Chicken Carbonara Pasta Bake Recipes

PASTA CARBONARA WITH CHICKEN

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.

CHICKEN CARBONARA PASTA BAKE

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.

CHICKEN CARBONARA PASTA BAKE

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.

CHICKEN CARBONARA PASTA BAKE

Steps:

• Heat oven to 425ºF.
• Cook Macaroni as directed on package.
• Meanwhile, melt butter in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done. Stir in flour; cook and stir 1 min. Gradually stir in milk; stir and cook 1 to 2 min. or until thickened. Add Cheese Sauce, Seasoning, peas, tomatoes and bacon; cook 1 min. or until heated through, stirring constantly.
• Drain macaroni. Add to chicken mixture in skillet; mix lightly. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with Parmesan and bread crumbs.
• Bake 8 to 10 min. or until topping is lightly browned.

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.

CHICKEN CARBONARA

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.

CHICKEN PASTA BAKE

Steps:

• Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
• Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
• Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.

CAJUN CHICKEN PASTA BAKE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions to al dente., Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In same pan, saute onions and peppers in remaining oil until tender. Add broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil; remove from heat., Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13x9-in. baking dishes. Sprinkle with cheese. Cover and bake casseroles 20-25 minutes or until bubbly. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, as directed, increasing time to 55-60 minutes or until heated through and a thermometer in center reads 165°.

CARBONARA PASTA BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in large bowl mix ricotta cheese, 1 1/4 cups of the Parmesan cheese, the mozzarella cheese, whipping cream, eggs, chives, parsley, garlic, salt and pepper. Beat with whisk until smooth. Add cooked pasta, bacon and frozen peas. Pour pasta mixture into baking dish.
• Cover baking dish with foil. Bake 20 minutes.
• Meanwhile, in 8-inch skillet, heat butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Transfer to small bowl; cool 10 minutes. Stir in remaining 1/4 cup Parmesan cheese; set aside.
• Uncover baking dish; bake 5 to 10 minutes or until heated through. Let stand 10 minutes. Sprinkle bread crumb mixture on top, and serve.

CHICKEN CARBONARA

Steps:

• Preheat oven to 180 degrees. In a pan of boiling water cook the pasta according to instructions. In the mean time, Heat the oil in a pan, fry the chicken, bacon, onion, garlic and basil for about 3-5 mins until the onion softens and the meat browns
• Turn the heat down to simmer and add the creme fraich, cream, and chicken stock. Ensure it isn't too hot or it may curdle. Simmer for 1-2 mins
• Remove from the heat and stir in 1/2 of the cheese. Drain the pasta leaving a small amount of water to keep it moist. Mix it all together and put in an oven proof dish. Sprinkle remaining cheese on top
• Bake in preheated oven until cheese has melted, serve with garlic bread