A blend of cream cheese, heavy cream, mozzarella, and Parmesan makes this Creamy Angel Hair Pasta with Chicken and Bacon incredibly rich and satisfying.
Generous garlic, crumbled bacon, Cajun seasoning, red pepper flakes, and Italian herbs add bold flavor to this easy pasta dish.
How to Serve Creamy Angel Hair Pasta with Chicken and Bacon
This pasta is quite rich, so I prefer to serve smaller portions alongside a crisp garden salad and crusty garlic bread. The bright salad helps balance the creamy sauce.
Type of Pasta
Angel hair gives a delicate, silky texture that pairs well with the sauce, but you can substitute spaghetti, fettuccine, or linguine if you prefer a sturdier noodle.
Make It Spicy
This recipe includes 1/2 teaspoon crushed red pepper flakes for gentle heat. Add a pinch or two of cayenne if you want a more intense kick.
Type of Seasoning
Season the chicken with Cajun or Creole seasoning for depth and warmth. Use your preferred brand or blend to taste.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Angel hair softens faster than thicker pasta, so it loses texture sooner; if you use spaghetti or linguine, leftovers may keep a day or two longer. Reheat gently, adding a splash of milk or reserved pasta water to loosen the sauce.
Recommended Equipment
- Pasta pot with a strainer lid or large stockpot for boiling pasta.
- Large nonstick skillet for cooking bacon, chicken, and sauce.
- Tongs for tossing pasta with the sauce and for serving.
More Creamy Pasta Recipes
- Slow Cooker Crack Chicken Pasta
- Creamy Angel Hair Pasta with Bacon and Shrimp
- Cheesy Garlic Shrimp Alfredo
- Slow Cooker Cajun Chicken Alfredo with Sausage
- Million Dollar Chicken Alfredo
Creamy Angel Hair Pasta with Chicken and Bacon
Equipment
- Pasta pot or large stockpot
- Large nonstick skillet
Ingredients
- 12 ounces uncooked angel hair pasta
- 8 slices bacon, diced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch dice
- 1 1/2 teaspoons Cajun or Creole seasoning
- 3 garlic cloves, minced
- 4 ounces cream cheese, cut into pieces
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/3 cup shredded Parmesan cheese
- Salt and pepper, to taste
- 2 green onions, sliced
Instructions
- Cook the angel hair pasta according to package directions in salted water. Reserve 1/2 cup of the cooking liquid, then drain the pasta and set aside.
- In a large nonstick skillet, cook the bacon until crispy. Remove with a slotted spoon and set aside. Pour off all but 2 tablespoons of bacon grease.
- Pat the chicken dry and season with Cajun seasoning. Heat the reserved bacon grease over medium-high heat, add the chicken, and cook until browned and cooked through. Remove the chicken and set aside with the bacon.
- Add the minced garlic to the skillet and cook about 1 minute. Add the cream cheese, Italian seasoning, and red pepper flakes, stirring until the cream cheese melts.
- Stir in the drained diced tomatoes and heavy cream. Bring to a gentle simmer and cook 2 to 3 minutes to blend the flavors.
- Reduce heat to low and stir in the mozzarella and Parmesan until melted. Season with salt and pepper to taste.
- Add the cooked pasta, chicken, and bacon to the skillet, tossing gently to coat with the sauce. If the sauce is too thick, loosen it with some of the reserved pasta cooking liquid.
- Sprinkle with sliced green onions and serve immediately.
Nutrition information is calculated automatically and should be used as an approximation only.