Creamy Bacon Cheesy Spaghetti

 

 Creamy Bacon Cheesy Spaghetti

 

This Creamy Bacon Cheesy Spaghetti is rich, comforting, and packed with flavor. Tender spaghetti is coated in a silky, cheesy sauce made with cream of chicken soup, milk, and cream cheese, then finished with crispy bacon and melted shredded cheese. It’s an easy, family-friendly dinner that comes together quickly and tastes like pure comfort in every bite.

 Ingredients

• 12 oz (340 g) spaghetti
• 6–8 slices bacon, chopped
• 1 cup milk
• 1 can (10.5 oz) cream of chicken soup
• 4 oz cream cheese, softened and cubed
• 1½–2 cups shredded cheese (cheddar, mozzarella, or a blend)
• 1 teaspoon garlic powder
• Salt and black pepper, to taste

Optional additions: chopped parsley, red pepper flakes, or sautéed onions.

Instructions

Step 1: Cook the Spaghetti

1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti according to package instructions until al dente.
3. Drain and set aside.

Step 2: Cook the Bacon

1. In a large skillet over medium heat, cook the chopped bacon until crispy.
2. Remove bacon with a slotted spoon and set aside.
3. Leave about 1–2 tablespoons of bacon grease in the pan for flavor.

Step 3: Make the Creamy Sauce

1. Lower the heat to medium-low.
2. Add cream of chicken soup and milk to the skillet.
3. Stir until smooth and heated through.
4. Add the cream cheese and garlic powder.
5. Stir continuously until the cream cheese is fully melted and the sauce is creamy.

Step 4: Add the Cheese

1. Slowly stir in the shredded cheese.
2. Continue stirring until melted and smooth.
3. Season with salt and black pepper to taste.

Step 5: Combine Everything

1. Add the cooked spaghetti to the sauce.
2. Toss gently until fully coated.
3. Stir in the crispy bacon.
4. Let everything simmer together for 2–3 minutes to blend flavors.

 Serve

Serve hot with extra shredded cheese on top or a sprinkle of parsley. This dish pairs well with garlic bread or a simple green salad.

 Tips for Best Results

• Use full-fat cream cheese for a richer sauce
• Don’t overcook the pasta—it will continue cooking in the sauce
• Add a splash of milk if the sauce thickens too much
• For extra flavor, use sharp cheddar or a cheese blend

 Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat gently with a splash of milk to loosen the sauce

 Variations

• Add cooked chicken or mushrooms
• Use penne or fettuccine instead of spaghetti
• Bake with extra cheese on top at 375°F (190°C) for 15 minutes