Bacon Cream Cheese Spaghetti is the ultimate comfort-food pasta dish—creamy, cheesy, and loaded with savory bacon goodness. With its bold combination of bacon and cream cheese, this decadent recipe delivers rich, savory flavor from the very first bite. The creamy sauce clings perfectly to al dente spaghetti, while a golden cheese topping delivers that irresistible oven-baked finish. Whether you’re craving a cozy weeknight dinner or a crowd-pleasing dish for friends, this recipe brings all the cheesy, bacon-y comfort in one satisfying bowl.
Why You’ll Love This Recipe
There’s so much to love about Bacon Cream Cheese Spaghetti: it’s decadently cheesy, effortlessly creamy, and every forkful bursts with smoky bacon flavor. The luscious cream cheese and soup-based sauce is easy to whip up—no complicated techniques or fancy ingredients required. Baking it adds a delightful golden cheese crust that takes this comfort classic over the top. With flexible milk options and pantry-friendly spices, this recipe is customizable and forgiving. It’s the kind of easy, crowd-pleasing meal that warms hearts and satisfies picky eaters and families alike.
Ingredients
- 1 pound (16 oz) box spaghetti
- 4 cups milk (whole, skim, or your preference)
- 10.5-ounce can cream of chicken soup
- 8 ounces cream cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder or dried onion flakes
- Salt and pepper, to taste
- 1 cup cooked and chopped bacon
- 3.5 cups Italian blend shredded cheese, divided
Step-by-Step: How to Make Bacon Cream Cheese Spaghetti
- Preheat your oven to 400°F (200°C). Grease a baking dish with non-stick spray or butter.
- Simmer the base: In a large pot over medium heat, whisk together the milk, cream of chicken soup, and cream cheese. Stir until the cream cheese has fully melted and the mixture is smooth.
- Season and cheese: Stir in 2 cups of the shredded Italian blend cheese, along with the garlic powder, onion powder (or flakes), and season with salt and pepper to taste. Mix until the cheese is melted and everything is well blended.
- Add the pasta: Break the spaghetti strands in half and carefully stir them into the hot, bubbling cheese sauce. Cook, stirring frequently, until the pasta is al dente—usually about 8–10 minutes, depending on your desired texture.
- Bake: Transfer the cheesy spaghetti mixture to the prepared baking dish. Sprinkle the remaining 1.5 cups of Italian blend cheese evenly on top.
- Place in the preheated oven and bake for approximately 15 minutes, or until the surface is beautifully golden and bubbling.
- Serve and enjoy immediately while warm and gooey.
Helpful Tips
- To prevent sticking, stir the pasta often while it cooks in the sauce.
- Use freshly shredded cheese—pre-shredded kinds contain anti-caking agents that can slightly affect melting smoothness.
- If your sauce seems too thick, thin it with a splash more milk; if too runny, let it simmer gently until it thickens.
- For crispy bacon, bake or pan-fry and drain on paper towels before chopping to reduce grease.
- Rotate the baking dish halfway through baking if your oven tends to heat unevenly—to encourage an evenly golden top.
Substitutions and Variations
- Soup base: Swap cream of mushroom, celery, or even broccoli soup for a subtle flavor twist.
- Cheese: Use sharp cheddar, smoked gouda, or pepper jack for different flavor profiles.
- Protein: Replace or supplement bacon with cooked pancetta, ham, or even diced cooked chicken.
- Vegetarian option: Omit bacon and add sautéed mushrooms or caramelized onions for savory depth. A vegetable-based cream soup makes a great alternative to cream of chicken for a vegetarian-friendly twist.
- Dairy swap: Substitute part of the milk for heavy cream or half-and-half for extra richness, or try lactose-free milk if needed.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: You can freeze portions—use freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Microwave covered until evenly warm, or heat gently on the stovetop, adding a splash of milk to restore creaminess.
Nutritional Information
(Approximate per serving, assuming 8 servings)
- Calories: 450–550 kcal
- Fat: 25–30 g (including saturated fat from cheese and bacon)
- Carbohydrates: 45–55 g (mostly from pasta)
- Protein: 15–20 g (from cheese, bacon, and milk)
- Sodium: Moderate to high—cream soup and bacon add salt, so adjust added salt accordingly
- Calcium: Good source, thanks to the cheese and milk
- Adjust as needed for dietary restrictions by swapping low-fat or lactose-free dairy, whole-wheat pasta, or trimming down cheese amounts.
