Pasta Carbonara with Chicken

Name: Pasta Carbonara with Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 (16 ounce) package penne pasta; 0.25 cup extra-virgin olive oil; 2 tablespoons unsalted butter; 1 medium yellow onion, finely chopped; 3 teaspoons minced garlic; 4 ounces thinly sliced pancetta bacon, chopped; 4 ounces thinly sliced prosciutto, chopped; 4 cups shredded, cooked rotisserie chicken; 2.5 cups heavy whipping cream, at room temperature; 1 cup grated Parmigiano-Reggiano cheese, or more to taste; 3 large egg yolks, at room temperature; 0.25 cup chopped fresh basil; 0.25 cup chopped Italian (flat-leaf) parsley; salt and ground black pepper to taste

4.7

(3)

2 Reviews

4 Photos

This is Alexis Olivia's best recipe ever! A true Italian sharing a delicious pasta carbonara dish with chicken that everyone will love. Yes, a bit fattening, yet worth it if you are able to indulge every once in a while! Enjoy!

Recipe by Alexis Olivia

Published on June 8, 2013

4

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Servings:

8

Jump to Nutrition Facts

Ingredients

1 (16 ounce) package penne pasta
¼ cup extra-virgin olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 teaspoons minced garlic
4 ounces thinly sliced pancetta bacon, chopped
4 ounces thinly sliced prosciutto, chopped
4 cups shredded, cooked rotisserie chicken
2 ½ cups heavy whipping cream, at room temperature
1 cup grated Parmigiano-Reggiano cheese, or more to taste
3 large egg yolks, at room temperature
¼ cup chopped fresh basil
¼ cup chopped Italian (flat-leaf) parsley
salt and ground black pepper to taste

Directions

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.
Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.
Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.

Nutrition Facts (per serving)

796	Calories
52g	Fat
45g	Carbs
38g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 796
% Daily Value *
Total Fat 52g	67%
Saturated Fat 26g	128%
Cholesterol 266mg	89%
Sodium 614mg	27%
Total Carbohydrate 45g	16%
Dietary Fiber 2g	8%
Total Sugars 3g
Protein 38g
Vitamin C 5mg	23%
Calcium 200mg	15%
Iron 3mg	16%
Potassium 405mg	9%

* 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.