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Creamy chicken hasselbacon carbonara recipe
Creamy chicken hasselbacon carbonara recipe
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Garlic butter hasselback potatoes and chicken in creamy carbonara sauce, slow-baked to crispy perfection in one pan. Ultimate winter comfort meal!
Ingredients:
  • 1.2kg even-sized baby coliban (chat) potatoes
  • 20g butter
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 500ml (2 cups) pouring cream
  • 2 tsp Stock Powder Chicken Style
  • 2 (about 330g in total) barbecue chicken breasts, skin removed, torn into thick strips
  • 6 short cut bacon rashers
  • 40g (1/3 cup) pre-grated 3 cheese blend
  • Fresh chives, chopped, to serve
  • 50g butter, melted
  • 1 garlic clove, thinly sliced
Instructions:
  • Preheat the oven to 200C/180C fan forced. Slice a small piece lengthwise off each potato to create a flat base. Place bamboo skewers on each side of the potato. Carefully make thin cuts along the potato without cutting all the way through, using a sharp knife. Repeat this process for the rest of the potatoes.
  • Melt the butter in a large ovenproof frying pan over medium heat. Cook the onion until softened, then add the garlic and cook until aromatic. Stir in the cream, stock powder, and chicken, bringing it to a gentle simmer. Arrange the potatoes, hasselback-side up, in the creamy mixture.
  • Take 3 bacon rashers and cut them into 1cm pieces, then sprinkle them over the potatoes and cream. Cover the pan and bake for 30 minutes.
  • Cut the remaining bacon into 1cm-wide strips by first halving it lengthwise, then crosswise.
  • Uncover the pan and drizzle some of the cream mixture over the potatoes using a teaspoon. Make a few slits in each potato with a small knife and insert a strip of bacon into each slit. Sprinkle with cheese and bake without cover for 30 minutes, or until the potatoes are tender yet crispy and the cheese has melted.
  • As the potatoes cook, prepare the garlic butter by combining melted butter and garlic in a bowl. Let it sit for 10 minutes to infuse flavors, then strain out and discard the garlic using a teaspoon.
  • Coat the potatoes with fragrant garlic butter and finish with a generous sprinkle of fresh chives before serving.

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