Loaded Chicken Carbonara Recipe - Allrecipes.com
Loaded Chicken Carbonara Recipe
  • READY IN ABOUT hrs

Loaded Chicken Carbonara

Recipe by  

"Easy and delicious weeknight dinner."

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Ingredients Edit and Save

Original recipe makes 4 servings Change 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 45 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2013

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!!

 
Most Helpful Critical Review
Dec 09, 2013

Was not impressed. Will not try again.

 

18 Ratings

Oct 07, 2013

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)

 
Aug 18, 2013

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!

 
Jan 27, 2014

Love this recipe!! I added mushrooms, diced tomatoes, & onion to the mix for more flavor and zest. The original sauce is amazing, but I added a little Alfredo on top for added boost.

 
Aug 15, 2013

Delicious! Very easy to make and had great flavor. I cut my chicken before cooking, just to save myself a step later. This is a keeper~YUM! Thanks for sharing. :)

 
Jan 12, 2014

I used 3/4 of a cup of chicken broth in lieu of white wine. I also used a combination of bacon and pancetta. When the pasta was done, I used about 1/2 cup of the salted pasta water (still warm) to the sauce mixture to thin it out a bit more. Great flavor all around (I used a lot of black pepper because, well, I love it haha)!

 
Jul 25, 2014

This was great, I shredded the chicken and omitted the wine. My family loved it and ate the whole pan.

 

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Nutrition

  • Calories
  • 928 kcal
  • 46%
  • Carbohydrates
  • 94.3 g
  • 30%
  • Cholesterol
  • 278 mg
  • 93%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 73.8 g
  • 148%
  • Sodium
  • 1122 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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