Serving Suggestions
- Pair with a crisp green salad (think mixed greens or arugula) dressed lightly in vinaigrette to balance richness.
- Steamed broccoli or roasted asparagus make great veggie sides that complement the creamy pasta.
- Serve with garlic bread or crusty Italian bread to soak up every bit of sauce.
- Offer pickled or roasted vegetables as a tangy contrast to the savory, creamy noodles.
Frequently Asked Questions About Bacon Cream Cheese Spaghetti
Q: Can I make this ahead and bake later?
Yes! Simply cook the pasta in the sauce until just under al dente, then cool slightly. Transfer to the baking dish, cover tightly, and refrigerate for up to a day. Let the dish sit at room temperature for 30 minutes before baking, and if it’s still chilled, extend the baking time slightly to ensure it’s heated through.
Q: Can I use regular cream instead of milk?
Absolutely—heavy cream or half-and-half will yield a richer, creamier sauce. You can swap them in equal measure for milk, but you may want to reduce added salt slightly if using richer dairy.
Q: My sauce is too thick or too thin—what should I do?
If the sauce is too thick, stir in a bit more milk or cream until it reaches your desired consistency. If it’s too runny, let it simmer a little longer before adding pasta, or let the pasta cook a bit more in the sauce so it absorbs excess liquid.
Q: Can I make this vegetarian?
Yes! Simply omit the bacon and consider adding sautéed mushrooms, onions, or even roasted veggies like bell peppers for extra flavor. A vegetable-based cream soup makes a great alternative to cream of chicken for a vegetarian-friendly twist.
Conclusion
Thank you so much for trying this cozy Bacon Cream Cheese Spaghetti recipe! I hope its creamy, cheesy texture and savory bacon bites bring you all the comfort and joy you’re looking for in a weeknight dinner—or a delightful crowd-pleaser. This dish is easy to make, full of flavor, and perfect for sharing with family or friends. From my kitchen to yours, here’s to delicious simplicity and warm meals that bring people together. Enjoy every cheesy forkful, and happy cooking—I’m so grateful to have you as part of our food-loving community!
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Bacon Cream Cheese Spaghetti
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Description
Creamy, cheesy, and packed with bacon, this Bacon Cream Cheese Spaghetti is a baked pasta dish your family will crave. The velvety sauce wraps every bite of spaghetti in flavor—ready in under an hour and perfect for busy weeknights or cozy weekends.
Ingredients
1 pound spaghetti
4 cups milk (whole, skim, or your choice)
10.5 oz can cream of chicken soup
8 oz cream cheese
1 tsp garlic powder
1 tsp onion powder or dried onion flakes
Salt and pepper, to taste
1 cup cooked and chopped bacon
3.5 cups shredded Italian cheese blend (divided)
Instructions
- Preheat your oven to 400°F (200°C). Grease a baking dish with non-stick spray or butter.
- Simmer the base: In a large pot over medium heat, whisk together the milk, cream of chicken soup, and cream cheese. Stir until the cream cheese has fully melted and the mixture is smooth.
- Season and cheese: Stir in 2 cups of the shredded Italian blend cheese, along with the garlic powder, onion powder (or flakes), and season with salt and pepper to taste. Mix until the cheese is melted and everything is well blended.
- Add the pasta: Break the spaghetti strands in half and carefully stir them into the hot, bubbling cheese sauce. Cook, stirring frequently, until the pasta is al dente—usually about 8–10 minutes, depending on your desired texture.
- Bake: Transfer the cheesy spaghetti mixture to the prepared baking dish. Sprinkle the remaining 1.5 cups of Italian blend cheese evenly on top.
- Place in the preheated oven and bake for approximately 15 minutes, or until the surface is beautifully golden and bubbling.
- Serve and enjoy immediately while warm and gooey.
Notes
Use fresh shredded cheese for best melt. To make it vegetarian, swap the soup with a veggie-based one and skip the bacon. You can prep the dish ahead and refrigerate—just bake a bit longer if chilled.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1.5 cups (approx.)
- Calories: 510
- Sugar: 5g
- Carbohydrates: 48g
- Protein: 18g