Cream Cheese Bacon Chicken Pasta (Print Version)
Creamy chicken, bacon, and parmesan combine with spaghetti for a comforting dinner full of savory flavors.
# Ingredients:
→ Pasta
01 -
16 ounces spaghetti
→ Meat and Proteins
02 -
5 slices thick cut bacon
03 -
1 pound boneless skinless chicken breast, cut into 1-inch cubes
→ Sauce and Dairy
04 -
4 cloves garlic, minced
05 -
1 1/2 cups chicken broth
06 -
1 cup whole milk
07 -
8 ounces cream cheese, cut into cubes
08 -
1/2 cup grated parmesan cheese
→ Seasonings
09 -
Salt
10 -
Ground black pepper
# Steps:
01 -
Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Drain well and set aside.
02 -
Heat a large skillet over medium heat. Cook the bacon slices until crispy. Remove bacon and drain on paper towels. Reserve the rendered bacon fat in the pan. Crumble the bacon and set aside.
03 -
Season the chicken cubes with salt and pepper. In the reserved bacon fat over medium heat, sear the chicken for 2 to 4 minutes per side until golden brown and cooked through. Work in batches to avoid overcrowding. Remove the chicken with tongs or a slotted spoon, leaving the fat in the pan. Set aside.
04 -
Lower the heat to low. Add the minced garlic to the bacon fat and sauté for about 1 minute until fragrant, taking care not to let it brown.
05 -
Pour the chicken broth and milk into the skillet. Stir well, then add the cream cheese cubes. Cover the skillet and cook for several minutes until the cream cheese is nearly melted. Whisk the mixture until smooth, then incorporate the grated parmesan cheese. Simmer uncovered over low heat until the sauce thickens. Adjust salt and pepper to taste.
06 -
Return the cooked chicken and crumbled bacon to the pan. Add the drained spaghetti and toss everything together to coat evenly with the sauce. Serve immediately while hot.
# Notes:
01 -
Reserve a small amount of pasta water to thin the sauce if needed.