Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped
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3 cloves garlic, minced
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3½ cups whole milk
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1 can (10.5 oz) cream of chicken soup
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8 oz cream cheese, softened
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1 teaspoon salt
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½ teaspoon black pepper
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1 pound uncooked spaghetti
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1 cup shredded mozzarella cheese
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1 cup shredded cheddar cheese
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¾ cup cooked and crumbled turkey bacon
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2 tablespoons chopped fresh parsley (optional)
Instructions
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Preheat Oven:
Preheat your oven to 375°F. -
Cook Spaghetti:
Cook the spaghetti according to package directions until al dente. Drain and set aside. -
Prepare Sauce:
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In a large pot over medium heat, heat the olive oil.
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Add the chopped onion and cook until softened, about 5 minutes.
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Stir in the minced garlic and cook for another minute.
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Reduce heat to low and add the milk, cream of chicken soup, softened cream cheese, salt, and black pepper.
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Cook, stirring frequently, until the cream cheese is fully melted and the sauce is smooth.
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Combine Pasta and Sauce:
Add the cooked spaghetti to the sauce, tossing to coat evenly. -
Assemble in Baking Dish:
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Transfer the pasta and sauce mixture to a greased 9×13-inch baking dish.
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Sprinkle shredded mozzarella and cheddar cheeses over the top.
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Top with the crumbled turkey bacon.
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Bake:
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Cover the dish with foil and bake for 20 minutes.
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Remove foil and bake an additional 10 minutes until cheese is bubbly.
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For a golden top, broil for the last 5 minutes—keep an eye on it!
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Serve:
Let rest for a few minutes before serving. Garnish with fresh parsley if desired.