Cream Cheese Bacon Chicken Pasta

That first hiss from the cooker tells you something good is happening. You sense the steam cues starting, the float valve pops up, and before long that steady valve hiss fills the kitchen with promise. It9s like a little secret only your pressure cooker and you share, that something tasty is on its way.

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As you get the broth depth just right and watch the little bits swirling around inside, you remember all the times pressure cooking saved your dinner plans. This creamy chicken bacon pasta? Yeah, it cooks fast but tastes like you spent hours on it.

And when you hear that hiss go quiet it9s your cue. Time to check for that perfect tender pull on the chicken strips, that creamy sauce clinging to every strand of pasta. Y9all, it9s worth the wait every time.

What Makes Pressure Cooking Win Every Round

• Pressure cooking locks in flavors quick so your dish tastes deep and rich.
• You get that tender pull in meat fast without drying it out.
• The steam cues keep you in the loop on how your meal9s progressing.
• Less dishes overall since you cook in one pot mostly.
• Pasta comes out perfectly al dente bcause you control the broth depth and time.
• Use the float valve and pressure release tricks to avoid overcooking.
• It9s a real time saver on busy weeknights when you still want good food.

What Goes Into the Pot Today

• 6 slices bacon lean bcause that crispy bacon brings the flavor you don7t wanna miss.
• 16 ounces pasta uncooked, spaghetti or linguini works great for this creamy mix.
• 1 pound chicken breast cut into strips or chunks btender and quick cooking in the pot.
• 1 tablespoon garlic minced, about 3 large cloves bfor that savory punch.
• 1 teaspoon marjoram or oregano, dry badds a subtle herb vibe.
• 4 cup fresh parsley chopped bfresh herbs make everything feel just right.
• 2 teaspoon salt, you might wanna adjust as you go.
• 2 teaspoon black pepper ba little kick without overpowering.
• 1 teaspoon paprika bsmokey and warm, it brings depth to your chicken.
• 4 ounces cream cheese for that creamy dreamy sauce that hugs every bite.
• 2 cup parmesan cheese shredded or grated booey gooey goodness.
• 1 cup heavy cream brich and smooth, itbsgonna make this pasta sing.
• 3 cup pasta cooking water reserved when pasta is done, bcause you need that moisture to loosen the sauce.

Your Complete Cooking Timeline

Step 1: Cook your pasta according to package directions until al dente. You want it firm but not crunchy. Drain it but don7t toss that cooking water yet, save it for later to help your sauce.

Step 2: In a large skillet over medium heat, cook your bacon until itbsg crispy and smells like heaven. Use a slotted spoon to take it out and put it aside. Don7t pitch that bacon fat, keep about a tablespoon for your chickenbs flavor.

Step 3: Season the chicken pieces with salt, pepper, and paprika. Throw bbinto the skillet with that leftover bacon fat and cook until golden and cooked right through. About 5-7 minutes. Then you gotta remove and set aside.

Step 4: Add your minced garlic to the skillet, cook it for about 30 seconds till itbsg fragrant. You wanna be careful not to burn it or it turns bitter real quick.

Step 5: Turn down the heat low then add the cream cheese, marjoram, and a splash of your reserved pasta water. Stir it gently till the cream cheese melts smooth and makes a nice sauce.

Step 6: Return your cooked chicken and bacon to the skillet and stir to coat everything with that creamy sauce. Then toss in your pasta and mix everything till itbs all combined and saucy. Use a bit more pasta water if the sauce seems too thick. Finish with chopped parsley on top before serving.

Smart Shortcuts for Busy Days

Shortcut 1: Use pre-chopped garlic or garlic paste when youbre in a real rush. Saves peeling and mincing, but still packs flavor.

Shortcut 2: Buy pre-cooked or rotisserie chicken strips to cut down the cooking time even more. You just gotta warm it through in the creamy sauce.

Shortcut 3: Use microwave steam bags for your pasta if you wanna go ultra quick. Just keep that cooking water handy for sauce mixing though.

