The Ultimate Creamy Chicken Carbonara Recipes

THE ULTIMATE CREAMY CHICKEN CARBONARA

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.

CREAMY CHICKEN CARBONARA RECIPE

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.

CREAMY PARMESAN CARBONARA CHICKEN

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.

CREAMY CHICKEN CARBONARA

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.