Chicken Bacon Carbonara
We all know pastas are heart-warming meals … especially on those chilly winter evenings and this Chicken Bacon Carbonara is no different. It is one of our favorite pastas. You know how I know it is a truly good pasta? When the leftovers look and taste just as good! And boy are the leftovers delicious.
Ingredients
2 Chicken Breast
1/2 Pack of Bacon, cooked and ripped into small pieces
2 Eggs
2 Cups Penne Pasta, cooked as per packaging (leave 1-2 tsp. of grease in the pan for cooking)
1 Cup Mushrooms, chopped
3/4 Cup White Onion, chopped
3/4 Cup Cream
3/4 Cup Parmesan Cheese
5-6 Cloves of Garlic, minced
2-3 Tbsp. Pepper
2-3 Tbsp. Salt
2-3 Tsp. Parsley
2-3 Tsp. Garlic Powder
Fresh Parsley for garnish
Directions
Pre-heat oven to 400F degrees. Season the chicken with a tsp or two of salt, pepper & garlic powder. Bake approximately 30-40 minutes or until fully cooked through. Flip the chicken 1/2 way through.
While the chicken is cooking, cook the pasta as directed on the packaging, drain (all except 2 tbsp. of the water) and set aside.
In a large bowl combine the eggs, cheese, cream, dried parsley, 1/2 the minced garlic, and 1/2 the remaining salt & pepper. Whisk together well and set aside. Slowly add the 2 hot tbsp. of pasta water to the bowl and whisk again.
In the pan that was used to cook the bacon, re-heat the grease and add the mushrooms and onions with some salt & pepper. Sauté until the onions are translucent. Add the other 1/2 of the garlic and cook for another 1-2 minutes.
Add the noodles to the onion/mushroom mixture. Mix around then add the liquid mixture and combine well again. Cook on medium-low heat stirring slowly so the eggs don’t scramble. Cook about 4-5 minutes. Add in the bacon and mix well.
Remove chicken from the oven, slice into thin pieces and set aside.
Plate the pasta and top with the sliced chicken breast. Garnish with additional pepper, fresh parsley and chili flakes as desired.
