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How to Make Chicken Almost Carbonara - A Step-by-Step Guide

Chicken almost carbonara is a delicious twist on the classic Italian pasta dish. This recipe combines the creamy and rich flavors of traditional carbonara with the addition of tender, juicy chicken for a hearty and satisfying meal. It's a comforting and indulgent dish that's perfect for a cozy night in or a special dinner with loved ones.

The key to making a great chicken almost carbonara is using high-quality ingredients and taking the time to cook each component perfectly. The resul...

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Ingredients

  • 4 slices bacon
  • 1 (16 ounce) package penne pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, vertically sliced
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 tablespoons minced fresh garlic
  • 2 teaspoons dried Italian seasoning
  • salt and ground black pepper to taste
  • 1 cup white wine
  • 3 cups chicken stock, divided
  • 2 cups chopped, cooked chicken
  • 1 ½ cups frozen petite peas
  • 5 tablespoons all-purpose flour
  • 1 cup grated Parmesan cheese, or more to taste
  • ¼ cup minced fresh Italian parsley

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 8
  • Yield: 8 servings

  • 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 and crumble when cool enough to handle.
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
  • At the same time, heat olive oil and butter in a 12-inch skillet over medium heat until butter is melted and oil is hot. Add onion and cook, stirring often, until tender, 3 to 5 minutes. Add mushrooms and cook, stirring often, until soft, 3 to 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in Italian seasoning, salt, and pepper and evenly distribute the contents in the skillet.
  • Stir in wine and bring to a boil, about 3 minutes. Pour in 2 cups chicken stock, add cooked chicken and peas, and bring to a boil.
  • While mixture is coming to a boil, place flour in a pint jar with a lid. Slowly add remaining chicken stock to the jar, stirring briskly to break up any lumps. Place the lid on the jar and shake until well blended. Slowly pour flour-stock mixture into the boiling mixture and stir to prevent lumps. Return to a boil and cook, stirring occasionally, until thickened, about 5 minutes.
  • Remove from the heat and stir in 1 cup Parmesan cheese until melted. Pour the hot sauce onto the pasta, add parsley and crumbled bacon, and stir to combine. Serve in individual bowls with additional Parmesan, if desired.

    • Nutrition

    478 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 45mg
    • Sodium: 597mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 25g
    • Vitamin C: 11mg
    • Calcium: 157mg
    • Iron: 3mg
    • Potassium: 424mg

    Categories

    Pasta recipes
    Chicken recipes
    Bacon recipes
    Egg recipes
    Cheese recipes