Chicken Carbonara
The perfect flavorful dinner to celebrate special occasions!
Ingredients
Chicken
- 2 lbs boneless skinless chicken breasts
- ½ cup flour
- 2 eggs whisked
- 1 cups breadcrumbs plain or Italian
- ¼ cup Kraft Parmesan cheese grated
Sauce
- 1 lb bacon
- ¾ stick butter
- 1 small onion
- ¼ bunch cilantro chopped
- 1 tbsp garlic minced
- ¼ tsp cayenne pepper
- ½ tsp oregano
- ¼ tsp black pepper
- 1 tsp salt
- 1 cup Parmesan cheese
- ½ cup Asiago cheese
- 1 pint half and half
- 8 oz frozen peas
Pasta
- 1 pkg bow tie pasta
Instructions
- Cook bacon. Once cool, crumble and set aside.
- Using a mallet, pound chicken breasts to an even thickness.
- Preheat oven to 400 degrees and lightly grease a rimmed baking sheet.
- Prepare the chicken breasts by first coating in flour, then dipping into whisked egg, and finally coating with breadcrumb/Parmesan cheese mixture.
- Place chicken on baking sheet and bake for 25-30 minutes. Once cooked, cut into strips.
- While chicken is baking, bring a pot of salted water to boil and cook entire box of bow tie pasta according to package. Once cooked, drain and set aside. At the same time, start the sauce.
- Melt butter in a nonstick skillet over medium heat. Once melted, add onions, minced garlic, and chopped cilantro. Saute until onions are translucent.
- Add cayenne pepper, black pepper, salt, half and half, peas, and bacon. Stir until fully incorporated.
- Gradually add shredded cheese to the sauce allowing it to slowly melt and thicken the sauce. Turn down to medium-low heat. (DO NOT COVER! High heat can cause cream sauces to separate or curdle.)
- Time to serve! Get a scoop of pasta. Top with a scoop of sauce and some sliced chicken. Sprinkle some extra cheese on top!
Tried this recipe?Let us know how it was!