CHICKEN CARBONARA PASTA BAKE
Traditional Carbonara pasta turned into an amazing pasta bake that's sure to become a family-favorite!
Provided by Holly Lofthouse
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Cook 12 oz uncooked penne pasta as directed on package until al dente. Drain.
- Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, combine drained cooked pasta, 1 lb boneless skinless chicken breasts, cooked, chopped, 1 jar (15 oz) Alfredo sauce, 3 tablespoons chopped cooked bacon, 1 egg and 1 teaspoon pepper; stir gently to combine. Pour mixture in baking dish.
- Bake 20 to 25 minutes or until hot and bubbly. Remove from oven. Top evenly with remaining 3 tablespoons chopped cooked bacon and 1 cup grated fresh Parmesan cheese. Sprinkle chopped fresh parsley over top before serving.
Nutrition Facts : Calories 700, Carbohydrate 55 g, Cholesterol 170 mg, Fat 5 1/2, Fiber 3 g, Protein 40 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 2 g, TransFat 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
CHICKEN CARBONARA
Provided by Giada De Laurentiis
Categories main-dish
Time 42m
Yield 6 servings
Number Of Ingredients 14
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.
CHICKEN CARBONARA PASTA BAKE
Delicious meal on it's own or served with salad
Provided by Katrina
Time 55m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C, fan forced.
- Cook pasta in a large saucepan of boiling, following packet directions.
- Drain and return to saucepan.
- Meanwhile, heat oil in a frying pan over medium-high heat.
- Add bacon, cook, stirring for 3 min or until bacon is near to your liking.
- Add garlic and spring onion. Cook, stirring for 1 minute.
- In a jug whisk together cream, eggs, parmesan cheese, salt and pepper to taste.
- Add egg mixture and chicken to pasta, stir through to combine.
- Spoon into a casserole dish and sprinkle with tasty cheese.
- Bake pasta bake for 20-30 minutes or until golden.
FOUR-CHEESE CHICKEN CARBONARA
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
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
LOADED CHICKEN CARBONARA
Easy and delicious weeknight dinner.
Provided by Tessie
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
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
PASTA CARBONARA WITH CHICKEN
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
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
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