Creamy chicken carbonara is inspired by a classic Italian (Roman) pasta dish made with bacon or pancetta, whisked egg, and hard cheese. Bacon, egg, and cheese me all day, baby. Carbonara sauce is an egg-based white sauce featuring Parmesan cheese, black pepper, fresh herbs, and sometimes cream. It’s creamy, delicious, date-night worthy, and will rock your world. Check out pappardelle cacio e pepe next!
Thanks to the magic of bacon, this is the most heavenly-smelling pasta dish I or you will ever make. Chicken, garlic, and linguine swirled in bacon fat and melted Parmesan cheese. It’s a cheesy pasta dish loaded with flavor without being overly heavy like fettuccine, which I’ve never really been a fan of. It just makes me feel gross. The recipe is really simple if you break it down into simple parts, plus it all comes together (mostly) in a single cast iron skillet in about 30 minutes.
A mouth watering combination of creamy alfredo, chicken and bacon in a hearty pasta dish
5 strips bacon cooked and diced.
2 Chicken breasts -Grilled, Chicken striped up
Salt & Pepper to taste
2 T Butter
3 cloves Garlic Fresh minced
¾ Cup milk
¼ Cup Heavy cream
1 cup Chicken broth
3 T flour
¾ c Parmesan shavings
2 T parsley
1 small box bowtie pasta
Cook 5 strips of bacon and set aside
cook 2 chicken breasts in 2 Tablespoons butter with Salt and Pepper to taste.
set aside while you work on the sauce.
cook up your Bowtie noodles so they will be ready when the sauce is ready.
Saute 3 cloves Garlic Freshly minced.
add Milk, heavy cream, chicken broth and Flour to the pan with the garlic and whisk until smooth.
Cook on low heat until it thickens.
add in Parmesan shavings. If the sauce gets too thick, add in a little more chicken broth.
add the drained bowtie pasta.
Toss to cover the noodles completely.
dash in the parsley.
add more salt and pepper to taste preference.
cut up the chicken breasts and dice up the bacon and mix them together
add in the chicken and bacon to the sauce.
toss until all is covered in the sauce.