Creamy Crack Chicken Pasta Beef Bacon (Printable)

Tender chicken smothered in creamy cheese sauce with crispy beef bacon and aromatic herbs over perfectly cooked pasta.

# What You'll Need:

→ Meats

01 - 2 large chicken breasts, diced
02 - 8 slices beef bacon, chopped

→ Pasta

03 - 12 oz penne or rigatoni pasta

→ Dairy & Cheese

04 - 8 oz cream cheese, softened
05 - ½ cup heavy cream
06 - 1 cup grated sharp cheddar cheese
07 - 2 tbsp unsalted butter

→ Vegetables & Herbs

08 - 3 cloves garlic, minced
09 - 2 spring onions, thinly sliced
10 - 2 tbsp fresh parsley, chopped
11 - 1 tbsp fresh chives, chopped

→ Spices & Seasoning

12 - ½ tsp smoked paprika
13 - ½ tsp garlic powder
14 - ½ tsp onion powder
15 - Salt and freshly ground black pepper, to taste

# How To Make:

01 - Cook the pasta according to package instructions in salted boiling water until al dente. Reserve ½ cup pasta water, then drain and set aside.
02 - In a large skillet over medium heat, add the chopped beef bacon. Cook until crispy, about 5–6 minutes. Remove with a slotted spoon and drain on paper towels. Pour off excess fat, leaving 1 tbsp in the skillet.
03 - Season diced chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
04 - In the same skillet, add butter and seasoned chicken. Sauté for 4–5 minutes until golden and cooked through. Add garlic and cook for 1 more minute.
05 - Lower heat. Stir in cream cheese and heavy cream, whisking until smooth and melted. Add reserved pasta water as needed for a silky sauce.
06 - Mix in cheddar cheese until melted.
07 - Add cooked pasta to the skillet, tossing to coat in the sauce. Stir in spring onions, half the crispy beef bacon, and half the fresh herbs. Divide onto plates and top with remaining beef bacon and herbs. Serve immediately.

# Expert Tips:

01 -
  • Beef bacon brings a deeper, smokier flavor that stands up beautifully to the rich cream sauce
  • The whole dish comes together in 45 minutes but tastes like it simmered all afternoon
  • Leftovers actually improve overnight as the sauce soaks into every pasta curve
02 -
  • The pasta water is not optional, it is the liquid gold that binds the sauce and helps it cling to every piece of pasta
  • Beef bacon cooks faster than pork bacon and can go from crispy to burnt quickly, so keep a close eye on it
  • Room temperature cream cheese prevents those annoying lumps that never quite melt into the sauce
03 -
  • If you cannot find beef bacon, turkey bacon works but regular pork bacon will change the flavor profile significantly
  • The sauce continues to thicken as it stands, so serve immediately or have extra pasta water ready to loosen it up

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