Ingredients
- Pasta (penne, rotini, or your choice) – 1 pound
- Chicken breasts, boneless, skinless – 2, cooked and cubed
- Turkey bacon – 6 slices, cooked and crumbled
- Cream cheese – 8 ounces, softened
- Milk or chicken broth – 1/2 cup
- Parmesan cheese, grated – 1/4 cup
- Garlic powder – 1 teaspoon
- Salt and pepper – to taste
Instructions
- Step 1: Cook pasta according to package directions until al dente. Drain well and set aside.
- Step 2: While pasta is cooking, cook the turkey bacon until crispy. Crumble and set aside. If the chicken isn't cooked yet, cook it now. Cube and set aside.
- Step 3: In a large skillet or pot, combine the softened cream cheese and milk (or chicken broth). Heat over low heat, stirring constantly until the cream cheese is melted and the sauce is smooth.
- Step 4: Stir in the Parmesan cheese, garlic powder, salt, and pepper into the cream cheese sauce. Adjust seasonings to your liking.
- Step 5: Add the cooked pasta, chicken, and crumbled turkey bacon to the sauce. Toss to coat everything evenly.
- Step 6: Heat through, stirring occasionally, until everything is heated through. Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or broth to the pasta to prevent it from drying out and restore creaminess.
- Garnish with fresh parsley and an extra sprinkle of Parmesan cheese for a pop of color and flavor.
- For an even richer flavor, try browning the cubed chicken in the skillet before adding it to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American