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
Scale
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