Best Chicken Carbonara Recipes

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CHICKEN AND SHRIMP CARBONARA



Chicken and Shrimp Carbonara image

My wife and I went to that popular Italian-American restaurant chain for dinner recently, and I had their shrimp and chicken carbonara. It was absolutely delicious and I thought, 'What the heck, I'll try making this at home.' I found a few recipes online, but none grabbed me. After studying several recipes, I came up with this recipe on my own. It's fairly simple to make, and my wife said it was better than the original.

Provided by Kitchen Commander

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 13

4 tablespoons olive oil, divided
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
3 tablespoons minced garlic, divided
2 tablespoons Italian seasoning
1 pound large shrimp, peeled and deveined
1 (16 ounce) package linguine pasta
8 slices smoked bacon, diced
1 onion, diced
1 ½ cups heavy whipping cream
1 ½ cups grated Parmesan cheese
4 egg yolks
salt and ground black pepper to taste
¼ cup Sauvignon Blanc wine

Steps:

  • Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside.
  • Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Fry shrimp until red on the outside and white on the inside, 6 to 8 minutes. Place with the chicken.
  • Bring a large pot of water to a boil and add remaining 2 tablespoons olive oil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
  • Add bacon to the pan; cook until just crispy, not crunchy, about 6 minutes. Drain on 2 paper towels. Saute onion in the bacon grease until translucent, about 5 minutes.
  • While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.
  • Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Add the creamy egg mixture and reduce heat. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; mix to coat. Serve on top of pasta.

Nutrition Facts : Calories 956.4 calories, Carbohydrate 66.3 g, Cholesterol 407.2 mg, Fat 54 g, Fiber 3.7 g, Protein 50.7 g, SaturatedFat 23.5 g, Sodium 918.3 mg, Sugar 3.8 g

CHICKEN CARBONARA



Chicken Carbonara image

Provided by Giada De Laurentiis

Categories     main-dish

Time 42m

Yield 6 servings

Number Of Ingredients 14

2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel

Steps:

  • Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
  • In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
  • Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

LOADED CHICKEN CARBONARA



Loaded Chicken Carbonara image

Easy and delicious weeknight dinner.

Provided by Tessie

Categories     World Cuisine Recipes     European     Italian

Time 1h10m

Yield 4

Number Of Ingredients 11

6 slices bacon, chopped
1 ½ pounds skinless, boneless chicken breast halves
salt and ground black pepper to taste
3 cloves garlic
1 teaspoon ground black pepper
½ cup white wine
1 ½ cups grated Parmesan cheese
3 large eggs
1 gallon water
1 pound spaghetti
2 cups frozen peas

Steps:

  • Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.
  • Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.
  • Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.
  • Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.
  • Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use.
  • Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.

Nutrition Facts : Calories 927.6 calories, Carbohydrate 94.3 g, Cholesterol 261.2 mg, Fat 23.9 g, Fiber 8.2 g, Protein 73.8 g, SaturatedFat 9.6 g, Sodium 1024.9 mg, Sugar 4.9 g

CARBONARA WITH CHICKEN



Carbonara with chicken image

Serve this pasta crowd-pleaser with a fresh green salad for a hearty dinner. Our indulgent chicken carbonara uses eggs and butter to create a rich sauce

Provided by Lulu Grimes

Categories     Dinner, Main course, Pasta

Time 25m

Number Of Ingredients 8

1 pack spaghetti
1 tbsp olive oil
1 garlic clove, halved
77g pack pancetta
1 chicken breast, cut into strips
2 eggs
100g Grana Padano, finely grated, plus extra to serve (wrap the rest tightly and it will keep for several weeks)
1 tbsp butter

Steps:

  • Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a frying pan and fry the garlic and pancetta until crisp, then add the chicken strips and fry briefly until they're just cooked through. Fish out the garlic clove and discard it. Beat the eggs with the grana padano and some black pepper.
  • Add a couple of tablespoons of pasta water to the pancetta pan along with the butter, then drain the pasta and add it to the pan. Pour in the egg mixture, take the pan off the heat and toss together so the egg cooks in the heat of the pasta. Divide between four warm bowls and top with more cheese, if you like.

