THE ULTIMATE CREAMY CHICKEN CARBONARA
Make and share this The Ultimate Creamy Chicken Carbonara recipe from Food.com.
Provided by Marie
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook and drain spaghetti as directed on package.
- While spaghetti is cooking, cook bacon in a a skillet, stirring frequently, until crisp.
- Remove bacon from pan with slotted spoon and drain.
- Drain fat from skillet, reserving 1 tablespoon in the pan.
- Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender.
- Stir in spaghetti, chicken, cheese and whipping cream.
- Cook, stirring occasionally, until heated through.
- Toss with bacon.
CHICKEN CARBONARA
Provided by Giada De Laurentiis
Categories main-dish
Time 42m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
- In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
- Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
CREAMY CHICKEN CARBONARA
Make and share this Creamy Chicken Carbonara recipe from Food.com.
Provided by BrendaM
Categories Spaghetti
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon until crisp at medium heat in large skillet.
- Drain bacon on paper towel; remove all but 1 tbsp (15 mL) fat from skillet.
- Add onion and garlic to skillet; stir fry until onions are translucent- about 5 minutes.
- Stir in mixture of soups, milk, parsley and thyme.
- Stir in chicken.
- Bring to a boil, stirring often; stir in bacon.
- Reduce heat to low.
- Simmer covered, for 5 minutes, stirring occasionally.
- Serve immediately over cooked spaghetti.
Nutrition Facts : Calories 586.5, Fat 22.9, SaturatedFat 8.2, Cholesterol 85.9, Sodium 905.2, Carbohydrate 59.2, Fiber 2.9, Sugar 2.5, Protein 34.2
CHICKEN CARBONARA
A luxuriously creamy dish, its very popular among friends and family!
Provided by Mrsc17
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 180 degrees. In a pan of boiling water cook the pasta according to instructions. In the mean time, Heat the oil in a pan, fry the chicken, bacon, onion, garlic and basil for about 3-5 mins until the onion softens and the meat browns
- Turn the heat down to simmer and add the creme fraich, cream, and chicken stock. Ensure it isn't too hot or it may curdle. Simmer for 1-2 mins
- Remove from the heat and stir in 1/2 of the cheese. Drain the pasta leaving a small amount of water to keep it moist. Mix it all together and put in an oven proof dish. Sprinkle remaining cheese on top
- Bake in preheated oven until cheese has melted, serve with garlic bread
CHICKEN CARBONARA
This chicken carbonara is simply delicious!
Provided by lauren 1891
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
- Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
- Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.
Nutrition Facts : Calories 714.6 calories, Carbohydrate 45.4 g, Cholesterol 373.1 mg, Fat 43.4 g, Fiber 1.9 g, Protein 34.7 g, SaturatedFat 22.7 g, Sodium 353.1 mg, Sugar 1.8 g
CHICKEN-BACON CARBONARA
This chicken-bacon carbonara is a meaty spin on an old classic.
Provided by VICKEYA
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not crispy, 8 to 10 minutes. Drain on paper towels, then transfer to a bowl.
- Add onion to the drippings and saute over medium heat for 2 to 3 minutes. Add garlic and saute until onion is tender, 3 to 4 minutes more. Pour in wine and continue to cook, stirring constantly, until wine evaporates. Add mixture to the bacon.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes.
- Meanwhile, coat chicken in just enough oil to moisten. Place in the same skillet that was used for the bacon. Heat over medium heat and cook, sprinkling chicken with 1/2 of the basil, a pinch of nutmeg, and pepper, until browned, 5 to 7 minutes. Turn chicken and repeat seasoning on the other side. Continue to cook until no longer pink in the center and juices run clear, 5 to 7 minutes more. Stir bacon mixture into the chicken and keep warm until pasta is done.
- Combine eggs, cream, Parmesan cheese, and remaining 1/8 teaspoon nutmeg in a jar or shaker. Cover and shake until well combined.
- Drain pasta and set aside in a bowl.
- Dump chicken mixture and all drippings into the pasta pot, away from the heat. Add pasta and toss well. All at once, pour egg mixture into the pot, tossing quickly and thoroughly to cook, but not curdle. Serve hot.
Nutrition Facts : Calories 770.7 calories, Carbohydrate 59.2 g, Cholesterol 267.1 mg, Fat 38.7 g, Fiber 3 g, Protein 44.7 g, SaturatedFat 16.7 g, Sodium 792.8 mg, Sugar 3.8 g
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