One Pan Chicken Carbonara Penne Pasta Recipe

1. Season both sides of the chicken breasts with salt, pepper, and paprika.
2. Heat a large 12-inch skillet with high sides over medium-high heat. Add one tablespoon of oil and allow to heat up.
3. Carefully add the chicken breast and allow to cook for 4 minutes, reduce heat to medium and cook two more minutes.
4. Flip to the other side, reduce heat to medium and cook another 6 to 7 minutes, or until no longer pink and the internal temperature of the chicken reaches 165°F.
5. Transfer to a clean plate to allow to rest and cool slightly.
6. Once slightly cooled, chop the chicken into ½ inch cubes.
7. Clean the pan if needed if there are dark particles on the surface after cooking the chicken.
8. Heat the same pot over medium-high heat. Add the chopped bacon and saute until crispy, stirring every minute, about 6 minutes.
9. Turn heat to low and add garlic, saute for one minute until fragrant.
10. Turn off heat and transfer bacon garlic mixture to a small bowl and set aside. Discard bacon grease.
11. In a medium-sized bowl whisk together two eggs and 1 cup grated parmesan cheese until smooth. Set aside.
12. To the same pot add uncooked penne pasta and 3 cups of water to the pan, turn heat up to high.
13. Set the timer for 10 minutes and cook on high, occasionally stirring, until most of the water is absorbed and pasta is tender. Time may vary depending on the stove.
14. Turn heat to low. Immediately add cheese and egg mixture, stirring vigorously to prevent the eggs from scrambling. The egg sauce should cook through (the raw egg flavor will go away once warmed by the hot pasta and short heating time on the stove).
15. Taste the pasta and season with more salt and pepper as needed (I used about ¼ teaspoon additional salt).
16. Add diced chicken, bacon and garlic mixture, and ½ cup of peas to the pasta. Stir to combine, until peas are warmed through.
17. To serve, garnish with parsley, more grated cheese, and some freshly cracked pepper.

Nutrition Facts