Creamy Bacon and Cream Cheese Spaghetti Recipe

My incredibly rich and decadent Bacon Cream Cheese Spaghetti is an indulgent, easy-to-make pasta dish loaded with savory bacon and a silky cream cheese sauce. This one-pot style recipe is comforting, family-friendly, and perfect for weeknights when you want something hearty without a lot of fuss.

Bacon Cream Cheese Spaghetti

This recipe cooks the pasta directly in a creamy cheese sauce in a large pot, then finishes in a baking dish until the top is bubbly and golden. The combination of cream cheese, shredded Italian blend, garlic and onion seasonings, and crisp bacon creates a rich, savory flavor everyone will enjoy. It yields plenty of food — a full one-pound box of spaghetti — so it’s great for feeding a crowd or for satisfying leftovers the next day.

Ingredients

• Spaghetti – 1 pound (or substitute any pasta shape you prefer)
• Milk – 4 cups (whole milk yields a thicker sauce; 2% or skim will be a bit lighter)
• Cream Cheese – 8 ounces, plain (onion-and-chive varieties add extra flavor)
• Cream of Chicken Soup – one 10.5 ounce can (cream of mushroom or cream of bacon also work)
• Bacon – about 1 cup cooked and chopped (cook in a skillet or use precooked bacon)
• Garlic Powder – 1 teaspoon (or substitute minced fresh garlic)
• Onion Powder – 1 teaspoon (or use Italian seasoning if preferred)
• Italian Blend Cheese – about 3½ cups shredded (reserve 2 cups for melting into the sauce and the rest for topping)
• Salt and Pepper – to taste

The method is straightforward: melt the cream cheese into milk and soup to create a smooth sauce, stir in cheese and bacon, then add broken spaghetti so the pasta cooks directly in the sauce until al dente. Transferring everything to a baking dish and giving it a brief bake adds a bubbly, cheesy finish that elevates a simple one-pot meal into a satisfying casserole-style dinner.

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large pot over medium heat, combine 4 cups of milk, the 8 ounces of cream cheese, and the can of cream of chicken soup. Stir frequently to prevent scorching and heat until the cream cheese is fully melted and the mixture is smooth.
3. When the sauce is smooth, stir in about 2 cups of the shredded Italian blend cheese, 1 cup of cooked bacon, 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste. Keep the sauce hot but not boiling.
4. Break the dry spaghetti in half and add it to the pot, submerging the strands in the bubbling sauce. The pasta will cook in the sauce rather than a full pot of water. Stir occasionally to prevent sticking.
5. Cook the pasta in the sauce until al dente, approximately 8–10 minutes depending on the pasta and heat. Test a strand for texture and adjust timing as needed.
6. Prepare a 9″x13″ baking dish with non-stick spray. Transfer the cooked spaghetti and sauce into the dish, spreading it evenly. Sprinkle the remaining shredded cheese and additional chopped bacon over the top.
7. Bake for about 15 minutes, until the cheese on top is melted and the casserole is bubbly. Remove from oven and let rest a few minutes before serving.

Serve this Bacon Cream Cheese Spaghetti with a simple side salad or roasted vegetables such as asparagus, zucchini, or broccoli. It pairs nicely with garlic bread and makes a comforting main course on its own. Leftovers reheat well and often taste even better the next day as the flavors meld.

More Pasta Recipes

Taco Macaroni and Cheese

How to Make Alfredo Sauce

Creamy Beef Pasta

Pink Pasta Casserole

Bacon Cream Cheese Spaghetti Recipe

Bacon Cream Cheese Spaghetti

A creamy, cheesy spaghetti casserole made with cream cheese, shredded Italian cheese, crisp bacon, and simple seasonings. Quick to prepare and perfect for family dinners.

Equipment

• Large pot
• Mixing spoon
• 9″x13″ casserole baking dish
• Measuring cups
• Spatula or serving spoon

Ingredients

• 1 pound box spaghetti
• 4 cups milk
• 10.5 ounce can cream of chicken soup
• 8 ounces cream cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup cooked, chopped bacon
• 3.5 cups Italian blend shredded cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large pot, combine milk, cream of chicken soup, and cream cheese. Simmer over medium heat, stirring regularly until smooth.
3. Stir in 2 cups shredded cheese, garlic powder, onion powder, salt, and pepper. Add cooked bacon.
4. Break spaghetti in half and add to the bubbling sauce. Cook until al dente, about 8–10 minutes.
5. Transfer pasta and sauce to a greased 9″x13″ baking dish. Top with remaining cheese and extra bacon.
6. Bake for 15 minutes, then let rest a few minutes before serving.

Additional Info

This recipe makes a generous casserole that reheats well. Adjust seasonings and add vegetables or alternate proteins to suit your family’s tastes.