Four-Cheese Chicken Carbonara Recipe

Prep Time::15 mins

Cook Time::30 mins

Total Time::45 mins

Servings::8

Ingredients

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Original recipe (1X) yields 8 servings

1 (16 ounce) package thick-cut bacon

1 (16 ounce) package penne pasta

⅓ cup olive oil

¼ cup butter

3 tablespoons minced garlic

3 teaspoons ground black pepper, divided

3 skinless, boneless chicken breasts, sliced

2 cups heavy whipping cream

1 cup grated Parmesan-Romano cheese blend

1 cup shredded Colby Jack cheese blend

3 eggs, beaten

Directions

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.

Bring a large pot of lightly salted water to a boil. Add penne and olive oil; cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; sauté until fragrant, 2 to 3 minutes. Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.

Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby-Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta and stir until coated with sauce.

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