CookPal AI
Loaded Chicken Carbonara

Loaded Chicken Carbonara

Cost $20, save $15

Source: Recommended by CookPal

  • 45 Min
  • 4 Servings
  • $20

INGREDIENTS

  • Meat

    • 🥓 6 slices bacon, chopped
    • 🍗 1 ½ pounds skinless, boneless chicken breast halves

  • Seasonings

    • 🧂 Salt to taste
    • 🧂 Ground black pepper to taste
    • 🧂 1 teaspoon ground black pepper
    • 🧄 3 cloves garlic

  • Liquids

    • 🍷 ½ cup white wine

  • Dairy

    • 🧀 1 ½ cups grated Parmesan cheese
    • 🥚 3 large eggs

  • Staples

    • 💧 1 gallon water
    • 🍝 1 pound spaghetti
    • 🍲 2 cups frozen peas

STEPS

1

Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon and drain on a paper towel-lined plate. Reserve 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 breasts until juices run clear, about 10 minutes. Tent with foil and let rest for 5 minutes. Slice chicken and set aside.

3

Heat remaining bacon drippings in skillet over medium heat. Cook garlic and black pepper until fragrant, about 30 seconds. Pour wine into skillet and simmer until thickened, about 2 minutes. Remove from heat.

4

Whisk together Parmesan cheese and eggs in a bowl. Gradually add wine mixture while whisking continuously.

5

Bring a large pot of salted water to boil. Cook spaghetti until al dente, about 720 seconds. Reserve ½ cup pasta water. Drain pasta and peas.

6

Combine the pasta, peas, bacon, chicken, and wine sauce in the pot. Stir to coat, thinning sauce with reserved pasta water as desired.

NUTRIENTS

Per 1 serving

🔥

928

Calories

  • 74
    Protein
  • 94
    Carbs
  • 24
    Fats

💡 For an alcohol-free version, substitute white wine with chicken broth.Thin the sauce gradually with pasta water to achieve your desired consistency.Use freshly grated Parmesan for the best flavor.Peas can be replaced with other vegetables like broccoli or asparagus for variety.