Cream Cheese Bacon Chicken Pasta

This satisfyingly rich cream cheese bacon chicken pasta combines everyday ingredients into an extraordinary one-skillet meal that delivers pure comfort in every forkful. Tender chunks of golden-seared chicken and crispy bacon pieces are nestled among perfectly cooked spaghetti, all enveloped in a silky cream cheese sauce that clings beautifully to each strand of pasta. The savory bacon fat infuses the entire dish with smoky depth, while the combination of cream cheese and Parmesan creates a luscious, velvety texture that elevates this simple meal into something that feels indulgent despite its straightforward preparation.

I created this recipe during a particularly chaotic week when my family was running in different directions with various activities. Standing at the refrigerator at 5:30, wondering what I could possibly make with the random ingredients inside, I spotted cream cheese, bacon, and chicken breast. The resulting dish was such a hit that my teenager, who typically disappears immediately after dinner, actually lingered at the table asking for seconds. My husband now requests this pasta at least twice a month, especially when we need something comforting after a long day. What I love most is how it transforms basic ingredients into something that feels special enough for company while being simple enough for a Tuesday night.

Key Ingredients

• Thick-cut Bacon: Provides both crispy texture and renders the fat that becomes the flavorful foundation for the entire dish. The smokiness infuses everything it touches, creating depth that would be impossible to achieve otherwise. Thick-cut bacon holds its texture better in the sauce than regular bacon.
• Cream Cheese: Creates a velvety, tangy sauce that coats each strand of pasta perfectly. When melted into the sauce, it provides body and richness without requiring a flour-based roux or heavy cream. Full-fat Philadelphia brand truly does melt more smoothly than other varieties.
• Pasta Cooking Water: Though not listed in the ingredients, reserving some starchy pasta water before draining is crucial. This magical ingredient helps bind the sauce, allowing it to cling to the pasta rather than slide off.
• Parmesan Cheese: Adds nutty depth and saltiness that balances the creamy tanginess of the cream cheese. It also helps thicken the sauce to the perfect consistency that coats the back of a spoon.

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Step-by-Step Instructions

Begin with the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add 8 ounces of spaghetti and cook until al dente according to package directions, usually about 7-9 minutes. The pasta should retain a slight firmness, as it will continue cooking slightly in the sauce. Before draining, reserve 1 cup of the starchy pasta water—this important step creates the bridge that helps the sauce adhere to the pasta.

Render the Bacon Fat:

While the pasta cooks, place 6 slices of thick-cut bacon, cut into 1/2-inch pieces, in a large, cold skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and has released its fat, about 8-10 minutes. Using this cold skillet method allows the fat to render slowly, maximizing flavor while minimizing burning.

Create the Flavor Base:

Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving behind approximately 2-3 tablespoons of bacon fat in the skillet. This rendered fat becomes the flavor foundation for the entire dish, infusing everything with smoky richness.

Sear the Chicken:

Increase the heat to medium-high and add 1 pound of boneless, skinless chicken breasts cut into 1-inch cubes to the hot bacon fat. Season with salt and pepper, then sear until golden brown on all sides and cooked through, about 5-7 minutes. Working in batches if necessary prevents overcrowding, which would steam rather than sear the chicken. The golden crust developed during this step adds significant flavor.

Develop the Aromatics:

Reduce the heat to medium and add 3 cloves of minced fresh garlic to the skillet with the chicken. Sauté for just 30-60 seconds until fragrant but not browned, as garlic can quickly become bitter when overcooked.

Create the Sauce Base:

Pour 1/2 cup of chicken broth into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These caramelized bits (known as fond) dissolve into the liquid, adding tremendous depth of flavor to the sauce.

Build the Creamy Sauce:

Stir in 1/2 cup of whole milk and 4 ounces of cream cheese cut into cubes. Allow the cream cheese to melt slowly, stirring occasionally until the sauce becomes smooth and silky. The cubed cream cheese melts more quickly and evenly than adding a whole block.

