This creamy, indulgent Cream Cheese Bacon Chicken Pasta is a skillet full of comfort that’s perfect for busy weeknights. With just a handful of ingredients, it’s simple to prepare and requires minimal dishwashing. In just 35 minutes, you can have a delicious meal ready to serve. And here’s a bonus: it makes fantastic leftovers! Store any extras in an airtight container in the refrigerator, and you can easily reheat them for lunch the next day in the microwave or on the stovetop.
INGREDIENTS
- 1 (16-ounce) package of spaghetti
- 5 slices of thick-cut bacon
- 1 pound of boneless, skinless chicken breast, cut into 1-inch cubes
- 4 cloves of garlic, minced
- 1 ½ cups of chicken broth
- 1 cup of milk
- 1 (8-ounce) package of cream cheese, cut into cubes
- ½ cup of grated Parmesan cheese
- Salt
- Pepper
INGREDIENT FAQS
Spaghetti
I prefer using spaghetti pasta for this dish, but you can also opt for bowtie or penne. Make sure to cook the pasta until al dente, as it will continue to soften slightly after boiling and once mixed with the sauce. Avoid rinsing the pasta; keeping the starch helps the sauce adhere better.
Thick-Cut Bacon
I love adding thick-cut, smoked bacon for a noticeable smokiness and rich flavor in this pasta. Regular-cut bacon works too; just use a few extra pieces to yield enough fat for cooking.
Bacon Fat
You’ll need about 2 to 3 tablespoons of bacon grease. Using the rendered fat from the crispy bacon to sear the chicken enhances the dish’s overall flavor.
Boneless Skinless Chicken Breasts
For this recipe, use 1 pound of boneless, skinless chicken breast cut into 1-inch cubes. Avoid overcrowding the pan to achieve a nice sear and golden brown color for added flavor. If you’re in a hurry, you can substitute precooked rotisserie chicken, but this may slightly alter the flavor.
Minced Garlic
I prefer using fresh minced garlic, as I find it difficult to replicate the flavor using garlic powder or jarred minced garlic.
Chicken Broth
Any brand of chicken broth will work well, including low-sodium options. Just be aware that this may slightly affect the flavor.
Milk
I recommend whole milk for its richness and creamy consistency in the sauce. Some readers have also suggested using heavy cream.
Cream Cheese
Cutting the cream cheese into cubes helps it melt more easily into the sauce. While I usually prefer generic or store brands, I believe that full-fat Philadelphia cream cheese melts best and creates the creamiest sauce texture.
Grated Parmesan Cheese
Feel free to use pre-grated Parmesan cheese to save time on this step.
Salt and Black Pepper
I understand that “add salt and pepper to taste” can feel vague, but it’s the best way to go. Different cheeses have varying salt levels, and the amount of salt and pepper you use on the chicken may eliminate the need for additional seasoning. Just taste and adjust as necessary!
INSTRUCTIONS
- Cook the Pasta: Prepare the spaghetti according to the package instructions until al dente. Drain and set aside.
- Cook the Bacon: In a large skillet over medium heat, cook the bacon until crisp. Drain on paper towels, leaving the bacon drippings in the pan. Crumble the bacon and set aside.
- Sear the Chicken: Season the chicken cubes with salt and pepper. In the same skillet with the bacon grease, sear the chicken over medium heat for 2 to 4 minutes on each side or until browned. Avoid crowding the pan; cook in batches if needed. Once cooked, remove the chicken with tongs or a slotted spoon and place it on a plate. Set aside.
- Make the Sauce: Lower the heat to low and add the minced garlic to the skillet. Sauté until fragrant, about 1 minute, being careful not to burn it. Pour in the chicken broth and milk, stirring to combine. Add the cream cheese and cover the skillet. Cook for a few minutes until the cream cheese is nearly melted, then whisk to combine the sauce. Stir in the Parmesan cheese and simmer uncovered over low heat until the sauce thickens. Season with salt and pepper to taste.
- Combine: Return the cooked chicken and crumbled bacon to the skillet, along with the drained pasta. Toss everything together until well coated. Serve immediately.
NUTRITION INFORMATION
- Calories: 690
- Carbohydrates: 63g
- Protein: 36g
- Fat: 32g
- Saturated Fat: 14g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 10g
- Trans Fat: 0.05g
- Cholesterol: 120mg
- Sodium: 789mg
- Potassium: 653mg
- Fiber: 2g
- Sugar: 6g
- Vitamin A: 681 IU
- Vitamin C: 2mg
- Calcium: 187mg
- Iron: 2mg
