Cream Cheese Bacon Chicken Pasta Recipe

Ben Carraoli

Cream Cheese Bacon Chicken Pasta Recipe

I tried this one-pan Cream Cheese Bacon Chicken Pasta 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.

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Prep Time 10

Cook Time 25

Servings: 6

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.

Notes

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.