Chicken Carbonara with Creamy Parmesan Sauce recipe

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Ingredients

1 (8 ounce) package spaghetti
½ pound bacon, chopped
2 cooked skinless, boneless chicken breast halves, diced
6 cloves garlic, minced
1 teaspoon red pepper flakes
1 ½ cups chicken broth
¼ cup white grape juice
3 egg yolks, whisked
1 cup freshly grated Parmesan cheese
¼ cup freshly grated Asiago cheese

Nutrition Info

411.7 calories
carbohydrate: 32 g
cholesterol: 169.8 mg
fat: 16.9 g
fiber: 1.4 g
protein: 31 g
saturatedFat: 6.7 g
servingSize: -
sodium: 821.1 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes, drain.

  2. Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Add chicken and stir until coated. Stir garlic and red pepper flakes into chicken-bacon mixture, cook and stir until garlic is fragrant, about 2 minutes.

  3. Pour chicken broth and grape juice over chicken mixture, reduce heat to low and cook until warmed, about 5 minutes. Add about 3 spoonfuls broth mixture to egg yolks, whisk until egg yolks are warmed. Pour egg yolk mixture into broth mixture, cook and stir over low heat until smooth.

  4. Stir Parmesan cheese and Asiago cheese into egg-broth mixture, cook and stir until cheeses are melted and sauce is thickened, about 5 minutes. Add spaghetti to sauce and mix well.

Recipe Yield

6 servings

Recipe Note

An Olive Garden®-inspired recipe. This creamy Parmesan sauce with chicken and bacon is a delicious end to a long day. If you're not counting calories, this will be a hit.

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