One Pan Chicken Carbonara Penne Pasta
A comforting classic Italian one pan chicken carbonara penne pasta recipe. Tender penne tossed in a delicious parmesan sauce with bacon and peas.
  • CourseEntree
  • CuisineItalian
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 1poundboneless skinless chicken breast
  • kosher saltfor seasoning
  • black pepperfor seasoning
  • paprika
  • 1tablespoonsolive oil
  • 6slicesbaconthick cut, diced into 1-inch pieces
  • 6clovesgarlicminced
  • 2largeeggs
  • 1cupfreshly grated parmesan cheese
  • 12ouncespenne pasta(Barilla Pronto)
  • 3cupswater
  • 1/2cuppeas(frozen, defrosted)
  • 2tablespoonsminced parsley
  1. Season both sides of the chicken breasts with salt, pepper, and paprika.
  2. Heat a large 12-inch skillet with high sides over medium-high heat. Add one tablespoon of oil and allow to heat up.
  3. Carefully add the chicken breast and allow to cook for 4 minutes, reduce heat to medium and cook two more minutes.
  4. Flip to the other side, reduce heat to medium and cook another 6 to 7 minutes, or until no longer pink and the internal temperature of the chicken reaches 165°F.
  5. Transfer to a clean plate to allow to rest and cool slightly.
  6. Once slightly cooled, chop the chicken into ½ inch cubes.
  7. Clean the pan if needed if there are dark particles on the surface after cooking the chicken.
  8. Heat the same pot over medium-high heat. Add the chopped bacon and saute until crispy, stirring every minute, about 6 minutes.
  9. Turn off heat and transfer bacon garlic mixture to a small bowl and set aside. Discard bacon grease.
  10. Turn heat to low and add garlic, saute for one minute until fragrant.
  11. In a medium-sized bowl whisk together two eggs and 1 cup grated parmesan cheese until smooth. Set aside.
  12. To the same pot add uncooked penne pasta and 3 cups of water to the pan. Turn heat up to high. Set the timer for 10 minutes and cook on high, occasionally stirring, until most of the water is absorbed and pasta is tender. Time may vary depending on the stove.
  13. Turn heat to low. Immediately add cheese and egg mixture, stirring vigorously to prevent the eggs from scrambling. The egg sauce should cook through (the raw egg flavor will go away once warmed by the hot pasta and short heating time on the stove).
  14. Taste the pasta and season with more salt and pepper as needed (I used about ¼ teaspoon additional salt).
  15. Add diced chicken, bacon and garlic mixture, and ½ cup of peas to the pasta. Stir to combine, until peas are warmed through.
  16. To serve, garnish with parsley, more grated cheese, and some freshly cracked pepper.
Recipe Notes

If desired add some hot water to the cheese sauce after mixing, 1 tablespoon at a time if needed to thin sauce.

This tasty recipe brought to you by JESSICA GAVIN
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