Creamy Four-Cheese Chicken Carbonara

Recipe Collection: Dinner

Four-Cheese Chicken Carbonara is a rich and savory Italian dish that combines thick-cut bacon, tender chicken, and a luscious cheese sauce. Perfect for non-vegetarians, this recipe is a comforting favorite that’s sure to impress. With potential allergens including dairy, eggs, and gluten, it’s a creamy, decadent meal that pairs beautifully with a side salad or garlic bread.

Discover the nutritional benefits of protein-rich chicken and the creamy goodness of four cheeses, making it a satisfying choice for any dinner. Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and enjoy the convenience of a shopping list feature that ensures the lowest cost per serving.

Overview

This Four-Cheese Chicken Carbonara is an indulgent pasta dish featuring thick-cut bacon, tender chicken, and a creamy cheese sauce. It's a rich and flavorful meal that's sure to impress your family and friends.

Diet Type

Non-Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

Italian

Serving Size: 8

Cooking Time: 45 minutes

Ingredients

• 1 16 Ounces (oz) package thick-cut bacon
• 1 16 Ounces (oz) package penne pasta
• 0.33 Cups olive oil
• 0.25 Cups butter, melted
• 3 Tablespoons (tbsp) garlic, minced
• 3 Teaspoons (tsp) black pepper, ground
• 3 Whole skinless, boneless chicken breasts, sliced
• 2 Cups heavy whipping cream
• 1 Cup Parmesan-Romano cheese blend, grated
• 1 Cup Colby Jack cheese blend, shredded
• 3 Whole eggs, whisked

Steps

1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Chop into small pieces when cool enough to handle.
2. Bring a large pot of lightly salted water to a boil. Add the penne and olive oil; cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
3. While the pasta is cooking, melt the butter in a large, deep skillet over low heat. Add the chopped bacon, garlic, and 1 teaspoon of pepper; sauté until fragrant, 2 to 3 minutes. Increase the heat to medium, add the chicken, and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
4. Add the whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons of pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add the Colby Jack cheese and stir until melted. Stir in the whisked eggs and bring to a simmer. Add the drained pasta and stir until coated with the sauce.

Enjoy this creamy and indulgent pasta dish with your loved ones!