Chicken Pasta Carbonara Recipes

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PASTA CARBONARA WITH CHICKEN



Pasta Carbonara with Chicken image

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

1 (16 ounce) package penne pasta
¼ cup extra-virgin olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 teaspoons minced garlic
4 ounces thinly sliced pancetta bacon, chopped
4 ounces thinly sliced prosciutto, chopped
4 cups shredded, cooked rotisserie chicken
2 ½ cups heavy cream, at room temperature
1 cup grated Parmigiano-Reggiano cheese, or more to taste
3 large egg yolks, at room temperature
¼ cup chopped fresh basil
¼ cup chopped Italian (flat-leaf) parsley
salt and ground black pepper to taste

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

CHICKEN CARBONARA



Chicken Carbonara image

This chicken carbonara is simply delicious!

Provided by lauren 1891

Time 40m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package spaghetti
2 teaspoons olive oil
1 (4 ounce) package pancetta bacon, diced
2 cloves garlic, minced
2 ½ cups whipping cream
1 cup freshly grated Parmesan cheese
8 large egg yolks
¼ cup chopped fresh basil
¼ cup chopped fresh Italian parsley
4 cups shredded cooked chicken
salt and freshly ground black pepper to taste

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



Chicken Carbonara image

Provided by Giada De Laurentiis

Categories     main-dish

Time 42m

Yield 6 servings

Number Of Ingredients 14

2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel

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 PASTA CARBONARA



Chicken Pasta Carbonara image

This is one of our all-time favorite weeknight meals. It is quick, simple to prepare, and makes the house smell wonderful while it is cooking. Be sure to have all the ingredients chopped and ready to go prior to cooking. We like our pasta spicy, but you can control the "heat" with the amount of red pepper flakes you use. Serve with hot, crusty bread dipped in great olive oil and balsamic vinegar.

Provided by miss gracie

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 slices bacon, chopped
5 boneless skinless chicken breast halves, cut into 1/2 inch thick slices
4 -5 cloves garlic, minced
salt, freshly ground pepper to taste
6 medium tomatoes, seeds removed and coarsely chopped into 1 inch pieces
1 1/2 tablespoons italian seasoning
1/2-1 teaspoon red pepper flakes
1/2 cup sherry wine or 1/2 cup other white wine
16 ounces fusilli, preferably tri-color fusilli
1 cup freshly shredded parmesan cheese

Steps:

  • Saute bacon in a large skillet until brown and crisp.
  • Remove bacon and drain thoroughly on a paper towel.
  • Discard all but 2 to 3 tablespoons bacon grease.
  • Add chicken and garlic to skillet with reserved bacon grease.
  • Saute chicken over medium to high heat until lightly brown and thoroughly cooked.
  • Remove chicken to a separate bowl.
  • Season to taste with salt and pepper.
  • Boil pasta according to package directions.
  • Drain.
  • While pasta is cooking, saute tomatoes, wine, Italian seasoning and red pepper flakes over medium heat in the skillet until tomatoes are softened and sauce is reduced and slightly thick.
  • Return chicken to skillet, incorporate into tomatoes, and bring back to simmer.
  • Place pasta in a large serving bowl, add chicken-tomato mixture and blend.
  • Top with grated parmesan and bacon.

AWESOME SPAGHETTI CARBONARA W/ CHICKEN



Awesome Spaghetti Carbonara W/ Chicken image

This is a variation of a chicken carbonara dish from Carrabbas. For the best flavor use freshly grated parmesan cheese.

Provided by Kubber

Categories     Chicken Breast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb spaghetti, cooked
2 shallots, minced
6 garlic cloves, minced
8 ounces sliced mushrooms
1 cup frozen peas
1 tablespoon olive oil
1 1/4 cups heavy whipping cream
4 egg yolks
6 ounces prosciutto
2 chicken breasts, cut into cubes
3/4 cup fresh parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat olive oil in large skillet over medium high heat.
  • Add shallots and garlic and saute for about 5 minutes until starting to get soft.
  • Meanwhile cook pasta according to box directions.
  • Add mushrooms, prosciutto and chicken. Cook for 5-10 minutes until chicken is cooked through.
  • Meanwhile whisk egg yolks together with the heavy whipping cream and parmesan cheese. Season with salt and pepper. Set aside.
  • During the last minute of the pasta cooking, add in the frozen peas.
  • Remove the pasta from heat. Drain for about 5 seconds and put into warmed serving bowl.
  • Pour prosciutto mixture into pasta and toss.
  • Immediately pour egg mixture over hot pasta. The heat from the pasta will cook the eggs. Toss well to combine.
  • Allow to sit for approximately 5 minutes before serving to thicken.
  • Sprinkle with grated parmesan cheese and serve.

Nutrition Facts : Calories 678.8, Fat 32.7, SaturatedFat 16.4, Cholesterol 235.7, Sodium 376.1, Carbohydrate 65.7, Fiber 3.9, Sugar 3.5, Protein 30.2

CARBONARA WITH CHICKEN



Carbonara with chicken image

Serve this pasta crowd-pleaser with a fresh green salad for a hearty dinner. Our indulgent chicken carbonara uses eggs and butter to create a rich sauce

Provided by Lulu Grimes

Categories     Dinner, Main course, Pasta

Time 25m

Number Of Ingredients 8

1 pack spaghetti
1 tbsp olive oil
1 garlic clove, halved
77g pack pancetta
1 chicken breast, cut into strips
2 eggs
100g Grana Padano, finely grated, plus extra to serve (wrap the rest tightly and it will keep for several weeks)
1 tbsp butter

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.

Nutrition Facts : Calories 758 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.2 milligram of sodium

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