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Creamy and satisfying this cream cheese bacon chicken pasta was born from my need to combine rich flavors in a comforting weeknight dinner. Over the years it has become the one dish my family begs for after a busy day and it never disappoints.
I first made this after a long weekday and was surprised at how everyone enthusiastically scraped their bowls clean. The little bits of crispy bacon truly spark joy in every bite.
Ingredients
- Spaghetti: the base of the dish absorbs the sauce beautifully look for good semolina pasta for best texture
- Thick cut bacon: provides a smoky richness try applewood smoked if available
- Boneless skinless chicken breast: lean protein that soaks up sauce flavor choose plump even pieces
- Garlic: minced for essential depth use fresh cloves for the brightest taste
- Chicken broth: gives a savory backbone choose low sodium to control salt
- Milk: adds creaminess without being too heavy whole milk is ideal
- Cream cheese: cubed so it melts easily always use full fat for optimum texture
- Grated parmesan cheese: offers nutty salty notes buy a wedge and grate fresh for boldest flavor
- Salt and pepper: foundational seasoning use fresh cracked black pepper for a peppery kick
Step-by-Step Instructions
- Prepare the Pasta:
- Cook your spaghetti in well salted water until it is just al dente then drain and set aside so it does not overcook. The pasta continues to cook a bit in the sauce.
- Cook and Crumble the Bacon:
- Place the bacon slices in a large skillet and fry over medium heat until crisp. Move the bacon onto paper towels to drain then crumble into pieces while warm. Be sure to leave the drippings in the skillet as they add immense flavor to the dish.
- Sear the Chicken:
- Season chicken cubes well with salt and pepper. Add them to the reserved bacon grease in the skillet and sear on each side for two to four minutes until golden brown and just cooked through. Do not crowd the pan as that will steam rather than brown the chicken. Remove chicken from the pan and set aside.
- Start the Sauce:
- Lower heat to low then add minced garlic to the bacon grease. Stir for about one minute just until it becomes fragrant but not browned. This step brings out the garlic’s sweetness.
- Create the Creamy Sauce:
- Pour in the chicken broth and milk whisking to combine well. Scatter the cubed cream cheese in then cover the pan and let everything warm for several minutes. Once nearly melted whisk until fully combined. Sprinkle in parmesan cheese and keep whisking. Let the sauce gently simmer until thickened and velvety then season with salt and plenty of black pepper.
- Bring It All Together:
- Return the cooked chicken and crumbled bacon to the sauce. Add the drained spaghetti then toss thoroughly so every strand gets coated in the creamy sauce. Serve immediately for maximum creaminess and flavor.
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Parmesan cheese always reminds me of my grandmother grating over every pasta dish at Sunday dinners. The way it melts into the sauce here is extra comforting.
Storage Tips
Keep any leftovers in an airtight container in the refrigerator for up to three days. When reheating add a splash of milk or broth to restore creaminess. Avoid microwaving too long as that can dry out the chicken.
Ingredient Substitutions
Fettuccine or penne works wonderfully if you are out of spaghetti. Swap the chicken for leftover turkey or use rotisserie for extra ease. If bacon is not on hand try pancetta or even turkey bacon for a lighter touch.
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Serving Suggestions
This pasta shines on its own but a green salad with a tangy vinaigrette is a fresh side. Garlic bread makes an excellent companion for scooping up extra sauce. I love serving peas or steamed broccoli on the side for a pop of color.
Cultural and Historical Context
Bacon and cream cheese infused pasta dishes draw inspiration from both Italian and American comfort food traditions. While traditional Italian carbonara uses eggs and pancetta this version leans into creamy American sauces and the kind of stick to your ribs meals so many of us grew up loving.
Recipe FAQs
- → Can I use another type of pasta?
Absolutely! Fettuccine, penne, or rigatoni work well and soak up the creamy sauce nicely.
- → Is it possible to substitute turkey bacon?
Yes, turkey bacon can be used for a lighter option, though you may need extra oil for sautéing.
- → How do I prevent the sauce from curdling?
Keep the heat low when adding dairy ingredients and whisk continuously until the cream cheese melts smoothly.
- → Can I make this dish ahead of time?
It’s best served fresh, but leftovers can be stored in the fridge and gently reheated with a splash of milk to loosen the sauce.
- → Are there any recommended garnishes?
Top with chopped parsley, extra parmesan, or freshly ground black pepper for added flavor and appeal.
- → What vegetables pair well with this dish?
Steamed broccoli, sautéed spinach, or peas are great additions to complement the creamy texture.