One Pan Chicken Carbonara Penne Pasta

You can never have too many Mediterranean recipes, so give One Pan Chicken Carbonara Penne Pastan a try. This recipe serves 6 and costs $1.8 per serving. One serving contains 516 calories, 35g of protein, and 20g of fat. From preparation to the plate, this recipe takes approximately 40 minutes. This recipe from Jessica Gavin requires water, olive oil, peas, and kosher salt. 38 people were impressed by this recipe. It works well as a main course. Overall, this recipe earns a good spoonacular score of 79%. Users who liked this recipe also liked Carbonara Deep-Dish Pasta-Crusted Pan Pizza, Penne a la Carbonara, and Chicken Pasta Carbonara.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 to heat up. Carefully add the chicken breast and allow to cook for 4 minutes, reduce heat to medium and cook two 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 165F. Transfer to a clean plate to allow to rest and cool slightly. Once slightly cooled, chop the chicken into inch cubes. Clean the pan if needed if there are dark particles on the surface after cooking the chicken.Heat the same 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 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 pot add uncooked penne pasta and 3 cups of water to the pan. Turn heat up to high. Set the timer to 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 the pasta and season with more salt and pepper as needed (I used about teaspoon additional salt).Add diced chicken, bacon and garlic mixture, and 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. Enjoy!

 

Step by step:

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.

3. Add one tablespoon of oil and allow to heat up. Carefully add the chicken breast and allow to cook for 4 minutes, reduce heat to medium and cook two 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 165F.

4. Transfer to a clean plate to allow to rest and cool slightly. Once slightly cooled, chop the chicken into inch cubes. Clean the pan if needed if there are dark particles on the surface after cooking the chicken.

5. Heat the same pot over medium-high heat.

6. 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 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 pot add uncooked penne pasta and 3 cups of water to the pan. Turn heat up to high. Set the timer to 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 the pasta and season with more salt and pepper as needed (I used about teaspoon additional salt).

7. Add diced chicken, bacon and garlic mixture, and 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. Enjoy!

Nutrition Information:

covered percent of daily need