One Pan Chicken Carbonara Penne Pasta Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "One Pan Chicken Carbonara Penne Pasta" recipe we have found so far.
One Pan Chicken Carbonara Penne Pasta
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- 1 pound boneless skinless chicken breast
- kosher salt, for seasoning
- black pepper, for seasoning
- 1 tablespoons olive oil
- 6 slices bacon, thick cut, diced into 1-inch pieces
- 6 cloves garlic, minced
- 2 large eggs
- 1 cup freshly grated parmesan cheese
- 12 ounces penne pasta
- 3 cups water
- 1/2 cup peas, (frozen, defrosted)
- 2 tablespoons minced parsley
Season both sides of the chicken breasts with salt, pepper, and paprika.
Heat a large 12-inch skillet with high sides over medium-high heat. Add one tablespoon of oil and allow to heat up.
Carefully add the chicken breast and allow to cook for 4 minutes, reduce heat to medium and cook two more minutes.
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.
Transfer to a clean plate to allow to rest and cool slightly.
Once slightly cooled, chop the chicken into ½ inch cubes.
Clean the pan if needed if there are dark particles on the surface after cooking the chicken.
Heat the same pot over medium-high heat. Add the chopped bacon and saute until crispy, stirring every minute, about 6 minutes.
Turn heat to low and add garlic, saute for one minute until fragrant.
Turn off heat and transfer bacon garlic mixture to a small bowl and set aside. Discard bacon grease.
In a medium-sized bowl whisk together two eggs and 1 cup grated parmesan cheese until smooth. Set aside.
To the same pot add uncooked penne pasta and 3 cups of water to the pan, turn heat up to high.
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.
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).
Taste the pasta and season with more salt and pepper as needed (I used about ¼ teaspoon additional salt).
Add diced chicken, bacon and garlic mixture, and ½ cup of peas to the pasta. Stir to combine, until peas are warmed through.
To serve, garnish with parsley, more grated cheese, and some freshly cracked pepper.
Calories 416 Calories from Fat 99
% Daily Value*
Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 123mg 41%
Sodium 436mg 18%
Potassium 42mg 1%
Carbohydrates 45g 15%
Fiber 3g 12%
Sugar 2g 2%
Protein 36g 72%
Vitamin A 200IU 4%
Vitamin C 10.7mg 13%
Calcium 280mg 28%
Iron 3.2mg 18%
This recipe was featured on BestRecipeFinder.
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