Creamy Bacon Chicken Spaghetti (Printer-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1 (16-ounce) package spaghetti
02 -
5 slices thick cut bacon
03 -
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
04 -
4 cloves garlic, minced
05 -
1 1/2 cups chicken broth
06 -
1 cup milk
07 -
1 (8-ounce) package cream cheese, cut into cubes
08 -
1/2 cup grated parmesan cheese
09 -
salt
10 -
pepper
# Let's Cook!:
01 -
Cook the pasta to al dente, according to the package instructions, and set aside
02 -
In a large skillet, over medium heat, cook the bacon until crisp. Drain on paper towels, keeping the bacon drippings in the pan. Crumble and set aside
03 -
Season the chicken with salt and pepper and sear in the bacon grease over medium heat. Cook the chicken for 2 to 4 minutes on each side or until brown. Work in batches if necessary to prevent crowding the pan. Remove chicken from pan using tongs or a slotted spoon to allow bacon grease to remain in the pan. Place chicken on a plate. Set aside
04 -
Lower the heat to low and add the minced garlic. Cook in the bacon grease until fragrant - just about 1 minute - being cautious not to burn the garlic. Add the chicken broth and milk. Stir to combine. Add the cream cheese and cover the pan. Cook for a few minutes or until cream cheese is nearly melted. Use a whisk to combine the sauce
05 -
Add parmesan cheese to the pan and whisk together. Simmer, uncovered, over low heat until sauce thickens. Add salt and pepper to taste
06 -
Return chicken and crumbled bacon to the pan along with the pasta and toss together. Serve immediately
# Cook's Notes:
01 -
Best served immediately
02 -
Cook chicken in batches if needed to prevent crowding
03 -
Be careful not to burn the garlic when making the sauce