Ingredients:
- 12 oz spaghetti
- 6–8 slices bacon, chopped
- 1 cup milk
- 1 (10.5 oz) can cream of chicken soup
- 4 oz cream cheese, softened
- 1 ½ cups shredded cheese (cheddar or mozzarella work great)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
Instructions:
1. Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and set aside.
2. Cook the Bacon
In a large skillet over medium heat, cook chopped bacon until crispy.
Remove bacon with a slotted spoon and set aside, leaving about 1–2 tablespoons of bacon grease in the pan.
3. Make the Creamy Sauce
Reduce heat to medium-low.
Add cream of chicken soup, milk, and cream cheese to the skillet. Stir continuously until the cream cheese melts and the sauce becomes smooth.
Stir in garlic powder and onion powder. Let the sauce simmer gently for 3–5 minutes until slightly thickened.
4. Add Cheese and Combine
Stir in shredded cheese and mix until melted and creamy.
Return the cooked bacon to the skillet.
Add drained spaghetti and toss until fully coated in the sauce.
5. Serve
Taste and adjust with salt and pepper if needed.
Serve hot with extra shredded cheese on top if desired.
Tips & Variations
- Add sautéed mushrooms or spinach for extra flavor.
- Swap cheddar for pepper jack for a little kick.
- For extra creaminess, add a splash of heavy cream.
- Top with fresh parsley for color and freshness.
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.
Creamy, cheesy, and packed with bacon this spaghetti is guaranteed to become a family favorite.