Creamy Bacon and Mushroom Chicken White Spaghetti

Creamy Bacon and Mushroom Chicken White Spaghetti 

Prep Time: 15 minutes |  Cooking Time: 25 minutes |  Total Time: 40 minutes | Servings: 4

Ingredients:

8 oz (225 g) spaghetti (white pasta)

1 tablespoon olive oil

4 strips bacon, chopped

1 lb (450 g) boneless skinless chicken breasts or thighs, sliced thin

Salt and pepper, to taste

1 teaspoon garlic powder

2 tablespoons butter

8 oz (225 g) mushrooms, sliced

3 cloves garlic, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 teaspoon ground nutmeg (optional, for depth)

1/4 cup chicken broth (as needed to loosen sauce)

Fresh parsley, chopped (for garnish)

Directions:

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook spaghetti according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.

2. Crisp the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Transfer to a paper towel-lined plate. Drain most of the grease, leaving about 1 tablespoon in the pan.

3. Cook the Chicken: Season sliced chicken with salt, pepper, and garlic powder. Add to the skillet and cook until golden and cooked through. Remove and set aside with the bacon.

4. Sauté the Mushrooms: In the same skillet, melt butter. Add mushrooms and cook for 5–6 minutes until browned and tender. Stir in the garlic and sauté for 1 more minute.

5. Make the Cream Sauce: Lower the heat. Stir in the heavy cream, Parmesan, and nutmeg (if using). Simmer gently for 2–3 minutes, adding chicken broth or reserved pasta water to thin if needed.

6. Combine Everything: Return chicken and bacon to the pan. Toss in the cooked spaghetti and stir until everything is well coated and heated through.

7. Serve: Garnish with fresh parsley and a little extra Parmesan if you’re feeling fancy. Serve warm and creamy!