Nutrition Facts : Calories 758 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.2 milligram of sodium

OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA



Olive Garden Chicken and Shrimp Carbonara image

Olive Garden's new entree, Chicken & Shrimp Carbonara, was inspired by the chef's recent trip to Rome. A staple in Italian cuisine, Carbonara traces its roots to a hearty meal popularized by charcoal workers in Italian villages. Olive Garden's Carbonara combines chicken and shrimp with bucatini pasta in a pancetta and parmesan cream sauce. Baked and topped with seasoned breadcrumbs, the entrée takes an exciting twist on a classic dish. To learn more about the new menu item, visit www.olivegardennewfavorites.com.

Provided by angela.rambo

Categories     Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 26

1 cup extra virgin olive oil
1 cup hot water
1 tablespoon italian seasoning
1 tablespoon garlic, chopped
3 lbs chicken strips or 1 large shrimp
1 cup butter
1 1/2 teaspoons garlic, chopped
3 tablespoons bacon bits
3 tablespoons all-purpose flour
1 cup parmesan cheese, grated
4 cups heavy cream
4 cups milk
1/4 cup bacon, mixture
cooked pasta
1/2 teaspoon black pepper
2 (14 ounce) boxes pasta (spaghetti, linguine, etc.)
1/4 teaspoon salt
3 tablespoons romano cheese, grated
3 tablespoons parmesan cheese, grated
1 3/4 cups mozzarella cheese, shredded
1/2 cup panko breadcrumbs
1 1/2 teaspoons garlic, chopped
1 1/2 tablespoons butter, melted
2 tablespoons parsley, chopped
1 1/2 cups roasted red peppers, cut into small strips
1/4 cup bacon bits

Steps:

  • Preheat oven to 350ºF.
  • Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips (or shrimp). Cover and refrigerate for at least 30 minutes.
  • Melt butter in a large saucepan over medium heat. Add garlic and bacon bits. Sauté for 5 minutes, stirring frequently.
  • Add flour, Parmesan cheese, heavy cream, milk, pepper and salt to your bacon/butter base. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.
  • Combine Romano, Parmesan, mozzarella, panko, chopped garlic, melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
  • Preheat large skillet. Add chicken (or shrimp) to pan. Add red peppers and bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165ºF for chicken and 155ºF for shrimp.
  • Add sauce. Stir until well blended.
  • Place hot, precooked pasta on a lager serving platter. Top with chicken (or shrimp) and sauce. Evenly distribute topping over top of chicken (or shrimp). Place in oven until top is golden brown.
  • Serve immediately and enjoy.

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 CARBONARA DELUXE



Chicken Carbonara Deluxe image

Turn leftover cooked chicken into this creamy, fragrant pasta experience!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1 package (7 ounces) spaghetti
8 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
2 cups cut-up cooked chicken
1/2 cup grated Parmesan cheese
1/2 cup whipping (heavy) cream

Steps:

  • Cook and drain spaghetti as directed on package.
  • While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.
  • Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.

Nutrition Facts : Calories 525, Carbohydrate 44 g, Cholesterol 110 mg, Fiber 2 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 460 mg

THE ULTIMATE CREAMY CHICKEN CARBONARA



The Ultimate Creamy Chicken Carbonara image

Make and share this The Ultimate Creamy Chicken Carbonara recipe from Food.com.

Provided by Marie

Categories     Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 lb spaghetti
8 slices bacon, cut into 1/2 inch pieces
1/2 cup chopped onion
1 garlic clove, minced
2 cups cut up cooked chicken
1/2 cup grated parmesan cheese
1/2 cup whipping cream (heavy)

Steps:

  • Cook and drain spaghetti as directed on package.
  • While spaghetti is cooking, cook bacon in a a skillet, stirring frequently, until crisp.
  • Remove bacon from pan with slotted spoon and drain.
  • Drain fat from skillet, reserving 1 tablespoon in the pan.
  • Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender.
  • Stir in spaghetti, chicken, cheese and whipping cream.
  • Cook, stirring occasionally, until heated through.
  • Toss with bacon.

CARBONARA CHICKEN ALFREDO STUFFED SHELLS



Carbonara Chicken Alfredo Stuffed Shells image

The flavors of carbonara and chicken Alfredo come together in this stuffed shell dish that's bound to become an instant classic!

