Creamy Chicken Bacon 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

Steps:

• In a large skillet over medium heat, cook bacon 8-10 minutes, stirring often, or until crisp. Transfer bacon to paper towel lined plate to remove excess fat. Remove all but 1 tbsp (15 mL) bacon fat from the pan.
• Add mushrooms, onion, and garlic, sauté 3-5 minutes or until soft. Add chicken. Cook 3-5 minutes, stirring often, or until no pink remains on the chicken. Stir in soup, milk and thyme. Bring to simmer. Return bacon to the pan. Reduce heat and simmer for 4-5 minutes or until chicken is cooked through.
• Remove from heat.Stir through parsley.Serve over cooked spaghetti topped with Parmesan cheese, if desired.

CHICKEN-BACON CARBONARA

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not crispy, 8 to 10 minutes. Drain on paper towels, then transfer to a bowl.
• Add onion to the drippings and saute over medium heat for 2 to 3 minutes. Add garlic and saute until onion is tender, 3 to 4 minutes more. Pour in wine and continue to cook, stirring constantly, until wine evaporates. Add mixture to the bacon.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes.
• Meanwhile, coat chicken in just enough oil to moisten. Place in the same skillet that was used for the bacon. Heat over medium heat and cook, sprinkling chicken with 1/2 of the basil, a pinch of nutmeg, and pepper, until browned, 5 to 7 minutes. Turn chicken and repeat seasoning on the other side. Continue to cook until no longer pink in the center and juices run clear, 5 to 7 minutes more. Stir bacon mixture into the chicken and keep warm until pasta is done.
• Combine eggs, cream, Parmesan cheese, and remaining 1/8 teaspoon nutmeg in a jar or shaker. Cover and shake until well combined.
• Drain pasta and set aside in a bowl.
• Dump chicken mixture and all drippings into the pasta pot, away from the heat. Add pasta and toss well. All at once, pour egg mixture into the pot, tossing quickly and thoroughly to cook, but not curdle. Serve hot.

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

LOADED CHICKEN CARBONARA

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.

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.