Cream Cheese Bacon Chicken Pasta (Print-Friendly Version)
Rich cream cheese sauce envelopes chicken, bacon, and pasta for a warm, crowd-pleasing dinner.
# What You’ll Need to Make This:
→ Pasta
01 -
450 g dried spaghetti
→ Meat and Dairy
02 -
5 slices thick-cut bacon
03 -
450 g boneless, skinless chicken breast, cut into 2.5 cm cubes
04 -
225 g cream cheese, cubed
05 -
60 g grated parmesan cheese
06 -
240 ml whole milk
→ Sauce
07 -
4 garlic cloves, minced
08 -
355 ml chicken broth
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# How to Prepare:
01 -
Prepare spaghetti in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
02 -
In a large skillet over medium heat, cook bacon until crisp. Transfer bacon to a paper towel-lined plate to drain, reserving bacon drippings in the pan. Crumble bacon and set aside.
03 -
Season chicken cubes with salt and pepper. Sear in reserved bacon drippings over medium heat for 2–4 minutes per side until golden brown and cooked through, working in batches if necessary. Remove chicken to a plate, leaving drippings in the pan.
04 -
Reduce heat to low. Add minced garlic to skillet and cook in bacon drippings for 1 minute until fragrant, taking care not to burn. Pour in chicken broth and milk, then stir to combine.
05 -
Add cubed cream cheese. Cover skillet and cook for several minutes until nearly melted. Use a whisk to fully combine into a smooth sauce. Stir in grated parmesan cheese and whisk until well incorporated.
06 -
Simmer sauce uncovered on low heat until thickened. Adjust salt and pepper to taste. Return cooked chicken and crumbled bacon to the pan. Add drained spaghetti and toss everything together until evenly coated. Serve immediately.
# Extra Tips:
01 -
For best results, toss pasta with sauce just before serving to maintain creaminess.