CHICKEN CARBONARA RECIPE
This delicious and creamy chicken carbonara is a wonderful 30 minute meal that everyone will love! Easy to make with a few simple ingredients, it's comforting, hearty and so delicious!
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 981 kcal, Carbohydrate 89 g, Protein 52 g, Fat 45 g, SaturatedFat 18 g, Cholesterol 419 mg, Sodium 1145 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
QUICK AND CREAMY PASTA CARBONARA
This rich pasta toss is great for everyday dinners or special occasions. I can come home from work and throw this dish together in a half hour.
Provided by Big Daddy Cooks
Categories Main Dish Recipes Pork Ham
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
- Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.
Nutrition Facts : Calories 778 calories, Carbohydrate 46.7 g, Cholesterol 156 mg, Fat 55.5 g, Fiber 2.3 g, Protein 25.3 g, SaturatedFat 32.3 g, Sodium 975.4 mg, Sugar 6 g
EASY CARBONARA
This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water - we're talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person - use whatever shape you've got. Or, check out my super-simple method for fresh pasta, using just flour and water.
Provided by Jamie Oliver
Categories Pork Keep cooking and carry on
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Cook the pasta in a pan of boiling salted water according to the packet instructions.
- Slice the bacon and place in a non-stick frying pan on a medium heat with half a tablespoon of olive oil and a really good pinch of black pepper. Leave it to get super-golden and crispy, tossing occasionally, then turn off the heat.
- Meanwhile, beat the eggs in a bowl, then finely grate in the Parmesan and mix well.
- Use tongs to transfer your pasta straight into the pan and toss with the bacon.
- Pour the Parmesan eggs into the pan, and keep everything moving, loosening with splashes of the pasta cooking water until you have a silky sauce. Make sure the pan isn't too hot otherwise the eggs will scramble.
- Plate up the pasta, and finish with an extra grating of Parmesan.
Nutrition Facts : Calories 454 calories, Fat 17.4 g fat, SaturatedFat 5.9 g saturated fat, Protein 23 g protein, Carbohydrate 55.7 g carbohydrate, Sugar 2.6 g sugar, Sodium 0.8 g salt, Fiber 2.2 g fibre
QUICK PASTA CARBONARA
The rich flavors of bacon and green peas combine with a cheesy, creamy sauce to serve with hot, cooked pasta.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
- Add remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
- Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 50.9 g, Cholesterol 51.5 mg, Fat 15.8 g, Fiber 4 g, Protein 19 g, SaturatedFat 8.4 g, Sodium 457.5 mg, Sugar 6.2 g
CARBONARA WITH CHICKEN
This main course is a real godsend if you want to surprise the guests. The best part is that you don't have to slave over the stove for hours and prepare food in advance. Enjoy your meal!
Provided by Lisa
Categories Meat,Poultry
Time 30m
Yield 4 Servings
Number Of Ingredients 9
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.
CARBONARA WITH CHICKEN
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
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
EASY CHICKEN CARBONARA
Make and share this Easy Chicken Carbonara recipe from Food.com.
Provided by Jeanette G
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Marinate chicken with minced garlic, salt, pepper and liquid smoke for about an hour or two in the fridge.
- Melt 3 Tbs.
- of butter in frying pan and add your marinated chicken and cook until done.
- Set aside in a dish.
- Melt 2 Tbs.
- butter in the same frying pan and add in the onions and cook until halfway done.
- Add in your mushrooms next and cook the liquid out of them.
- When the mushrooms are halfway done add in your red bellpepper.
- Set this mixture aside in a bowl.
- Fry your bacon until done.
- Drain on a paper towel.
- Meanwhile, boil your noodles in salted water.
- Remove the drippings from the pan but do not wipe it clean.
- Pour both jars of the alfredo sauce and add a little water.
- I normally add it to the jar and swish it around to get the rest of the sauce from the jar.
- Once sauce starts to simmer pour all of your veggies from the bowl into the sauce and add in your chicken.
- Stir well.
- Let simmer for about 10- 15 minutes or until chicken is heated to desire temperature.
- Drain your noodles and add your sauce together or pour your sauce on top of your noodles.
- Whichever you prefer or is easier for you!
- Enjoy!
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