss until fully coated. Gently fold in the blanched asparagus. Sprinkle crumbled bacon and toasted pine nuts over the pasta.

Sprinkle with chopped parsley and additional Parmesan cheese, if desired. Serve warm and enjoy!