Best Chicken Almost Carbonara Recipes

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CHICKEN CARBONARA



Chicken Carbonara image

This chicken carbonara is simply delicious!

Provided by lauren 1891

Time 40m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package spaghetti
2 teaspoons olive oil
1 (4 ounce) package pancetta bacon, diced
2 cloves garlic, minced
2 ½ cups whipping cream
1 cup freshly grated Parmesan cheese
8 large egg yolks
¼ cup chopped fresh basil
¼ cup chopped fresh Italian parsley
4 cups shredded cooked chicken
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
  • Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
  • Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.

Nutrition Facts : Calories 714.6 calories, Carbohydrate 45.4 g, Cholesterol 373.1 mg, Fat 43.4 g, Fiber 1.9 g, Protein 34.7 g, SaturatedFat 22.7 g, Sodium 353.1 mg, Sugar 1.8 g

CHICKEN ALMOST CARBONARA



Chicken Almost Carbonara image

Like lots of others, right now I'm looking for ways to use leftovers and pantry items, to avoid extra trips to the grocery, and to save money. I had leftover cooked chicken and some mushrooms in the refrigerator that I needed to use. I had pasta in the pantry, but alas, no cream, so this dish kind of "grew like Topsy" with ingredients I already had on hand--a partial bottle of white wine, frozen peas, and parsley right outside the door. My son said, "Hey, this is almost like carbonara," and the name was born!

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork

Time 45m

Yield 8

Number Of Ingredients 16

4 slices bacon
1 (16 ounce) package penne pasta
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 onion, vertically sliced
1 (8 ounce) package sliced fresh mushrooms
2 tablespoons minced fresh garlic
2 teaspoons dried Italian seasoning
salt and ground black pepper to taste
1 cup white wine
3 cups chicken stock, divided
2 cups chopped, cooked chicken
1 ½ cups frozen petite peas
5 tablespoons all-purpose flour
1 cup grated Parmesan cheese, or more to taste
¼ cup minced fresh Italian parsley

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
  • At the same time, heat olive oil and butter in a 12-inch skillet over medium heat until butter is melted and oil is hot. Add onion and cook, stirring often, until tender, 3 to 5 minutes. Add mushrooms and cook, stirring often, until soft, 3 to 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in Italian seasoning, salt, and pepper and evenly distribute the contents in the skillet.
  • Stir in wine and bring to a boil, about 3 minutes. Pour in 2 cups chicken stock, add cooked chicken and peas, and bring to a boil.
  • While mixture is coming to a boil, place flour in a pint jar with a lid. Slowly add remaining chicken stock to the jar, stirring briskly to break up any lumps. Place the lid on the jar and shake until well blended. Slowly pour flour-stock mixture into the boiling mixture and stir to prevent lumps. Return to a boil and cook, stirring occasionally, until thickened, about 5 minutes.
  • Remove from the heat and stir in 1 cup Parmesan cheese until melted. Pour the hot sauce onto the pasta, add parsley and crumbled bacon, and stir to combine. Serve in individual bowls with additional Parmesan, if desired.

Nutrition Facts : Calories 477.5 calories, Carbohydrate 54.2 g, Cholesterol 45.1 mg, Fat 15.8 g, Fiber 4.2 g, Protein 25.2 g, SaturatedFat 5.4 g, Sodium 597 mg, Sugar 5.7 g

FOUR-CHEESE CHICKEN CARBONARA



Four-Cheese Chicken Carbonara image

This is a recipe I came up with when I had to either cook up a 3-pound package of lean thick-cut bacon or throw it out (which was NOT going to happen). I happened to have everything else on hand anyway. I've already had friends try this, and they loved it. I hope you do, too!

Provided by Marc

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 45m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package thick-cut bacon
1 (16 ounce) package penne pasta
⅓ cup olive oil
¼ cup butter
3 tablespoons minced garlic
3 teaspoons ground black pepper, divided
3 skinless, boneless chicken breasts, sliced
2 cups heavy whipping cream
1 cup grated Parmesan-Romano cheese blend
1 cup shredded Colby Jack cheese blend
3 eggs, beaten

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.
  • Bring a large pot of lightly salted water to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; saute until fragrant, 2 to 3 minutes. Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
  • Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta, stir until coated with sauce, and serve immediately.

Nutrition Facts : Calories 808.1 calories, Carbohydrate 44.2 g, Cholesterol 234.6 mg, Fat 56 g, Fiber 2.1 g, Protein 34.2 g, SaturatedFat 27 g, Sodium 736.3 mg, Sugar 2.1 g

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