Chicken Carbonara:
I will tell you that this recipe got mixed reviews in our house. Surprisingly, all three kids LOVED IT, and there were no leftovers, they each had thirds! Nick, not so much. He ate it, but said, he didn’t care to have it again. I think it was too much red pepper. So, if you make this, and you’re not a huge red pepper fan, consider cutting way back or even leaving that out.
There are several things going on at once when you make this, but don’t let that intimidate you. It’s actually a pretty quick and easy recipe.
I started out by boiling my water, added a tad of EVOO and salt to getting going.
Next, I used my leftover Tyson Grilled & Ready Fajita Chicken strips from when I made those $1.50 Chicken Fajitas the other night and started them cooking in a skillet on another burner.
We had Bacon earlier, so I reserved enough for this recipe, breaking it into bits before I put it in the fridge. I pulled those out and warmed them in the microwave.
Next, put your cream cheese and heavy cream in a saucepan on low. Using a whisk, stir it until the cream cheese is melted and they are mixed together well. Remove from the heat and add the Parmesan, eggs, garlic powder, black pepper, and red pepper.
Drain the pasta when it’s ready. Reserve 1/2 cup of the water.
Pour the cream mixture over the pasta, add the water, and stir.
Top with the Chicken when it’s done, and Bacon. My crew loves Parmesan, and there was extra in the tub, so I added the rest to the top of their plates when I served it.
- 1 lb bacon – I made extra at breakfast and chopped it into bits
- 1 tsp crushed red pepper (Consider much less or NONE if you don’t like the heat!)
- 2 tsp garlic powder
- 1 lb penne pasta
- 1 c heavy cream
- 1/2 pkg of cream cheese
- 1/2 c grated Parmesan cheese – I used the rest of the pkg to top off the plates
- 4 eggs
- 1/2 tsp ground black pepper
- 1/2 pkg Tyson Grilled & Ready Chicken Strips – about 3 breasts
- Boil your water, add a tad of EVOO and salt to getting it going.
- Next, I used my leftover Tyson Grilled & Ready Fajita Chicken strips started them cooking in a skillet on another burner. You could also use 3 breasts, grill them, and slice them into strips.
- Breaking your bacon into bits.
- Next, put your cream cheese and heavy cream in a saucepan on low. Using a whisk, stir it until the cream cheese is melted and they are mixed together well. Remove from the heat and add the Parmesan, eggs, garlic powder, black pepper, and red pepper.
- Drain the pasta when it’s ready. Reserve 1/2 cup of the water.
- Pour the cream mixture over the pasta, add the water, and stir.
- Top with the Chicken when it’s done, and Bacon.
This recipe is partying at:
- Fluster’s Creative Muster
- How to Tuesday
- Show & Share Wednesday
- Sundae Scoop
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Kathy Lane says
This recipe looks good to me.I am making this soon.Thanks!
ANN*H says
Sounds yummy to me
Tried&Twisted says
Sounds tasty and now I’m hungry for pasta. Pinning this!
Sheila Bell says
I think it would get mixed reviews at my house too. My husband is such a picky eater that I would have to hide most of the ingredients so he wouldn’t know. Great recipe!