Creamy Bacon Pasta
A rich, velvety pasta dish loaded with smoky halal bacon, tender spaghetti, and a luscious cheese sauce. This hearty recipe is perfect for family dinners, offering a perfect balance of creamy texture, savory depth, and golden-baked goodness.
Servings: 6 servings
Calories: 620kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3.5 cups milk
- 1 can (10.5 oz) cream of chicken soup
- 8 oz cream cheese, softened
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lb spaghetti, cooked al dente and drained
- 1 cup mozzarella cheese, shredded
- 1 cup cheddar cheese, shredded
- ¾ cup halal bacon alternative, cooked and crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook spaghetti:
- Bring a large pot of salted water to a boil. Add 1 lb spaghetti and cook until al dente. Drain and set aside.
- Sauté aromatics:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook 4–5 minutes until translucent.
- Add garlic:
- Stir in garlic and cook 1 minute until fragrant.
- Make creamy sauce:
- Lower heat to medium-low. Add milk, cream cheese, cream of chicken soup, salt, and pepper. Whisk until smooth.
- Toss pasta in sauce:
- Add cooked spaghetti to the sauce and toss to coat thoroughly.
- Prepare for baking:
- Transfer mixture to a greased baking dish. Sprinkle mozzarella, cheddar, and crumbled halal bacon over the top.
- Bake:
- Place in a preheated 375°F (190°C) oven for 20–25 minutes until bubbly and golden.
Notes
For a vegetarian option, omit the halal bacon alternative.
Can be prepared in a skillet without baking if preferred.
Leftovers store refrigerated for up to 4 days.
Top with extra parsley before serving for freshness.
Can be prepared in a skillet without baking if preferred.
Leftovers store refrigerated for up to 4 days.
Top with extra parsley before serving for freshness.