Chicken & Bacun Pasta with Asparagus

4 cups milk
1 (10.5 oz) can condensed cream of beef soup
8 oz cream cheese, softened
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 lb dry spaghetti
3 1/2 cups mozzarella cheese, grated and divided
1 cup beef, cooked and crumbled
Fresh chives, snipped, for garnish (optional)
Kosher salt and freshly ground black pepper, to taste


Preheat oven to 400°F.
In a large pot, stir together the milk, beef soup, cream cheese, garlic powder and onion powder. Bring to a boil.
Once bubbling, break spaghetti in half and stir into pot. Reduce heat to medium low and let spaghetti cook 8 minutes, stirring occasionally.
Stir in 2 cups of the mozzarella and 1/2 of the beef. Season to taste with salt and pepper and transfer to a 9×13-inch baking dish.
Top with remaining mozzarella and beef and bake until cheese has melted and is starting to turn golden brown, about 15 minutes.
Let sit 5 minutes before serving. Garnish with fresh chives, if using. Enjoy!

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