Chicken Carbonara

What’s more gourmet and easy than a pasta carbonara?  Add some chicken and make it extra special!

I had some leftover sauteed chicken breast from my 2-Cheese Baked Chicken Alfredo that I wanted to use before I forgot about them.

Making chicken salad just didn’t excite me.  Bacon, however, did and I have plenty of that and pasta so I decided dinner for tonight would be a pasta carbonara but with chicken added!

Very gourmet–but easy!

It’s not absolutely necessary, but I do advise using free-range or organic eggs in this.  From what I’ve read, salmonella is quite rare in free-range poultry and eggs and the same holds true for organic eggs.  I usually have these on hand for soft-boiled eggs (again because of bacteria). If you don’t use organic/free-range, then please make sure the entire dish is very well heated!

You don’t have to add the wine here, but I think it makes it taste a lot better.  Also, the remaining amount of olive oil is variable too–if the pasta looks too dry, then add a few drops more!  And of course if you want more cheese–add it!

My pasta bowls are from Lidia Bastianich.  Sadly, they have been discontinued.

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Chicken Carbonara

What’s more gourmet and easy than a pasta carbonara?  Add some chicken and make it extra special!

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Chicken, Comfort Foods, pasta

Cuisine: Italian

Keyword: chicken, chicken carbonara

Servings: 4

Calories: 505kcal

Author: Judith Hannemann

Ingredients

• 8 oz uncooked spaghetti
• 4 oz cooked chicken breast sliced
• 4 slices bacon diced
• 1/4 cup onion chopped
• 3 cloves garlic minced
• 1/4 cup dry white wine
• 3 tbsp olive oil divided
• 1 egg beaten (preferably free-range or organic)
• 1/4 cup grated Parmesan or Romano cheese
• 2 tbsp chopped fresh parsley
• salt & pepper to taste

Instructions

• Cook pasta per package directions. Drain and keep warm.
• In a large skillet or saute pan, cook diced bacon until brown and crispy. Remove cooked bacon to a paper towel lined plate. Drain off all but 1 tbs of the fat from the pan.
• Add 1 tbs of the olive oil to the pan with the bacon drippings. Heat oil/bacon drippings over medium-low heat. Add the onion and saute for about 3 minutes. Add the garlic, wine and the cooked chicken and saute for about 2 minutes. Add the cooked diced bacon back to the pan; stir to combine.
• Add the hot pasta to the pan and the remaining 2 tbs of olive oil. Toss to coat and heat. Add the egg and toss combining well and making sure the pasta is coated and well heated. Add the cheese and toss to combine. Add any additional salt & pepper to taste at this point.
• Plate each portion and top with chopped parsley.

Nutrition

Serving: 1person | Calories: 505kcal | Carbohydrates: 45g | Protein: 23g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 284mg | Potassium: 303mg | Fiber: 2g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 2mg

Chicken Carbonara

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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This creamy and cheesy 2-Cheese Baked Chicken Alfredo casserole packs a lot of taste. Change up the cheeses, and it’s a different dish entirely.

I wanted to make a casserole that was similar to my very popular Mushroom Asiago Chicken dish since I had a hankering for that but wanted to see if I could make something very much like it with a slightly different sauce and some additions like veggies.

Unlike the original, this is more of an Alfredo-type sauce as I put some grated Parm/Romano in it.  I also had a box of chopped spinach hanging around and I think spinach is just wonderful in fettucine alfredo, so I threw that in too!

Change it up to suit your tastes

Now, this particular casserole has many possibilities by making a few changes. Use leftover roast beef, spinach and blue/gorgonzola cheese and you have something very much like the steak gorgonzola that Olive Garden makes.

Leave out the spinach, replace it with mushrooms and change the cheese to smoked gouda or swiss…another delicious combo.

Hate spinach?  Substitute chopped broccoli.  Hate both? Leave it out entirely.  No matter how you do this, it’s gonna be wonderful.  Did I mention it’s easy too?  Well, it is!

A complete meal in one dish

I didn’t have leftover chicken so I sauteed some boneless skinless breasts that I cooked with a pat of butter in the pan and coated with seasoned flour.

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Two-Cheese Baked Chicken Alfredo

This creamy and cheesy 2-Cheese Baked Chicken Alfredo casserole packs a lot of taste. Change up the cheeses, and it’s a different dish entirely.

Prep Time25 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Chicken, Comfort Foods, Everyday Meals, pasta

Cuisine: American

Keyword: chicken Alfredo

Servings: 4

Calories: 746kcal

Author: Judith Hannemann

Ingredients

• 8 oz dry fettucine or linguine pasta
• 2 medium chicken breasts cooked and cubed (about 2 cups)
• 1 10 oz chopped spinach, very well drained
• 4 slices crisp-cooked bacon diced
• 1/4 cup grated parmesan or romano cheese
• 1/2 cup shredded asiago cheese divided
• 2 tbsp panko crumbs

SAUCE BASE

• 1 1/2 cups water see note
• 1 envelope chicken Swanson Flavor Boost see note
• 1/2 cup heavy cream
• 5 tbsp butter
• 3 tbsp flour

Instructions

• NOTE: The water and Flavor Boost may be replaced by 1 1/2 cups rich chicken stock.
• Cook pasta as per package directions until al dente. Drain and set aside.
• Preheat oven to 350 degrees F. Lightly spray a 11x7-inch baker.
• In a large saucepan, melt the butter. Next blend in the flour until you have a smooth paste (roux). Blend in the envelope of Flavor Boost. Slowly add the water, stirring constantly, until mixture thickens and starts to bubble. Reduce heat and stir in the cream.
• Add the parmesan or romano cheese and 1/4 cup of the shredded asiago. Stir until cheeses are well blended into the sauce.
• Next add the chicken, spinach and bacon and blend well. Add the pasta and toss carefully until all the noodles are coated with sauce. Turn into prepared baking dish. Top with remaining asiago cheese and panko crumbs.
• Bake at 350 degrees for 30-40 minutes, or until top of casserole is golden brown and bubbly at the sides. Remove from oven and let stand 5-10 minutes before serving.

Nutrition

Serving: 1person | Calories: 746kcal | Carbohydrates: 53g | Protein: 46g | Fat: 39g | Saturated Fat: 21g | Cholesterol: 220mg | Sodium: 810mg | Potassium: 1037mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7753IU | Vitamin C: 21mg | Calcium: 349mg | Iron: 4mg

2-Cheese Baked Chicken Alfredo

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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