CREAMY CHICKEN CARBONARA RECIPE
Creamy chicken carbonara is inspired by a classic Italian pasta dish made with bacon, whisked egg, and hard cheese. It's creamy, delicious, date-night worthy, and will rock your world.
Provided by Shawn Williams
Categories Dinner
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and cook linguine al dente. Reserve 1/2 cup of pasta water before straining.
- Combine eggs, cream, Parmesan cheese, basil, and a pinch of salt and pepper in a medium bowl. Whisk thoroughly and set aside.
- Meanwhile, cook bacon in a cast iron skillet on medium heat until fully cooked, remove from the skillet and place on a paper towel lined plate to drain. Keep 1-2 tablespoons of bacon grease in the skillet and discard the rest.
- Add minced garlic and sliced chicken to the skillet. Season with salt and pepper and cook until chicken is fully cooked through, about 5-7 minutes.
- Return bacon to the skillet, add the warm linguine and toss with chicken and bacon. Turn the burner down to low and let the skillet cool for 2-3 minutes. If the skillet is too hot you run the risk of scrambling the eggs.
- Add egg mixture to the skillet and toss with the pasta until fully incorporated. Stir in 2-3 tablespoons of reserved pasta water until creamy. Serve immediately with extra Parmesan cheese and garnish with fresh basil.
Nutrition Facts : ServingSize 1, Calories 706 calories, Sugar .3g, Sodium 906mg, Fat 20.7, SaturatedFat 7.4g, Carbohydrate 37.2g, Fiber 0g, Protein 91.4g, Cholesterol 363mg
CREAMY PARMESAN CARBONARA CHICKEN
An ORIGINAL recipe created by Karina, Cafe Delites. Creamy Parmesan Carbonara Chicken is the ultimate twist! Crispy, golden chicken fillets soak up a carbonara inspired sauce for a new chicken recipe loved by the entire family
Provided by Karina - Cafe Delites
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture; shake off excess and set aside.
- Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.
- Add the bacon strips to the pan and fry until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute). Reduce heat to low heat, and add the half and half (or cream). Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
- Add the chicken back into the pan to serve.
- Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favourite pasta, or rice.
Nutrition Facts : Calories 473 kcal, Carbohydrate 7 g, Protein 26 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 101 mg, Sodium 1314 mg, Sugar 1 g, ServingSize 1 serving
CHICKEN CARBONARA WITH CREAMY PARMESAN SAUCE
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 Pasta Carbonara
Time 45m
Yield 6
Number Of Ingredients 10
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
CHICKEN CARBONARA
This chicken carbonara is simply delicious!
Provided by lauren 1891
Time 40m
Yield 8
Number Of Ingredients 11
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
THE ULTIMATE CREAMY CHICKEN CARBONARA
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
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.
CHICKEN CARBONARA
This had a good flavor, but it should be served with a salad or some other vegetable. This is the recipe as I made it. The changes that I would make in the future: double the sauce, double the chicken, increase the bacon fat to 1 tbsp. Note: You can probably start with raw chicken and just cook it longer.
Provided by MsLizze
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the spaghetti according to the package directions until al dente.
- When you drain the water, reserve 1 cup of pasta water for the sauce.
- While the spaghetti is cooking, saute the garlic in the bacon fat until browned.
- Add the chicken to the bacon fat and cook until heated through.
- In a small mixing bowl, whisk together the half and half, eggs, egg yolks, and parmesan.
- When the pasta is done, pour 1 cup of the pasta water slowly into the egg mixture to temper.
- Add the pasta to the saute pan with the chicken.
- Pour the egg mixture into the saucepan and cook, stirring frequently, until the egg mixture reaches 160 degrees.
- Pour the sauce over the noodles and chicken and toss to combine.
- Add more salt if desired.
Nutrition Facts : Calories 722.6, Fat 21.1, SaturatedFat 8.8, Cholesterol 248.3, Sodium 359.4, Carbohydrate 88.3, Fiber 3.7, Sugar 3.4, Protein 41.8
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