Provided by By Cindy Rahe

Categories     Entree

Time 1h5m

Yield 8

Number Of Ingredients 13

1 box (12 oz) jumbo pasta shells
Olive oil
1 jar (15 oz) Alfredo pasta sauce
1/2 cup Progresso™ chicken broth (from 32-oz carton), or water
4 cups shredded cooked chicken
3 cups ricotta cheese (12 oz)
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
2 tablespoons chopped fresh parsley
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
Dash salt and pepper
5 slices bacon, cooked and crumbled

Steps:

  • Heat oven to 375° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
  • Cook and drain pasta shells as directed on box; spread on cookie sheet to cool. Drizzle with olive oil so shells don't stick together.
  • In medium bowl, stir together Alfredo sauce and broth.
  • In large bowl, mix chicken, ricotta, Parmesan, egg, parsley, garlic, pepper flakes, salt and pepper, and half of the cooked bacon. Fold mixture to combine well.
  • Spoon just enough Alfredo sauce mixture in bottom of baking dish to cover bottom. When pasta is cool enough to handle, fill shells with chicken mixture. Place shells in slightly diagonal rows until baking dish is full (28 to 30 shells). Cover shells with remaining sauce.
  • Bake about 35 minutes or until sauce is bubbling and filling is hot. Sprinkle with remaining bacon.

Nutrition Facts : ServingSize 1 Serving

PASTA CARBONARA WITH CHICKEN



Pasta Carbonara with Chicken image

This is Alexis Olivia's best recipe ever! A true Italian sharing a delicious pasta carbonara dish with chicken that everyone will love. Yes, a bit fattening, yet worth it if you are able to indulge every once in a while! Enjoy!

Provided by Alexis Olivia

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 40m

Yield 8

Number Of Ingredients 14

1 (16 ounce) package penne pasta
¼ cup extra-virgin olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 teaspoons minced garlic
4 ounces thinly sliced pancetta bacon, chopped
4 ounces thinly sliced prosciutto, chopped
4 cups shredded, cooked rotisserie chicken
2 ½ cups heavy cream, at room temperature
1 cup grated Parmigiano-Reggiano cheese, or more to taste
3 large egg yolks, at room temperature
¼ cup chopped fresh basil
¼ cup chopped Italian (flat-leaf) parsley
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
  • While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.
  • Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.
  • Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.

Nutrition Facts : Calories 796.4 calories, Carbohydrate 45.3 g, Cholesterol 265.7 mg, Fat 51.9 g, Fiber 2.2 g, Protein 37.9 g, SaturatedFat 25.5 g, Sodium 613.8 mg, Sugar 2.7 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

CHICKEN CARBONARA WITH CREAMY PARMESAN SAUCE



Chicken Carbonara with Creamy Parmesan Sauce image

An Olive Garden®-inspired recipe. This creamy Parmesan sauce with chicken and bacon is a delicious end to a long day. If you're not counting calories, this will be a hit.

Provided by k-k-k-katie

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 10

1 (8 ounce) package spaghetti
½ pound bacon, chopped
2 cooked skinless, boneless chicken breast halves, diced
6 cloves garlic, minced
1 teaspoon red pepper flakes
1 ½ cups chicken broth
¼ cup white grape juice
3 egg yolks, whisked
1 cup freshly grated Parmesan cheese
¼ cup freshly grated Asiago cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  • Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Add chicken and stir until coated. Stir garlic and red pepper flakes into chicken-bacon mixture; cook and stir until garlic is fragrant, about 2 minutes.
  • Pour chicken broth and grape juice over chicken mixture; reduce heat to low and cook until warmed, about 5 minutes. Add about 3 spoonfuls broth mixture to egg yolks; whisk until egg yolks are warmed. Pour egg yolk mixture into broth mixture; cook and stir over low heat until smooth.
  • Stir Parmesan cheese and Asiago cheese into egg-broth mixture; cook and stir until cheeses are melted and sauce is thickened, about 5 minutes. Add spaghetti to sauce and mix well.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 32 g, Cholesterol 169.8 mg, Fat 16.9 g, Fiber 1.4 g, Protein 31 g, SaturatedFat 6.7 g, Sodium 821.1 mg, Sugar 3.1 g

COPYCAT OLIVE GARDEN CHICKEN AND SHRIMP CARBONARA



Copycat Olive Garden Chicken and Shrimp Carbonara image

This is an Olive Garden copycat recipe. This is also a redo of a previous posting. I reworked the ingredients and amounts to be a little more manageable (the original had way too much cream and milk for the sauce and was designed for too many people).

