If you’re like me, pasta dishes are ALWAYS on the menu plan. I absolutely LOVE pasta of ALL shapes and sizes. Add rotisserie chicken, crispy bacon and a creamy sauce and I’m in heaven. It’s a simple comfort food, but also a crowd pleaser for a week night meal or company alike.
CHICKEN CARBONARA
3 LARGE eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup heavy cream
+/- 1 teaspoon FRESH ground black pepper, to taste
4 slices thick-cut bacon, diced
1 pound skinless, boneless chicken breasts, sliced crosswise into ½-inch-thick strips OR 2 cups torn rotisserie chicken pieces
1 teaspoon sea salt
3 green onions, sliced thin
2-3 garlic cloves, FINELY minced
8-12 ounces extra wide fettuccine noodles
1/2 cup frozen peas
Chopped fresh parsley, for garnish
- Whisk together the eggs, Parmesan, heavy cream and ½ teaspoon pepper in a medium bowl. Set aside.
- Cook the bacon in a large skillet over medium heat 5-7 minutes, stirring frequently, until crispy and the fat has completely rendered.
- Use a slotted spoon to transfer the bacon to a paper towels to drain.
- Increase the heat to medium-high.
- Add chicken to the drippings in the skillet, seasoning with FRESH ground sea salt and black pepper to taste, stirring occasionally 6-8 minutes, until browned and cooked through. Omit this step if using rotisserie chicken.
- Transfer the chicken to a plate. DO NOT wipe out the skillet.
- Add the green onions and garlic, cooking a minute more.
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package directions. Reserve 1 cup cooking water, then drain.
- Immediately add the hot pasta and peas to the skillet off the heat.
- Pour in the egg mixture and quickly toss with, adding 2 to 3 tablespoons of the reserved cooking water, until the sauce is your desired level of creaminess. If the sauce is too thick, add more of the reserved cooking water. If it’s too thin, cook over low heat until thickened.
- Stir in the bacon and chicken pieces.
- Garnish with parsley, pepper and Parmesan cheese.