adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Loaded Chicken Carbonara
0 Likes
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Simplify and enhance a traditional Italian pasta dish for a quick and tasty weeknight meal.
Ingredients:
  • 6 slices bacon, chopped
  • 1.5 pounds skinless, boneless chicken breast halves
  • salt and ground black pepper to taste
  • 3 cloves garlic
  • 1 teaspoon ground black pepper
  • 0.5 cup white wine
  • 1.5 cups grated Parmesan cheese
  • 3 large eggs
  • 1 gallon water
  • 1 pound spaghetti
  • 2 cups frozen peas
Instructions:
  • Fry the bacon in a spacious skillet over medium heat until crispy, for about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Discard the excess fat from the skillet, but keep 2 tablespoons of the flavorful bacon drippings.
  • Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in a skillet over medium heat. Cook chicken breast halves in the bacon drippings until fully cooked, about 5 minutes per side. Check with an instant-read thermometer - it should reach 165°F (74°C) in the center. Transfer to a cutting board, cover loosely with foil, and let rest for 5 minutes before slicing. Keep chicken aside.
  • In a skillet, heat the last tablespoon of bacon drippings over medium heat until shimmering. Sauté the garlic and ground black pepper until fragrant, for about 30 seconds. Pour in the wine and simmer until it thickens, around 2 minutes. Remove from heat.
  • In a bowl, combine Parmesan cheese and eggs, then slowly pour in the wine mixture while whisking constantly.
  • 1. Begin by bringing a large pot of liberally salted water to a rolling boil. 2. Add the spaghetti to the boiling water and stir occasionally, cooking until al dente, approximately 12 minutes. 3. Before draining, remember to reserve 1/2 cup of the cooking water for future use.
  • Place the peas in a large colander. Drain the pasta along with the peas. Transfer the drained pasta and peas back to the pot. Mix in the bacon, chicken, and wine. Adjust the sauce consistency with reserved pasta water to your liking.

Similar Recipes