Chicken Carbonara

Print Recipe

Servings: servings (8 cups total)

Calories: 1081cal

Equipment

Ingredients

8 ounces penne pasta about 5 cups cooked
1.5 pounds boneless skinless chicken breasts (680g), 2 large breasts
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon black pepper
2 large eggs
2 Tablespoons olive oil
1 Tablespoon minced garlic
1 cup chopped onion
2 cups heavy whipping cream
2 Tablespoons Better than Bouillon chicken base
½ cup grated Parmesan cheese
1 cup frozen peas
½ cup chopped cooked bacon

Instructions

Cook pasta al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process.
Toss cooked pasta with a little olive oil to keep it from sticking together, or you can submerge it in cool water until you are ready to add it to the skillet.
8 ounces penne pasta
Meanwhile, trim any fat off the chicken and cut it into cubes. Place in a large bowl.
1.5 pounds boneless skinless chicken breasts
Season chicken with garlic salt, onion powder, and pepper. Toss together with gloved hands.
1/2 teaspoon garlic salt, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper
In a medium bowl, whisk the eggs. Set aside.
2 large eggs
Heat olive oil in a skillet over medium-high heat until shimmering.
2 Tablespoons olive oil
Add garlic and onion, saute 1-2 minutes.
1 Tablespoon minced garlic, 1 cup chopped onion
Add chicken cubes to the skillet and cook about 10-15 minutes, turning occasionally, until no pink remains and some browning has occurred. Remove chicken to a plate and keep warm.
To the skillet, add the heavy whipping cream and chicken base and whisk together. Heat mixture JUST until hot, tiny bubbles will have formed. You don’t want to scorch the cream.
2 cups heavy whipping cream, 2 Tablespoons Better than Bouillon chicken base
Temper the eggs by slowly drizzling them into the hot cream, whisking continuously.
Sprinkle in the parmesan cheese and whisk until melted and well combined.
1/2 cup grated Parmesan cheese
Add cooked penne pasta, cooked chicken, frozen peas, and chopped bacon to the skillet. Stir well and heat through.
1 cup frozen peas, 1/2 cup chopped cooked bacon

Author: Amanda Davis

5 from 1 vote

Notes

The heavy cream is what makes this dish rich and creamy. Half and half can be used in place of heavy cream if needed. Whole milk will also work, but anything with less milk fat than that may require more cooking time to thicken up.
We used penne pasta here, though chicken carbonara is commonly made with either fettuccine, linguine, or spaghetti noodles. Most pasta shapes can be used for this recipe. We have used rotini and spaghetti noodles, but farfalle, rigatoni, elbows, and mostaccioli are all good replacements. We don’t recommend angel hair pasta simply because of its delicate nature.
We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead).

Course: Dinner

Cuisine: American

Prep Time20

Cook Time30

Total Time50

Nutrition