Creamy Chicken Carbonara Recipes Recipes Recipe For Hand

CHICKEN CARBONARA DELUXE

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.
• 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.

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:

• 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.

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.

CHICKEN CARBONARA RECIPE

Steps:

• Bring a large pot of water to a rolling boil. Season liberally with salt.
• Heat a large skillet to a medium heat. Add bacon. Cook bacon until is crisp. Use a slotted spoon to remove. Drain on a paper towel.
• While the bacon cooks, add egg yolks, parmesan cheese, cream, salt, and pepper to a medium bowl. Whisk to combine.
• Season chicken tenders with salt and pepper on both sides. Add to the rendered bacon fat and cook until golden brown on both sides, about 2-3 minutes per side. Set aside and slice.
• While the chicken cooks, drop the pasta into the water. Cook until just under aldente (it will continue to cook when you toss the pasta with the sauce.)
• Remove the chicken from the pan and set aside. Lower the heat to medium and add garlic. Cook for 1-2 minutes until fragrant.
• Use the tongs to transfer the pasta to the garlic and bacon fat. Toss to combine. Reserve starchy cooking liquid.
• Remove the pan from the heat and while tossing the pasta, pour in the egg, cream, and cheese mixture. Toss together and place back over a low flame. Continue to toss the pasta until the cheese melts and the sauce is thick, about 2-3 minutes. Do not turn the heat up too high or you could curdle the eggs, a very low heat works great. Add the bacon back in and toss again. If needed, add pasta water ¼ cup at a time to reach desired consistency of sauce.
• Season to taste with salt and pepper. Arrange chicken on top. Serve!

CARBONARA WITH CHICKEN

Steps:

• Cut the chicken breast into thin slices, season and add salt. Grate the Parmesan, and set aside half of it.
• Cut the bacon. Heat some olive oil in a skillet, add the bacon and stir-fry it. Add chicken fillet and grill meat until cooked.
• Boil water, add salt. Add in spaghetti and cook until cooked through. While the pasta is being cooked, beat the eggs with half of the cheese and pepper.
• Pour ¼ cup (50 ml) of water from the pasta into a cup, and drain the rest. Put the pan on heat again, and immediately pour the pasta to the meat. Add in the egg mixture constantly stirring the dish. Gradually add the water 1 tbsp at a time.
• Sprinkle the dish with the remaining Parmesan and garnish with parsley.