That First Bite Moment

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You lift your fork, and the creamy sauce clings like a cozy sweater to the strands of pasta. The mixture of chicken and crisp bacon gives you that perfect combo of tender and crunch.

The fragrant hints of garlic and paprika hit your nose before the first taste. Then the rich cream cheese and parmesan melt in your mouth with the silky heavy cream backing it up.

Each bite kinda melts together but you catch the fresh parsley just enough to keep it bright. Itbs comforting but not heavy. You remember why you put in the effort.

And one more forkful later, youbre just glad you got some of this tasty pasta on your plate. It fills you up in the best kinda way.

Your Leftover Strategy Guide

Method 1: Store leftovers in an airtight container in the fridge within two hours. This keeps the creamy sauce from drying out too quickly.

Method 2: Reheat leftovers gently on the stove with a splash of cream or pasta water to loosen the sauce again. Avoid the microwave if you can bcause it might get rubbery.

Method 3: Freeze portions by wrapping tightly and putting them in freezer bags. When you reheat, thaw in the fridge first overnight then warm slowly.

Method 4: Use leftover pasta as a base for a quick soup or add extra veggies and broth to remix it into a new meal. It works real good when you don7t wanna eat the same thing twice.

What People Always Ask Me

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Q1: Can I use other pasta types besides spaghetti or linguini? Sure thing. Penne, fusilli or even rigatoni works fine but cooking times may change a little.

Q2: Can I skip bacon or swap it? Yeah, you can use pancetta or even ham. Bacon adds crispiness but you can still get good flavor without it.

Q3: What if I don7t have cream cheese? Try mascarpone or ricotta for a similar creamy feel, but the flavor changes a bit.

Q4: Can I make this dairy free? You could use coconut cream instead of heavy cream and a vegan cheese substitute, but itbs a different kinda dish then.

Q5: How do I know when chicken is done without overcooking? Watch for the tender pull when poking with a fork, and remember the float valve will drop once pressure lowers.

Q6: What if the sauce is too thick or thin? Add pasta cooking water a tablespoon at a time to loosen, and cook a little longer on low if too thin. Itbs all about that broth depth control.

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Creamy Chicken Bacon Pasta (quick & easy)

A creamy, dreamy pasta dish with chicken, bacon, and herbs — all made quick in one pot. Perfect for cozy weeknights with full flavor and minimal cleanup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 1046 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 6 slices bacon lean
• 16 ounces pasta uncooked, spaghetti or linguini
• 1 pound chicken breast cut into strips or chunks
• 1 tablespoon garlic minced, about 3 large cloves
• 1 teaspoon marjoram or oregano dry
• 0.25 cup fresh parsley chopped
• 0.5 teaspoon salt adjust to taste
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 4 ounces cream cheese
• 0.5 cup parmesan cheese shredded or grated
• 1 cup heavy cream
• 0.75 cup pasta cooking water reserved when draining pasta

Instructions

 

Instructions

• Cook pasta according to package directions until al dente. Drain and reserve ¾ cup pasta water.
• In a large skillet, cook bacon over medium heat until crispy. Use a slotted spoon to remove and set aside. Keep about 1 tablespoon bacon fat in skillet.
• Season chicken with salt, pepper, and paprika. Add to skillet and cook until golden and fully cooked, about 5–7 minutes. Remove and set aside.
• Add garlic to the skillet and cook for 30 seconds until fragrant.
• Reduce heat to low. Add cream cheese, marjoram, and a splash of reserved pasta water. Stir until smooth.
• Return chicken and bacon to skillet. Stir to coat with sauce.
• Add cooked pasta and remaining reserved pasta water as needed. Mix until everything is coated.
• Top with chopped parsley and serve hot.

Notes

Use pre-cooked chicken or garlic paste for faster prep. Save pasta water — it's key to a creamy, smooth sauce. Avoid overcooking by watching liquid levels closely.