Chicken Bacon Carbonara Recipe
Classic Carbonara gets only better when you add bacon, chicken, and ranch seasoning. This delectable dinner entree is fast and easy to make!
Ingredients
- 3 tablespoons olive oil divided
- 6 slices bacon coarsely chopped
- 1 ½ pounds boneless skinless chicken breasts diced
- 2 tablespoons ranch seasoning
- 2 cups chicken stock see note
- 1 8.8 oz box fettuccine pasta (see note)
- 2 large egg yolks beaten
- ½ cup parmesan cheese
- ½ teaspoon black pepper
- Coarsely chopped fresh parsley or basil for garnish (optional)
Instructions
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bacon and cook until the bacon is brown and crispy, about 5 minutes.
- Transfer the bacon to a plate lined with paper towels. Do not drain the skillet. When the bacon is cool enough to handle, crumble it.
- Add the remaining 1 tablespoon of olive oil to the bacon grease in the skillet. Add the chicken and cook until its no longer pink in the center, 8-10 minutes. Sprinkle with the ranch seasoning.
- Add the stock and pasta. Bring the mixture to a boil. Reduce the heat to medium-low and cook for 8 minutes, or until pasta is cooked. Remove from heat.
- Pour in the egg yolks and stir so they coat the pasta.
- To serve, sprinkle the pasta with the crumbled bacon, parmesan cheese, and black pepper. Garnish with the fresh parsley or basil, if using.
Notes
I have a couple of notes regarding the original recipe as found in the cookbook:
- When cooking the pasta with the broth, I didn't seem to have enough and increased it a little at a time during the cooking process so that I didn't end up with too much. I ended up with 3 cups total. So, I would recommend having a bit extra and add additional broth if needed.
- The original recipe calls for fettuccini. I have tried other pastas like spaghetti and linguine and they work well for this recipe.