Chicken Penne Carbonara

Instructions

Season both sides of the chicken breasts with salt, pepper, and paprika.
Heat a large 12-inch skillet with high sides over medium-high heat. Add one tablespoon of oil and allow it to heat up. Carefully add the chicken breast and cook for 4 minutes, reduce heat to medium and cook 2 more minutes.
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.
Transfer to a clean plate to allow to rest and cool slightly. Once cooled, chop the chicken into ½-inch cubes.
Clean the pan if needed if there are dark particles on the surface after cooking the chicken. Heat the pot over medium-high heat. Add the chopped bacon and saute until crispy, stirring every minute, about 6 minutes.
Turn heat to low and add garlic, saute for one minute until fragrant. Turn off heat and transfer the bacon garlic mixture to a small bowl and set aside. Discard bacon grease.
In a medium-sized bowl whisk together two eggs and 1 cup grated parmesan cheese until smooth. Set aside.
To the same pan add uncooked penne pasta and 3 cups of water, 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.
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).
Taste and season with more salt and pepper as needed. I used about ¼ teaspoon additional salt. Add diced chicken, bacon and garlic mixture, and ½ cup of peas to the pasta. Stir to combine, until peas are warmed through.
To serve, garnish with parsley, more grated cheese, and some freshly cracked pepper.

Ingredients

Special Equipment

Instructions

Notes

Nutrition