Loaded Chicken Carbonara

4.4
(88)

Easy and delicious weeknight dinner.

45
45
45
45
Prep Time:
20 mins
Cook Time:
45 mins
Additional Time:
5 mins
Total Time:
1 hrs 10 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 6 slices bacon, chopped

  • 1 ½ pounds skinless, boneless chicken breast halves

  • salt and ground black pepper to taste

  • 3 cloves garlic

  • 1 teaspoon ground black pepper

  • ½ cup white wine

  • 1 ½ cups grated Parmesan cheese

  • 3 large eggs

  • 1 gallon water

  • 1 pound spaghetti

  • 2 cups frozen peas

Directions

  1. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.

  2. Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.

  3. Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.

  4. Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.

  5. Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use.

  6. Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.

Nutrition Facts (per serving)

928 Calories
24g Fat
94g Carbs
74g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 928
% Daily Value *
Total Fat 24g 31%
Saturated Fat 10g 48%
Cholesterol 261mg 87%
Sodium 1025mg 45%
Total Carbohydrate 94g 34%
Dietary Fiber 8g 29%
Total Sugars 5g
Protein 74g
Vitamin C 14mg 72%
Calcium 443mg 34%
Iron 8mg 43%
Potassium 699mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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