Provided by E. Nigma

Categories     One Dish Meal

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 21

1/2 cup extra virgin olive oil
1/2 cup hot water
1/2 tablespoon italian seasoning
1 garlic clove, chopped
1 lb chicken tenders
1/2 lb large shrimp, peeled, deveined
4 slices bacon, diced
1 red bell pepper, roasted, cut into small strips
1/4 cup butter, plus
1 tablespoon butter
3 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 cup parmesan cheese, plus
1 tablespoon parmesan cheese, grated
1 cup heavy cream
1 cup milk
1/2 cup mozzarella cheese, shredded
2 tablespoons panko breadcrumbs
1 tablespoon parsley, chopped
salt and black pepper, to taste
1 (14 ounce) box linguine

Steps:

  • Preheat oven to 350ºF.
  • Whisk olive oil together with hot water, italian seasoning, and chopped garlic. Add the chicken strips and shrimp. Cover and refrigerate for at least 30 minutes.
  • Combine 1 tablespoon Parmesan, mozzarella, panko, 1 tablespoon melted butter, and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
  • Cook the pasta in salted boiling water according to package directions.
  • Melt 1/4 cup butter in saucepan over medium heat. Add garlic and saute for 5 minutes, stirring frequently. Add flour and stir thoroughly with a whisk to prevent clumping. Add 1/2 cup Parmesan, heavy cream, milk, and bacon. Bring to a boil. Reduce heat and allow to simmer. Taste and correct seasoning with salt and pepper.
  • Preheat large skillet. Saute bacon on medium heat until crispy and drain on paper towels. Pour off excess bacon fat. Add chicken to pan and saute for about 8 minutes until chicken is no longer pink. Add red peppers, bacon, and shrimp. Cook the shrimp about a minute or two on each side, until they curl and just turn pink.
  • Add sauce and stir everything together.
  • Plate pasta. Top with chicken, shrimp, and sauce mixture. Evenly distribute topping over top. Place in oven for a few minutes until topping is melted.

Nutrition Facts : Calories 2669.2, Fat 163.3, SaturatedFat 68.8, Cholesterol 602.1, Sodium 2063.1, Carbohydrate 179.5, Fiber 8.4, Sugar 9, Protein 118.1

CHICKEN-BACON CARBONARA



Chicken-Bacon Carbonara image

This chicken-bacon carbonara is a meaty spin on an old classic.

Provided by VICKEYA

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 50m

Yield 6

Number Of Ingredients 14

1 pound bacon, cut into 1-inch pieces
1 medium onion, chopped
5 cloves garlic, sliced
¼ cup dry red wine
1 (16 ounce) package bow-tie pasta (farfalle)
2 (5 ounce) skinless, boneless chicken breasts, cubed
2 (5 ounce) skinless, boneless chicken thighs, cubed
1 tablespoon olive oil, or more as needed
½ teaspoon dried basil, or more to taste
¼ teaspoon ground nutmeg, divided, or more to taste
freshly ground black pepper to taste
4 large eggs, beaten
1 cup heavy cream
½ cup grated Parmesan cheese, or more to taste

Steps:

  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not crispy, 8 to 10 minutes. Drain on paper towels, then transfer to a bowl.
  • Add onion to the drippings and saute over medium heat for 2 to 3 minutes. Add garlic and saute until onion is tender, 3 to 4 minutes more. Pour in wine and continue to cook, stirring constantly, until wine evaporates. Add mixture to the bacon.
  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes.
  • Meanwhile, coat chicken in just enough oil to moisten. Place in the same skillet that was used for the bacon. Heat over medium heat and cook, sprinkling chicken with 1/2 of the basil, a pinch of nutmeg, and pepper, until browned, 5 to 7 minutes. Turn chicken and repeat seasoning on the other side. Continue to cook until no longer pink in the center and juices run clear, 5 to 7 minutes more. Stir bacon mixture into the chicken and keep warm until pasta is done.
  • Combine eggs, cream, Parmesan cheese, and remaining 1/8 teaspoon nutmeg in a jar or shaker. Cover and shake until well combined.
  • Drain pasta and set aside in a bowl.
  • Dump chicken mixture and all drippings into the pasta pot, away from the heat. Add pasta and toss well. All at once, pour egg mixture into the pot, tossing quickly and thoroughly to cook, but not curdle. Serve hot.

