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 RECIPE
Chicken and Shrimp Carbonara Recipe. Sauteed chicken and shrimp smothered in the most delicious homemade carbonara sauce served with pasta. An easy 30-minute meal.
Provided by Valentina's Corner
Categories Main Course
Time 30m
Number Of Ingredients 19
Steps:
- Cook pasta according to package instructions. Drain and cover to keep warm.
- Cut and cook the bacon, reserve 2 Tbsp of the bacon grease.
- In a skillet, cook the raw shrimp with 1 Tbsp butter until fully cooked. Remove from skillet.
- In a small bowl combine all the ingredients for the chicken coating.
- Cut the chicken breast in half. Fully dredge the 4 chicken fillets in the chicken coating.
- In the same skillet, fry the chicken fillets with 1 Tbsp bacon grease and 1 Tbsp butter until fully cooked. Remove chicken from skillet. Cut chicken into cubes or strips.
- In the same skillet, saute the finely chopped onion with 1 Tbsp grease and 1 Tbsp butter.
- Once the onion is tender add the minced garlic and cubed tomatoes. Cook for an additional 2 minutes.
- Add the chicken broth, half and half, Parmesan cheese, salt and pepper (to taste) to the skillet.
- Cook the sauce until the sauce thickens.
- Add the shrimp, bacon and chicken back to the carbonara sauce.
- Serve over pasta or mix the cooked pasta into the sauce. If serving over pasta, be sure pasta is reheated.
- Enjoy!
Nutrition Facts : Calories 641.07 kcal, Carbohydrate 47.97 g, Protein 38.74 g, Fat 31.85 g, SaturatedFat 11.62 g, Cholesterol 188.38 mg, Sodium 968.14 mg, Fiber 1.96 g, Sugar 8.91 g, ServingSize 1 serving
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.
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.
CARBONARA (GUANCIALE, EGG, AND PECORINO ROMANO)
Use the best, freshest eggs you can find, and don't even think of making this dish with eggs from stressed-out battery chickens. You can taste the difference. If you can find real guanciale, so much the better. Once the eggs have been added to the pasta, do not let the pan touch the heat directly or you will wind up with scrambled eggs.
Provided by Oretta Zanini De Vita
Number Of Ingredients 8
Steps:
- Put the guanciale and oil in a large skillet. Sauté over medium heat until the edges of the guanciale pieces are just turning brown, about 2 minutes. Don't let it get too crisp. Set the pan and its contents aside but keep warm.
- Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. When the water boils, add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
- While the pasta is cooking, break the eggs into a small bowl and add all the cheese and a generous grinding of pepper. Whisk gently until the mixture is smooth.
- Drain the pasta (reserving and keeping warm a cup of its water) and put it in the skillet with the guanciale over low heat. Toss quickly to mix well.
- Holding the skillet slightly above but not touching the burner, pour the egg and cheese mixture in a stream into the pasta. Now, if you have the skill, toss the pasta with a deft movement of the wrist to blend all the contents of the pan. If you don't, remove the pan from the heat and mix quickly with two wooden spoons. If you have a warm spot, such as a food warmer or even over a pilot light, rest the pan there while you work.
- Whatever you do, work fast or the pasta will get cold and the eggs will stay raw and runny. Ideally the heat of the pasta will cook the egg just enough, and the sauce should be creamy. You can mix in a tiny bit of the reserved water to smooth things out, but you probably won't need to.
- Transfer to individual heated bowls or plates and serve instantaneously.
CHICKEN CARBONARA RECIPE
This delicious and creamy chicken carbonara is a wonderful 30 minute meal that everyone will love! Easy to make with a few simple ingredients, it's comforting, hearty and so delicious!
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 981 kcal, Carbohydrate 89 g, Protein 52 g, Fat 45 g, SaturatedFat 18 g, Cholesterol 419 mg, Sodium 1145 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
DOMINOS SPICY JALAPENO PINEAPPLE CHICKEN COPYCAT
Dominos Spicy Jalapeno Pineapple Chicken Copycat made with chicken breast nuggets, mango habanero sauce, mozzarella and cheddar cheese, pineapple and jalapenos.
Provided by Sabrina Snyder
Categories Appetizer
Time 25m
Number Of Ingredients 6
Steps:
- Pre-heat oven to 400 degrees.
- Line chicken nuggets up in single layer touching each other on the sides.
- Coat with mango habanero sauce.
- Top with pineapple chunks and jalapeno slices.
- Sprinkle with cheddar cheese and mozzarella cheese.
- Bake for 13-15 minutes until cheese is crispy, browned and melted.
Nutrition Facts : Calories 384 kcal, Carbohydrate 1 g, Protein 60 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 186 mg, Sodium 465 mg, Sugar 1 g, ServingSize 1 serving
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