Cream Cheese Bacon Chicken Pasta

Ingredients:

1 (16-ounce) package spaghetti
5 slices thick-cut bacon
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
4 cloves garlic, minced
1 1/2 cups chicken broth
1 cup milk
1 (8-ounce) package cream cheese, cut into cubes
1/2 cup grated Parmesan cheese
Salt, to taste
Pepper, to taste

Instructions:

Cook the Pasta:
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Cook the Bacon:
In a large skillet over medium heat, cook the bacon until crispy. Transfer the bacon to a plate lined with paper towels to drain, keeping the bacon drippings in the skillet. Crumble the bacon once cooled and set aside.
Cook the Chicken:
Season the chicken with salt and pepper. Add it to the skillet with the bacon grease over medium heat. Cook for 2 to 4 minutes on each side, or until the chicken is golden brown. If needed, cook the chicken in batches to avoid overcrowding the pan. Once browned, remove the chicken from the skillet and set it aside, leaving the bacon grease in the pan.
Make the Sauce:
Lower the heat to low and add the minced garlic to the pan. Sauté for about 1 minute, until fragrant, being careful not to burn the garlic. Add the chicken broth and milk, stirring to combine. Add the cream cheese and cover the skillet. Let it cook for a few minutes until the cream cheese begins to melt. Use a whisk to stir the sauce until smooth. Stir in the grated Parmesan cheese and continue to simmer, uncovered, over low heat until the sauce thickens. Season with salt and pepper to taste.
Combine:
Return the cooked chicken and crumbled bacon to the skillet. Add the cooked pasta and toss everything together until well coated in the creamy sauce.
Serve:
Serve the pasta immediately, garnishing with additional Parmesan cheese, if desired.