Loaded Chicken Carbonara

Loaded Chicken Carbonara

14 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 10 m
Tessie
Recipe by  Tessie

“Easy and delicious weeknight dinner.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.
  2. Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.
  3. Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.
  4. Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.
  5. Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use.
  6. Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.

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Reviews (14)

Rate This Recipe
Faith Ludwick
11

Faith Ludwick

Wonderful! The sauce was very flavorful, I added an additional 1/4 cup of the white wine to thin the sauce and still needed the 1/2 cup reserved water - well worth the time!!

kevinbarber
9

kevinbarber

This was a really simple recipe and it was very rewarding. Loads of flavour. I used cut up leg meat. Like the idea of putting mushrooms in it. Thanks (Must stop eating it)

garjonegal
5

garjonegal

as Christina did, i cut up the chicken before i cooked it. this was pretty good. came out looking just like the picture. the ONLY thing i would try changing is to add some sliced white mushrooms when you saute the garlic. yumm!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 928 cal
  • 46%
  • Fat
  • 23.9 g
  • 37%
  • Carbs
  • 94.3 g
  • 30%
  • Protein
  • 73.8 g
  • 148%
  • Cholesterol
  • 278 mg
  • 93%
  • Sodium
  • 1122 mg
  • 45%

Based on a 2,000 calorie diet

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