Creamy Chicken Carbonara Recipes Recipes Recipes Recipe For Meatloaf

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THE ULTIMATE CREAMY CHICKEN CARBONARA



The Ultimate Creamy Chicken Carbonara image

Make and share this The Ultimate Creamy Chicken Carbonara recipe from Food.com.

Provided by Marie

Categories     Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 lb spaghetti
8 slices bacon, cut into 1/2 inch pieces
1/2 cup chopped onion
1 garlic clove, minced
2 cups cut up cooked chicken
1/2 cup grated parmesan cheese
1/2 cup whipping cream (heavy)

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



Creamy Chicken Carbonara image

Classic Chicken Carbonara recipe combines savoury bacon pieces with a rich, creamy sauce made with CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup.

Yield 4

Number Of Ingredients 11

6 strips bacon, cut into ½” (1 cm) pieces
2 cups 500 mL sliced mushrooms
1 medium onion, diced
2 cloves garlic, minced
2 small boneless, skinless chicken breast, cut into bite size pieces
1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
1 cup 250 mL milk
2 tsp 10 mL chopped fresh thyme
2 tbsp 30 mL chopped fresh parsley
4 cups 1 L hot cooked spaghetti (about 300 g uncooked)
Grated fresh Parmesan cheese, if desired

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 CHICKEN CARBONARA RECIPE



Creamy Chicken Carbonara Recipe image

Creamy chicken carbonara is inspired by a classic Italian pasta dish made with bacon, whisked egg, and hard cheese. It's creamy, delicious, date-night worthy, and will rock your world.

Provided by Shawn Williams

Categories     Dinner

Time 30m

Yield 6

Number Of Ingredients 10

2 boneless, skinless chicken breasts, cut into bite-sized strips
12-14 ounces linguine
4 strips thick-cut bacon (or pancetta), chopped into 1/2 inch pieces
2 cloves garlic, minced
salt and pepper, to taste
4 eggs
3/4 cup grated Parmesan cheese
1/3 cup heavy cream
1/4 cup chopped fresh basil (plus more for garnish)
salt and pepper, to taste

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.

Nutrition Facts : ServingSize 1, Calories 706 calories, Sugar .3g, Sodium 906mg, Fat 20.7, SaturatedFat 7.4g, Carbohydrate 37.2g, Fiber 0g, Protein 91.4g, Cholesterol 363mg

CREAMY CHICKEN CARBONARA



Creamy Chicken Carbonara image

Make and share this Creamy Chicken Carbonara recipe from Food.com.

Provided by BrendaM

Categories     Spaghetti

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

10 slices bacon, cut in 1/2 inchpieces
1 medium onion, chopped
2 cloves garlic, finely minced
1 (10 ounce) can campbell condensed cream of chicken soup or 1 (10 ounce) can low-fat cream of chicken soup
1 (10 ounce) can campbell condensed cream of mushroom soup or 1 (10 ounce) can low-fat cream of mushroom soup
1 (15 ounce) can evaporated milk
1/2 teaspoon dried thyme leaves
1 tablespoon dried parsley flakes
3 cups cubed cooked chicken
6 cups hot cooked spaghetti

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.

Nutrition Facts : Calories 586.5, Fat 22.9, SaturatedFat 8.2, Cholesterol 85.9, Sodium 905.2, Carbohydrate 59.2, Fiber 2.9, Sugar 2.5, Protein 34.2

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 AND SHRIMP CARBONARA



Chicken and Shrimp Carbonara image

My wife and I went to that popular Italian-American restaurant chain for dinner recently, and I had their shrimp and chicken carbonara. It was absolutely delicious and I thought, 'What the heck, I'll try making this at home.' I found a few recipes online, but none grabbed me. After studying several recipes, I came up with this recipe on my own. It's fairly simple to make, and my wife said it was better than the original.

Provided by Kitchen Commander

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 13

4 tablespoons olive oil, divided
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
3 tablespoons minced garlic, divided
2 tablespoons Italian seasoning
1 pound large shrimp, peeled and deveined
1 (16 ounce) package linguine pasta
8 slices smoked bacon, diced
1 onion, diced
1 ½ cups heavy whipping cream
1 ½ cups grated Parmesan cheese
4 egg yolks
salt and ground black pepper to taste
¼ cup Sauvignon Blanc wine

Steps:

  • Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside.
  • Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Fry shrimp until red on the outside and white on the inside, 6 to 8 minutes. Place with the chicken.
  • Bring a large pot of water to a boil and add remaining 2 tablespoons olive oil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
  • Add bacon to the pan; cook until just crispy, not crunchy, about 6 minutes. Drain on 2 paper towels. Saute onion in the bacon grease until translucent, about 5 minutes.
  • While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.
  • Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Add the creamy egg mixture and reduce heat. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; mix to coat. Serve on top of pasta.

Nutrition Facts : Calories 956.4 calories, Carbohydrate 66.3 g, Cholesterol 407.2 mg, Fat 54 g, Fiber 3.7 g, Protein 50.7 g, SaturatedFat 23.5 g, Sodium 918.3 mg, Sugar 3.8 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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