Creamy Chicken Carbonara Recipes Recipe Cards Recipe For Zucchini

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CREAMY PARMESAN CARBONARA CHICKEN



Creamy Parmesan Carbonara Chicken image

An ORIGINAL recipe created by Karina, Cafe Delites. Creamy Parmesan Carbonara Chicken is the ultimate twist! Crispy, golden chicken fillets soak up a carbonara inspired sauce for a new chicken recipe loved by the entire family

Provided by Karina - Cafe Delites

Categories     Dinner

Time 30m

Number Of Ingredients 13

2 large boneless and skinless chicken breasts (, halved horizontally to make 4 filets)
2 heaping tablespoons flour ((all purpose or plain))
3 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
Cracked pepper
1 tablespoon olive oil
2 teaspoons butter ((or sub with oil))
8- ounces | 250 grams bacon (, trimmed of fat and cut into strips (I use shortcut bacon in Australia))
1 small onion (, chopped)
6 large cloves garlic (, minced or finely chopped)
1-1/2 cups half and half ((or use reduced fat cream or evaporated milk)*)
1/2 cup finely grated fresh Parmesan cheese
1/2 teaspoon cornstarch ((cornflour) mixed with 2 teaspoons of water)

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.

Nutrition Facts : Calories 473 kcal, Carbohydrate 7 g, Protein 26 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 101 mg, Sodium 1314 mg, Sugar 1 g, ServingSize 1 serving

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

FOUR-CHEESE CHICKEN CARBONARA



Four-Cheese Chicken Carbonara image

This is a recipe I came up with when I had to either cook up a 3-pound package of lean thick-cut bacon or throw it out (which was NOT going to happen). I happened to have everything else on hand anyway. I've already had friends try this, and they loved it. I hope you do, too!

Provided by Marc

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 45m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package thick-cut bacon
1 (16 ounce) package penne pasta
⅓ cup olive oil
¼ cup butter
3 tablespoons minced garlic
3 teaspoons ground black pepper, divided
3 skinless, boneless chicken breasts, sliced
2 cups heavy whipping cream
1 cup grated Parmesan-Romano cheese blend
1 cup shredded Colby Jack cheese blend
3 eggs, beaten

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.
  • Bring a large pot of lightly salted water to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; saute until fragrant, 2 to 3 minutes. Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
  • Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta, stir until coated with sauce, and serve immediately.

Nutrition Facts : Calories 808.1 calories, Carbohydrate 44.2 g, Cholesterol 234.6 mg, Fat 56 g, Fiber 2.1 g, Protein 34.2 g, SaturatedFat 27 g, Sodium 736.3 mg, Sugar 2.1 g

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