Chicken Carbonara with Creamy Parmesan Sauce

Chicken Carbonara with Creamy Parmesan Sauce
  • 1 (8 ounce) package spaghetti
  • 1/2 pound bacon, chopped
  • 2 cooked skinless, boneless chicken breast halves, diced
  • 6 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 1/2 cups chicken broth
  • 1/4 cup white grape juice
  • 3 egg yolks, whisked
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup freshly grated Asiago cheese


  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  2. Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Add chicken and stir until coated. Stir garlic and red pepper flakes into chicken-bacon mixture; cook and stir until garlic is fragrant, about 2 minutes.
  3. Pour chicken broth and grape juice over chicken mixture; reduce heat to low and cook until warmed, about 5 minutes. Add about 3 spoonfuls broth mixture to egg yolks; whisk until egg yolks are warmed. Pour egg yolk mixture into broth mixture; cook and stir over low heat until smooth.
  4. Stir Parmesan cheese and Asiago cheese into egg-broth mixture; cook and stir until cheeses are melted and sauce is thickened, about 5 minutes. Add spaghetti to sauce and mix well.

05/03/2018
Chicken Carbonara with Creamy Parmesan Sauce, recipe PT15M PT1H 5 455 calories

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