Tender penne pasta tossed in a delicious parmesan sauce with bacon and peas. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Are you on the hunt for a comforting Italian pasta recipe? For my Italian-Chinese family, a big bowl of pasta always shows up on our dinner table. As a busy working mom, it’s important to have quick and simple meals that nourish my family but also taste great.
This easy chicken carbonara penne pasta is a one-pan wonder packed with flavor that the entire family will devour! Each bite is packed with protein and vegetables, with just the right balance of pasta and sauce. I’m sharing my secret ingredient to making this dish with minimal effort and maximum yum.
Watch how to make this Chicken Carbonara recipe
Grab the biggest pot you have and lets fire up the stove!
When creating a recipe that can be enjoyed any time of the week I look to incorporate wholesome ingredients that make the dish pop in taste. This chicken carbonara penne pasta blends just a few simple ingredients to create a wonderful one-bowl meal.
The key ingredient is a culinary game-changer, Barilla Pronto Pasta! What makes this pasta so handy is that it’s a product innovation that allows for one-pan meals to be made without waiting for water to boil and no draining needed. That makes my inner scientist and mom want to do a happy dance!
I always feel like I’m waiting forever to get the water to a boil, but instead, the penne pasta I used for this recipe took only 10 minutes from start to finish in the same pan. If I can save time and clean up, sign me up!
Carbonara pasta is a classic Italian recipe using a savory custard sauce of gently cooked eggs and cheese. Here’s how to make your own carbonara version right at home.
How to Cook Carbonara Pasta
- Building Flavor- It all starts with bacon or pancetta. It adds an intensely smoky, savory flavor and crisp texture to contrast the tender pasta. Minced garlic provides earthy aromatics, inviting the senses to open up and make you salivate. Green peas add a hint of sweetness to the dish and a beautiful bright green color. All of these get tossed back into the pasta after the sauce is added.
- Sauce- The sauce base for carbonara is two ingredients; eggs and grated parmesan cheese. When whisked together and tossed with HOT pasta, the eggs gently cook and the cheese melts to create a creamy sauce without feeling heavy. Make sure to continuously stir the sauce and pasta over very low heat so that the eggs do not scramble. The sauce should coat and cling to the pasta.
It’s hard to believe that all of the ingredients were cooked and infused together in one pot! The Barilla Pronto penne maintains its shape and texture after cooking and catches the light coating of custard sauce in the ridges. The chicken, peas, and bacon are mixed with the pasta then garnished with extra Parmesan cheese and parsley.
Who’s ready to dig in?
This chicken carbonara penne pasta is going to be a new mealtime favorite! What pasta dish will you make next using Barilla Pronto Pasta? For more one pot ideas, check out my chicken cacciatore pasta or chicken pesto pasta recipes. I can’t wait to hear what pasta dishes you create!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
What May Cause the Egg Sauce To Curdle?
If you’ve ever made carbonara before, you may have experienced the sauce getting lumpy with small pieces of scrambled egg. What happened? With the right amount of heat (too much in this case) the eggs will coagulate and scramble; whole eggs set between 144 and 158° F. It’s a balance between cooking the egg sauce enough, so it’s safe to eat (above 140° F so bacteria is destroyed), yet creamy like a custard. To ensure this happens you want to add the sauce to the pasta when it’s hot to help it cook. Make sure to keep stirring the pasta in the pan over low heat until the sauce coats the pasta and is slightly thickened. If the sauce is allowed to sit, the hot pan will solidify the egg sauce instead of keeping it smooth. (Source: eggsafety.org)
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