Chicken Almost Carbonara Recipes

LOADED CHICKEN CARBONARA

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.

CHICKEN ALMOST CARBONARA

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.

CARBONARA WITH CHICKEN

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.

CHICKEN CARBONARA

Steps:

• Instant Pot Directions:
• Slice Chicken Breasts thin.
• Heat Instant Pot to Saute and wait until it reads "Hot"
• Add Butter and Garlic and Stir until butter is melted
• Add Chicken and stir. Watch Pot and stir occasionally to saute. Saute until chicken is no longer pink. Press Cancel on Instant Pot
• Add Broth and Heavy Cream. Add Lawrey's Seasoning Salt and stir.
• Pour Bowtie Pasta on top. Do not stir.
• Set to Manual for 6 minutes and Quick Release the Pressure.
• Stir pasta to break up. Add in Parmesan Cheese and Stir.
• Gently add crumbed Bacon, tomatoes and red onion and close lid for 2 minutes.
• Garnish with more Parmesan Cheese and serve.
• Stove Top Directions:
• Cook pasta according to package directions
• Slice Chicken. Add butter (or Olive Oil) and garlic to a large saute pan. Add Chicken and cook over medium/high heat stirring occasionally. Chicken is fully cooked when it reaches 165 degrees F. Remove from pan and set aside.
• Add 2 Tbs butter, 2 Cups Heavy Cream, and 1 Cup Chicken Broth to pan and allow to come to a slow boil.
• sprinkle grated parmesan cheese and stir
• Add Salt and Pepper to Taste
• Allow Sauce to simmer and melt cheese. Sauce will thicken as it cools.
• Add Pasta, Chicken, Tomato, Red Onion and Bacon and Stir
• Garnish with additional Parmesan Cheese and Serve

CHICKEN CARBONARA RECIPE

Steps:

• Bring a large pot of water to a rolling boil. Season liberally with salt.
• Heat a large skillet to a medium heat. Add bacon. Cook bacon until is crisp. Use a slotted spoon to remove. Drain on a paper towel.
• While the bacon cooks, add egg yolks, parmesan cheese, cream, salt, and pepper to a medium bowl. Whisk to combine.
• Season chicken tenders with salt and pepper on both sides. Add to the rendered bacon fat and cook until golden brown on both sides, about 2-3 minutes per side. Set aside and slice.
• While the chicken cooks, drop the pasta into the water. Cook until just under aldente (it will continue to cook when you toss the pasta with the sauce.)
• Remove the chicken from the pan and set aside. Lower the heat to medium and add garlic. Cook for 1-2 minutes until fragrant.
• Use the tongs to transfer the pasta to the garlic and bacon fat. Toss to combine. Reserve starchy cooking liquid.
• Remove the pan from the heat and while tossing the pasta, pour in the egg, cream, and cheese mixture. Toss together and place back over a low flame. Continue to toss the pasta until the cheese melts and the sauce is thick, about 2-3 minutes. Do not turn the heat up too high or you could curdle the eggs, a very low heat works great. Add the bacon back in and toss again. If needed, add pasta water ¼ cup at a time to reach desired consistency of sauce.
• Season to taste with salt and pepper. Arrange chicken on top. Serve!

CHICKEN CARBONARA

Steps:

• Pasta: Cook the spaghetti in a large pot of salted boiling water until al dente according to package instructions. Reserve 1 1/4 cup of the pasta cooking water.
• Eggs: Whisk the 2 whole eggs and 2 egg yolks with 1 1/4 cup of the parmesan cheese, salt, and pepper. Set aside.
• Meats: Cook the bacon in a skillet over medium high heat. When almost crisped, add the chicken and cook for another 2-3 minutes, until the bacon is done. Remove the bacon and chicken with a slotted spoon and set aside.
• Start the sauce: Reduce the heat in the skillet to medium. Add the garlic and cook for 30 seconds to 1 minute. Add the pasta cooking water into the skillet along with the spaghetti. Toss the spaghetti until the sauce starts to become thickened and glossy. Turn off the heat.
• Finish the sauce: Pour the egg and Parmesan mixture into the skillet, and toss the pasta. Continue to toss the pasta until the sauce is thick and the eggs are fully cooked. Add the bacon and chicken back to the skillet and stir to combine.
• Garnish: Top with the remaining cheese and freshly ground black pepper.

CHICKEN CARBONARA

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.

CARBONARA WITH CHICKEN

Steps:

• Cut the chicken breast into thin slices, season and add salt. Grate the Parmesan, and set aside half of it.
• Cut the bacon. Heat some olive oil in a skillet, add the bacon and stir-fry it. Add chicken fillet and grill meat until cooked.
• Boil water, add salt. Add in spaghetti and cook until cooked through. While the pasta is being cooked, beat the eggs with half of the cheese and pepper.
• Pour ¼ cup (50 ml) of water from the pasta into a cup, and drain the rest. Put the pan on heat again, and immediately pour the pasta to the meat. Add in the egg mixture constantly stirring the dish. Gradually add the water 1 tbsp at a time.
• Sprinkle the dish with the remaining Parmesan and garnish with parsley.