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CREAM CHEESE BACON CHICKEN PASTA

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

CREAMY BAKED MAC AND CHEESE RECIPE

Indulge in the ultimate comfort food with this creamy, cheesy, and oh-so-delicious baked mac and cheese recipe. This dish is a crowd-pleaser, perfect for weeknight dinners, potlucks, or simply satisfying a craving. We’ll guide you through the simple steps to create a homemade mac and cheese that’s even better than your favorite takeout. Get ready to savor every bite of this cheesy goodness!

CAN YOU USE WHIPPING CREAM IN MAC AND CHEESE?

Absolutely, you can use heavy whipping cream in mac and cheese! Many recipes typically combine milk with flour and sometimes use artificial cheeses like Velveeta to achieve creaminess. However, the secret to an incredibly rich homemade macaroni and cheese is to use heavy whipping cream.

It may sound indulgent, but isn’t gathering with loved ones the perfect time to indulge a little? You don’t have to go overboard—just a small portion of comfort food can often bring the satisfaction we crave.

Baking mac and cheese with cream results in the creamiest, easiest dish without the need for Velveeta or a flour roux, making it quicker and simpler than traditional methods.

Macaroni and cheese is a staple at potlucks, BBQs, and holiday meals—always a favorite, especially among kids—and it tends to disappear fast!

While we usually stick to lean proteins, vegetables, and healthy starches during the week, life is all about balance. When we come together with friends and family, serving comforting classics is essential. Sometimes we even whip up a low-carb cauliflower version, which is nearly as popular!

MACARONI AND CHEESE WITH HEAVY CREAM INSTEAD OF MILK IS THE BEST!

Macaroni and cheese made with heavy cream instead of milk is truly the best! Using heavy cream enhances the creaminess and eliminates the need for the roux step found in classic recipes—what a time-saving shortcut!

This dish is easily adaptable; you can add protein to transform it into a satisfying main course. Plus, it’s a family-friendly recipe that even the pickiest eaters will love. Get ready for the creamiest, cheesiest, and most delicious macaroni and cheese that everyone will be raving about!

INGREDIENTS

  • 2 cups elbow macaroni
  • 4 cups heavy whipping cream
  • 4 cups shredded sharp cheddar cheese, divided
  • 2 cups shredded Gruyère or mozzarella cheese
  • ½+ teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Panko breadcrumbs (optional)

INSTRUCTIONS

  • Preheat the Oven: Set your oven to 350°F (175°C).
  • Cook the Pasta: In a saucepan, bring water to a boil. Add the elbow macaroni and cook according to the package instructions, reducing the cooking time by 1-2 minutes to ensure the pasta is al dente (for example, if the package suggests 6-8 minutes, cook for 6 minutes). Drain the pasta and transfer it to a baking dish.
  • Prepare the Cheese Sauce: In a medium saucepan over medium heat, pour in the heavy cream. Add 2 cups of sharp cheddar cheese, the Gruyère cheese, smoked paprika, and ½ teaspoon of salt. Allow the cheese to melt, then bring the mixture to a simmer, stirring continuously until the sauce is smooth.
  • Combine: Pour the creamy cheese sauce over the cooked pasta, mixing well to combine.
  • Bake: Sprinkle the remaining 2 cups of sharp cheddar cheese evenly on top of the pasta mixture. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Serve hot and enjoy!

Notes

  • This recipe can be easily doubled for a larger baking dish.
  • For best results, avoid pre-shredded cheese, as it often contains potato starch, which can hinder melting and prevent those delicious cheese pulls.
  • If you prefer a crispy top, switch off the oven and turn on the broiler, broiling until the mac and cheese reaches your desired level of browning.
  • Feel free to increase the smoked paprika for a smokier flavor, as many readers have enjoyed it that way!
  • For a one-pan dinner, consider adding precooked protein to the dish.