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Loaded Chicken Carbonara

Rated as 4.4 out of 5 Stars
15

"Easy and delicious weeknight dinner."
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Ingredients

1 h 10 m servings 928
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 928 calories; 23.9 94.3 73.8 261 1025 Full nutrition

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Reviews

Read all reviews 50
  1. 58 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was a really simple recipe and it was very rewarding. Loads of flavour. I used cut up leg meat. Like the idea of putting mushrooms in it. Thanks (Must stop eating it)

Most helpful critical review

Meh...not that impressed. I used roasted chicken meat and tossed it lightly with the bacon grease until it was hot. Used applewood smoked bacon and added mushrooms. Sauce was too thick and v...

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This was a really simple recipe and it was very rewarding. Loads of flavour. I used cut up leg meat. Like the idea of putting mushrooms in it. Thanks (Must stop eating it)

Wonderful! The sauce was very flavorful, I added an additional 1/4 cup of the white wine to thin the sauce and still needed the 1/2 cup reserved water - well worth the time!!

as Christina did, i cut up the chicken before i cooked it. this was pretty good. came out looking just like the picture. the ONLY thing i would try changing is to add some sliced white mushrooms...

Meh...not that impressed. I used roasted chicken meat and tossed it lightly with the bacon grease until it was hot. Used applewood smoked bacon and added mushrooms. Sauce was too thick and v...

Love this recipe!! I added mushrooms, diced tomatoes, & onion to the mix for more flavor and zest. The original sauce is amazing, but I added a little Alfredo on top for added boost.

I used 3/4 of a cup of chicken broth in lieu of white wine. I also used a combination of bacon and pancetta. When the pasta was done, I used about 1/2 cup of the salted pasta water (still warm) ...

My Italian husband LOVED this as did my two kiddos. It is very filling and definately not for those counting their calories.

Delicious! Very easy to make and had great flavor. I cut my chicken before cooking, just to save myself a step later. This is a keeper~YUM! Thanks for sharing. :)

Follow the instructions from several other reviewers and added 1/2 cup pasta water and 1/2 cup more wine. After we stirred the pan reduction into the egg and Parmesan mixture, we poured it in th...