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Four-Cheese Chicken Carbonara
Four-Cheese Chicken Carbonara
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulgent chicken and bacon carbonara with a blend of Parmesan, Romano, and Colby-Jack cheeses.
Ingredients:
  • 1 (16 ounce) package thick-cut bacon
  • 1 (16 ounce) package penne pasta
  • 0.33333334326744 cup olive oil
  • 0.25 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
Instructions:
  • In a large skillet over medium-high heat, cook the bacon until evenly browned, about 10 minutes, turning occasionally. Drain on paper towels and chop into small pieces when cool enough to handle.
  • 1. Bring a generously salted pot of water to a boil and add penne along with a splash of olive oil. Cook until al dente, stirring occasionally, for about 8 minutes.
  • While the pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon of pepper. Sauté until fragrant, about 2 to 3 minutes. Increase the heat to medium, add chicken, and cook until no longer pink in the center and juices run clear, about 5 to 7 minutes.
  • Add in the luxurious whipping cream, flavorful Parmesan-Romano cheese, and the final 2 teaspoons of pepper to the skillet. Heat through for about 3 minutes. Introduce the rich Colby-Jack cheese and stir until it melts beautifully. Gently mix in the beaten eggs and bring to a simmer. Finally, fold in the drained pasta until it's perfectly coated with the luscious sauce.

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