So this one turned out very tasty and I will definitely do it again. I you have never had chicken Carbonara, I think of it as chicken alfredo improved with bacon. I did tweak the recipe slightly because of how I cooked the chicken ( I don’t trust myself to cook chicken like they suggest so I did it perfect style), so just be aware. Here is the site: https://busycreatingmemories.com/chicken-carbonara-recipe/.
Start by cooking your chicken perfect style. Preheat your oven to 350 degrees. In a dutch oven, add a little olive oil and about 1/2 tbsp. butter, and heat over medium high heat. Season 2 chicken breasts with salt and pepper on both sides then add to the dutch oven. Cook for about 3 minutes per side till browned, then into the oven for 25 minutes.
While that is cooking, mince 3 cloves of garlic, shave about 3/4 C of Parmesan cheese (or measure out 3/4 C of parmesan shavings if you bought it that way), and chop about 2 tbsp. parsley (a small handful is all you need for garnish). Now, in a large skillet, cook 5-6 strips of bacon till nice and crispy (I did 6 because 1 magically always disappears when my husband is around). Once cooked, remove to a paper towel to drain and set aside. After it cools, you will want to chop it up. Drain the fat (I do this into a can and then freeze it for use later), but do not clean or wipe out your skillet. Now cook about 1 lb of bowtie pasta (aka farfalle) in a large pot of salted water according to the package. Once cooked, drain the pasta and wait till you need it later.
NOTE: the site suggests peas, but we don’t like them, so I was going to add broccoli instead which would have been awesome, except it had molded and therefore we didn’t get to add it, but if you do, cook it first and stir it in at the end when it all comes together.
Once the chicken is done, remove it from the oven and let it rest 5 minutes before cutting into bite size chunks.
Once the chicken is cut up, cook your sauce (this makes it easier to just through all together since the sauce doesn’t take long to make). In your skillet with all the yummy bacon left overs, add 1/2 tbsp. butter till melted over medium heat. Then add the garlic and sauté till fragrant. Add 1 C chicken broth, 1 C heavy cream (I like a thicker sauce that sticks to the pasta), and 3 tbsp. flour. Whisk till smooth, then cook on low heat till it thickens. Once thick, add in the parmesan shavings and stir till melted. Season with salt and pepper to taste (we didn’t need anything because we did it in the bacon pan). Now, put your drained pasta back into the large pot, add the chicken, bacon, (broccoli or peas if you did them) and sauce to the pasta, and stir till its all coated and combined.
Serve it up and enjoy!