Enrich with Parmesan:

Once the cream cheese has fully melted, add 1/2 cup of grated Parmesan cheese, stirring until incorporated. The combination of cream cheese and Parmesan creates the perfect balance of tanginess and savory depth.

Combine the Elements:

Add the drained pasta to the skillet, tossing gently to coat each strand with the creamy sauce. If the sauce seems too thick, gradually add small amounts of the reserved pasta water until you reach your desired consistency. The starch in this water helps bind the sauce to the pasta.

Finish with Texture and Seasoning:

Return the crispy bacon to the skillet, gently folding it throughout the pasta. Taste and adjust seasoning with additional salt and black pepper as needed. The final dish should be creamy, well-seasoned, and have an appealing distribution of chicken and bacon throughout.

The Secret to Perfect Sauce Consistency

Achieving the ideal sauce texture took me several attempts to master. My first try resulted in a sauce that was too thin and watery, sliding right off the pasta. The breakthrough came when I discovered the importance of properly incorporating the reserved pasta water. Rather than adding it all at once, I now add it gradually, allowing the sauce to absorb each addition before deciding if more is needed.

The temperature at which you add the cream cheese also matters significantly. If the skillet is too hot, the cream cheese can separate, creating a grainy texture. I've found that reducing the heat to medium-low before adding the cream cheese and allowing it to melt slowly produces the silkiest result. Patience at this stage is rewarded with a perfectly smooth, velvety sauce.

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Smart Advance Prep

For especially busy evenings, I've developed a system that makes this recipe even more weeknight-friendly. The chicken can be cubed and stored in the refrigerator up to a day ahead, and bacon can be cooked and crumbled in advance (though I recommend storing the rendered fat separately to reheat and use when preparing the dish).

When my week looks particularly hectic, I sometimes double the recipe and freeze individual portions for future meals. The sauce reheats beautifully, though I find adding a splash of milk while warming helps restore its creamy consistency.

I learned about the importance of proper pasta cooking through a memorable kitchen failure. Rushing through dinner preparation one evening, I overcooked the pasta to the point of mushiness, then compounded the problem by rinsing it under cold water (which washed away the starches that help the sauce adhere). The resulting dish was a disappointing combination of bland, soggy pasta and sauce that refused to cling to it. Since that disaster, I've become vigilant about cooking pasta just to al dente and never, ever rinsing it for this recipe.

The technique that completely transformed this dish for me was learning to properly deglaze the pan after searing the chicken. Initially, I would add the broth and immediately proceed with the recipe, but now I take the time to thoroughly scrape the browned bits from the pan's bottom as the broth simmers. These caramelized bits contain concentrated flavor compounds that dissolve into the sauce, creating remarkable depth. This simple step, which takes no more than 30 seconds, elevates the entire dish from good to memorably delicious.

Recipe Tips & Questions

→ Can I use a different type of pasta?

Yes, you can substitute the spaghetti with any pasta shape you prefer. Fettuccine, penne, or rigatoni work particularly well with this creamy sauce, as their shapes help capture more of the delicious sauce.

→ How can I make this dish lighter?

To make a lighter version, you can use reduced-fat cream cheese, turkey bacon instead of regular bacon, and whole wheat pasta. You can also replace some of the milk with additional chicken broth.

→ Can I add vegetables to this pasta?

Absolutely! This dish works well with added vegetables like spinach, peas, mushrooms, or asparagus. For leafy greens, stir them in at the end until just wilted. For firmer vegetables, sauté them with the chicken or steam separately before adding.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or chicken broth as the sauce tends to thicken when cooled. Reheat gently on the stovetop or in the microwave at 70% power, stirring occasionally.

→ Can I make this ahead of time?

This dish is best served immediately after cooking, but you can prepare components ahead of time. Cook the bacon and chicken and refrigerate separately. You can also prepare the sauce ahead and reheat gently before combining with freshly cooked pasta.