Nutrition Facts : Calories 770.7 calories, Carbohydrate 59.2 g, Cholesterol 267.1 mg, Fat 38.7 g, Fiber 3 g, Protein 44.7 g, SaturatedFat 16.7 g, Sodium 792.8 mg, Sugar 3.8 g

BASIL CHICKEN RAVIOLI CARBONARA



Basil Chicken Ravioli Carbonara image

Make this one-dish Italian-style skillet dinner--ready in 20 minutes--using Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso™ Recipe Starters™

Time 20m

Yield 4

Number Of Ingredients 7

1 (9 ounce) package refrigerated four-cheese-filled ravioli
1 (14 ounce) package uncooked chicken breast pieces for stir-fry
1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
¼ cup half-and-half
¼ cup cooked real bacon pieces (from a jar or package)
⅛ teaspoon Shredded Asiago or Parmesan cheese
⅛ teaspoon Chopped fresh basil leaves or parsley

Steps:

  • Cook and drain ravioli as directed on package.
  • In 10-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken; cook 2 to 4 minutes, turning occasionally, until brown. Stir in cooking sauce, cooked ravioli and half-and-half; reduce heat. Simmer uncovered 3 to 5 minutes or until sauce is hot.
  • Sprinkle with bacon, cheese and basil.

Nutrition Facts : Calories 402.3 calories, Carbohydrate 23.6 g, Cholesterol 103.7 mg, Fat 17.8 g, Fiber 1.8 g, Protein 35 g, SaturatedFat 6.8 g, Sodium 650.6 mg, Sugar 1.4 g

CREAMY CHICKEN CARBONARA



Creamy Chicken Carbonara image

Make and share this Creamy Chicken Carbonara recipe from Food.com.

Provided by BrendaM

Categories     Spaghetti

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

10 slices bacon, cut in 1/2 inchpieces
1 medium onion, chopped
2 cloves garlic, finely minced
1 (10 ounce) can campbell condensed cream of chicken soup or 1 (10 ounce) can low-fat cream of chicken soup
1 (10 ounce) can campbell condensed cream of mushroom soup or 1 (10 ounce) can low-fat cream of mushroom soup
1 (15 ounce) can evaporated milk
1/2 teaspoon dried thyme leaves
1 tablespoon dried parsley flakes
3 cups cubed cooked chicken
6 cups hot cooked spaghetti

Steps:

  • Cook bacon until crisp at medium heat in large skillet.
  • Drain bacon on paper towel; remove all but 1 tbsp (15 mL) fat from skillet.
  • Add onion and garlic to skillet; stir fry until onions are translucent- about 5 minutes.
  • Stir in mixture of soups, milk, parsley and thyme.
  • Stir in chicken.
  • Bring to a boil, stirring often; stir in bacon.
  • Reduce heat to low.
  • Simmer covered, for 5 minutes, stirring occasionally.
  • Serve immediately over cooked spaghetti.

Nutrition Facts : Calories 586.5, Fat 22.9, SaturatedFat 8.2, Cholesterol 85.9, Sodium 905.2, Carbohydrate 59.2, Fiber 2.9, Sugar 2.5, Protein 34.2

CHICKEN AND SHRIMP CARBONARA



Chicken and Shrimp Carbonara image

I love finding and trying new recipes on Recipezaar. Unfortunately, some of the old family favorites tend to get "temporarily forgotten and misplaced" - like this one! This is from Chef Joe Caruso of Caruso's Italian Ristorante (with a few slight modifications).

