Do Share Recipe

Cream Cheese Bacon Chicken Pasta Recipe | Rich & Flavorful Dinner

I tried this one-pan Cream Cheese Bacon Chicken Pasta recipe the other night and I’m still thinking about it. There’s something about the creamy sauce, smoky bacon and tender chicken alongside pasta that just feels like comfort on a plate.

I love that it only uses a handful of ingredients and comes together quickly — perfect for those evenings when I’ve been running around all day. Let’s dive into all the tasty details so you can whip this up at home. You could also enjoy a similar creamy chicken pesto pasta recipe for another indulgent pasta dinner.

Ingredients

Here’s what you’ll need, and a few pro-tips along the way:

1 (16-ounce) package spaghetti – I recommend spaghetti because its long strands help catch the sauce. Cook to al dente so it doesn’t go mushy when mixed with sauce.
5 slices thick-cut bacon – I used thick-cut smoked bacon for maximum flavor and a rich bacon fat base. You could use regular bacon, but you may need a few more slices to get enough fat to cook the chicken.
1 lb boneless, skinless chicken breast (cut into 1-inch cubes) – Cubing helps cook quickly and evenly. Don’t crowd the pan when searing so you get a good golden-brown crust.
4 cloves garlic (minced) – Fresh garlic adds far more flavour than powdered or pre-minced jar garlic.
1 ½ cups chicken broth – A simple base for the sauce; low-sodium works too but flavor may be slightly milder.
1 cup milk – I find whole milk gives the richest texture. Substituting lower fat milks may make the sauce thinner.
1 (8-ounce) package cream cheese (cut into cubes) – Cutting into cubes helps it melt evenly into the sauce. A full-fat cream cheese works best for the smoothest texture.
½ cup grated Parmesan cheese – Freshly grated is ideal, but pre-grated works in a pinch. This adds salty, nutty depth.
Salt and black pepper – Season to taste. Because bacon and Parmesan both bring salt, it’s best to add gradually and taste as you go.

Note: serves 6

Variations

If you’d like to put a twist on it or cater to specific dietary preferences, here are some ideas:

Dairy-free version: Use a plant-based cream cheese substitute and a full-fat unsweetened almond or oat milk, and skip or replace the Parmesan with a dairy-free “parmesan” style sprinkle.
Low-carb/keto variation: Swap the spaghetti for spiralized zucchini or shirataki noodles, and use heavy cream instead of milk for a richer, thicker sauce.
Extra flavour add-ins: Stir in sun-dried tomatoes, chopped fresh spinach (added just before serving), or sautéed mushrooms for extra texture and colour.
Spicy version: Add a pinch of red pepper flakes or cayenne with the garlic to give the sauce a bit of heat.
Vegetarian twist: Skip the chicken and bacon, and use smoked tofu or tempeh plus vegetable broth for a smoky, hearty vegetarian version. You could also try a teriyaki chicken lettuce wraps recipe for a lighter protein-packed option.

Cooking Time

Here’s how the timing breaks down:

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

Large skillet – for cooking the bacon, searing the chicken and finishing the sauce.
Tongs or slotted spoon – to remove bacon and chicken without discarding the bacon fat.
Whisk – to properly blend the cream cheese, milk and Parmesan into a smooth sauce.
Medium pot – to cook the spaghetti pasta separately to al dente.
Colander – to drain the pasta and keep the starch on (don’t rinse it!).

How to Make Cream Cheese Bacon Chicken Pasta?

Cook the Pasta

Start by bringing a pot of salted water to a boil and cook the spaghetti according to package instructions until it reaches al dente. Drain it but don’t rinse—keeping the starch helps the sauce cling to the noodles.

Crisp the Bacon and Sear the Chicken

In your large skillet over medium heat, cook the bacon until it’s nice and crisp. Drain the bacon pieces and set aside, but leave about 2-3 tablespoons of bacon fat in the pan. Then season the chicken cubes with salt and pepper and sear them in the bacon fat until golden brown, working in batches if needed so you don’t crowd the pan.

Make the Creamy Sauce

Turn the heat down to low and add the garlic into the bacon fat; cook until fragrant (about 1 minute). Then pour in the chicken broth and milk. Add the cubed cream cheese, cover the pan, and cook until the cream cheese has nearly melted. Whisk in the Parmesan and let the sauce simmer uncovered on low until it thickens.

Combine Everything and Serve

Add the cooked pasta back into the skillet along with the seared chicken and crumbled bacon. Toss everything together until the pasta is well-coated in the sauce and everything is evenly mixed. Serve immediately for the best texture.

Additional Tips for Making this Recipe Better

From my own experience, here are some tweaks I found helpful:

I always cube the cream cheese before adding it to help it melt more smoothly and avoid lumps.
I keep the heat low when whisking in the cheese so the sauce doesn’t separate or burn—slow and gentle wins here.
I found that using whole milk (or even half-and-half) instead of low-fat milk gives a much creamier texture—less watery sauce.
If you notice the sauce is too thin, leave it to simmer a bit longer uncovered so excess liquid evaporates and the sauce thickens.
Leftovers taste even better the next day after the flavours have had time to meld — I often make this for Sunday dinner so there’s enough for lunch the next day.

How to Serve Cream Cheese Bacon Chicken Pasta?

Think about colour, texture and garnish to make this dish look as good as it tastes. I like to serve it with a sprinkle of chopped fresh parsley for a pop of green, plus an extra crack of black pepper on top for visual appeal. A side of steamed broccoli or a crisp garden salad balances the richness.

If you have garlic bread or cheesy breadsticks, they’re a welcome addition to mop up every bit of sauce. Serve in a wide shallow bowl so the sauce can pool around the pasta rather than getting lost in a tall dish.

Nutritional Information

Here are the estimated key nutritional facts per serving:

Calories: 690 kcal
Protein: 36 g
Carbohydrates: 63 g
Fat: 32 g

Make Ahead and Storage

Storing

You can keep any leftovers in an airtight container in the refrigerator. I recommend eating within 2–3 days for best texture and flavour.

Freezing

I haven’t personally frozen this dish because the sauce and pasta may change texture (pasta can become a bit mushy; sauce may separate). If you decide to freeze it, consider doing so without the pasta, and add fresh pasta when reheating.

Reheating

When reheating, warm it gently on the stovetop over low heat, stirring and adding a small splash of milk if the sauce seems thick or dry. You can also use the microwave, covered, stirring every 30 seconds to ensure even heating.

Why You’ll Love This Recipe?

Here are some of the top reasons this dish stands out:

Minimal prep, maximum flavour – With just a few key ingredients and one skillet for most of the work, this comes together fast—ideal for busy weeknights.
Comfort food done right – The creamy sauce, smoky bacon and tender chicken all wrapped up in pasta create a dish that simply satisfies.
Flexible for customisation – It welcomes tweaks like switching pasta types, adding veggies, or making it dairy-free or low-carb.
Great for leftovers – It reheats well and makes a hearty second-day lunch without losing its charm.
Crowd-pleaser simplicity – It tastes like something gourmet, but is simple enough for any home cook to pull off confidently.

Ben Carraoli