Creamy Bacon Pasta is a rich and decadent spaghetti dish packed with bacon and cream cheese sauce.

Table of Contents


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  •  cups milk
  • 10.5 ounces can cream of chicken soup
  • 8 ounces cream cheese softened
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound uncooked spaghetti
  • 1 cup grated mozzarella cheese
  • 1 cup grated cheddar cheese
  • ¾ cup bacon cooked and crumbled
  • 2 tablespoons fresh parsley


  • Preheat oven to 375°F.
  • Cook the spaghetti al dente as directed on the package. Rinse and drain under cold water
    1 pound uncooked spaghetti
  • In a large pot over medium-high heat, add the olive oil, once the oil is hot add the onion and cook until the onion has softened, add the garlic and continue cooking for 1 minute or until the garlic is fragrant.
    1 tablespoon olive oil,1 onion,3 cloves garlic
  • Reduce heat, add the milk, cream cheese, cream of chicken soup, and spices, cook until the cream cheese is all melted.
    3½ cups milk,10.5 ounces can cream of chicken soup,8 ounces cream cheese,1 teaspoon salt,½ teaspoon black pepper
  • Toss the spaghetti in the sauce to coat and place in a baking dish.
  • Top with grated cheese and bacon.
    1 cup grated mozzarella cheese,1 cup grated cheddar cheese,¾ cup bacon
  • Cover with aluminum foil and place in the oven. Cook for 20 minutes
  • Remove foil and continue cooking for 10 minutes, place under broil in the last 5 minutes, check closely so that it doesn’t burn.
  • Remove from the oven, serve warm, and sprinkle with chopped parsley if desired.
    2 tablespoons fresh parsley

  • To Store: Store leftovers in an airtight container for up to 3 days.
  • To Freeze: To freeze, place the pasta in an airtight, freezer-safe container for up to 3 months.
  • To Reheat: To reheat, place desired servings on a microwave-safe plate and heat for 45 to 60 seconds.


  • Make sure your cream cheese is softened to room temperature so that it melts well into the sauce.
  • I prefer to use whole milk for this recipe because it makes a thicker sauce, however you can use 2% milk if you don’t mind your sauce a bit thinner.
  • You will need to cook and crumble the bacon beforehand. You can make your bacon by frying, baking or grilling it.


Calories: 553kcal | Carbohydrates: 55g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 59mg | Sodium: 1123mg | Potassium: 481mg | Fiber: 2g | Sugar: 9g | Vitamin A: 585IU | Vitamin C: 3mg | Calcium: 427mg | Iron: 1mg

By Admin

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