Provided by Southern Polar Bear

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

2 medium boneless skinless chicken breasts, cubed
1/4 lb shrimp, shelled and deveined
5 tablespoons cooking oil
1/4 cup flour
8 slices bacon or 8 slices italian pancetta, diced into 1/4-inch pieces
1 small onion, finely chopped
1 pinch salt
1 pinch white pepper
1/4 cup white wine
4 eggs
1 cup heavy cream
1 teaspoon fresh Italian parsley, chopped
1 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Lightly flour chicken cubes and shrimp.
  • Put 3 tablespoons oil in a large skillet, then heat over medium heat.
  • Add chicken and shrimp; cook 4 to 5 minutes or until no pink remains in the chicken. Transfer to a platter and keep warm.
  • Heat 2 tablespoons oil over medium heat in the same skillet.
  • Add bacon or pancetta and onion; cook about 3 to 5 minutes or until lightly browned.
  • Add chicken, shrimp, salt and white pepper; cook 2 minutes over medium heat.
  • Add white wine; cook approximately 2 minutes or until wine has reduced by one-half.
  • In a large bowl, beat eggs, cream, and Italian parsley together until well blended.
  • Add Parmesan cheese.
  • Stir until combined.
  • Pour chicken and shrimp mixture into the egg mixture.
  • Stir well.
  • Pour into a casserole shaped Pyrex baking dish.
  • Bake in a 350-degree oven for 25 to 30 minutes, or until it begins to golden around the edges and the top.
  • Lightly dust top with a little bit of cracked black pepper and Parmesan cheese.

FETTUCCINE ALFREDO CHICKEN CARBONARA



Fettuccine Alfredo Chicken Carbonara image

This sortof came from a Ragu jar...modified a bit. I use the Shirataki tofu noodles, but you can certainly use regular noodles here. This makes a nice filling dinner, served with a salad and garlic toast.

Provided by yogiclarebear

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

2 (8 ounce) packages tofu shirataki noodles, fettuccine shape
3/4 cup reduced-fat alfredo sauce (I like Ragu Cheesy Light)
1/3 cup frozen green pea
8 ounces boneless skinless chicken breasts, diced
1 teaspoon olive oil
3/4 cup baby portabella mushrooms, sliced
4 slices lean turkey bacon, diced
4 garlic cloves, minced
1/2 teaspoon italian seasoning
black pepper
parmesan cheese (optional)

Steps:

  • Prepare tofu noodles (or regular noodles) according to package directions.
  • Heat olive oil in a large non-stick skillet over medium heat. Add bacon and garlic, saute for 2 minutes.
  • Add diced chicken breast, seasoning lightly with pepper. Saute about 5 minutes.
  • Add mushrooms. Saute about 3 minutes.
  • Add peas and Italian seasoning. Cook, stirring occasionally, until chicken is cooked through and mushrooms are softened.
  • Add noodles and sauce. Stir and cook until heated through.
  • Sprinkle with extra parmesan cheese if desired.

Nutrition Facts : Calories 250.4, Fat 9.5, SaturatedFat 2.2, Cholesterol 91, Sodium 443.2, Carbohydrate 7.4, Fiber 1.6, Sugar 2.4, Protein 32.9

EASY CHICKEN CARBONARA



Easy Chicken Carbonara image

Make and share this Easy Chicken Carbonara recipe from Food.com.

Provided by Jeanette G

Categories     Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb diced white meat chicken
10 slices bacon (cut in small pieces)
2 -3 cloves of minced garlic
1 medium onion, diced
1 large red bell pepper, diced
1 lb sliced mushrooms
4 -5 tablespoons butter or 4 -5 tablespoons margarine
2 -3 tablespoons liquid smoke
2 jars of ragu creamy alfredo sauce
1 box angel hair pasta
salt and pepper

Steps:

  • Marinate chicken with minced garlic, salt, pepper and liquid smoke for about an hour or two in the fridge.
  • Melt 3 Tbs.
  • of butter in frying pan and add your marinated chicken and cook until done.
  • Set aside in a dish.
  • Melt 2 Tbs.
  • butter in the same frying pan and add in the onions and cook until halfway done.
  • Add in your mushrooms next and cook the liquid out of them.
  • When the mushrooms are halfway done add in your red bellpepper.
  • Set this mixture aside in a bowl.
  • Fry your bacon until done.
  • Drain on a paper towel.
  • Meanwhile, boil your noodles in salted water.
  • Remove the drippings from the pan but do not wipe it clean.
  • Pour both jars of the alfredo sauce and add a little water.
  • I normally add it to the jar and swish it around to get the rest of the sauce from the jar.
  • Once sauce starts to simmer pour all of your veggies from the bowl into the sauce and add in your chicken.
  • Stir well.
  • Let simmer for about 10- 15 minutes or until chicken is heated to desire temperature.
  • Drain your noodles and add your sauce together or pour your sauce on top of your noodles.
  • Whichever you prefer or is easier for you!
  • Enjoy!

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

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