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Chicken Carbonara
Rich, velvety smooth Cream Sauce with Chicken or Turkey.
Difficulty: Medium
Cuisine
Italian
Keyword
Chicken, Pasta, Turkey
Method
Stove Top
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Servings
6
Equipment
Dutch Oven or Large Frying Pan
Medium Pot
for pasta
INGREDIENTS
1x
2x
3x
5
strips
Thick Bacon
-
cooked and diced.
2
Chicken Breasts
-
Shredded
8
oz.
Pasta
1
cup
Chicken broth
¾
cup
Parmesan Cheese
¾
cup
Milk
¼
cup
Heavy Cream
2
Tbsp.
Butter
3
cloves
Garlic
-
minced
3
Tbsp.
AP Flour
2
Tbsp.
Parsley
Salt & Pepper
-
to taste
INSTRUCTIONS
Cook pasta until al denté per package directions. Drain.
Cook Bacon strips in a large frying pan, remove from pan, and set aside.
Cut chicken into strips, lengthwise.
(It will be shreded before adding to sauce.)
Add butter to pan and sauté chicken until just cooked through. Salt and Pepper to taste.
Remove chicken from pan with a slotted spoon, set aside, and cover with foil to keep hot.
Saute Garlic in the same pan.
Add milk, heavy cream, chicken broth, and flour. Whisk until smooth.
Simmer on low until it thickens whisking continuously.
Add Parmesan and whisk until it melts completely. (If the sauce gets too thick, add in a little more chicken broth.)
Add the pasta and toss to cover completely.
Sprinkle in the parsley. Add salt and pepper to taste, if needed.
Cut/shred chicken, chop bacon, and add to pan.
Toss until well covered with sauce. Serve Hot.
Notes
Fettuccini, Linguini, or Bowtie Pasta works best in this recipe.
This is perfect for
left-over Chicken or Turkey.
Copyright © 2021 - 2022 - Mike Zets, Sylvania, Ohio USA - All Rights Reserved