Chicken and Bacon Carbonara - Ready to Eat Dinner
4
Servings
13
Ingredients
11
Comments
Filled with an assortment of savory treasures from fresh asparagus to crispy bacon, this creamy Chicken and Bacon Carbonara is perfect for a date night in or a one-dish meal to share with company.
4
Servings
13
Ingredients
11
Comments
Ingredients
- 8 ounces Spaghetti
- 2 cups dice Asparagus
- ⅓ cups Reserved Cooking Water
- 2 individual Egg
- ½ cups Evaporated Milk
- 2 teaspoons Olive Oil
- ½ cups dice Onion
- 3 tablespoons chop Parsley, Fresh
- ¾ teaspoons Salt
- ½ teaspoons Black Pepper
- ½ cups cook and dice Bacon
- 2 cups cook and dice Chicken, Boneless Breasts
- ½ cups Parmesan Cheese, Grated
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cook pasta in salted boiling water until al dente
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cook pasta in salted boiling water until al dente.
- Add asparagus during final 2 minutes of cooking.
- Drain pasta mixture in a colander over a bowl, reserving cooking liquid listed.
- Combine reserved cooking liquid, eggs, and milk, stirring quickly with a whisk.
- Heat a large nonstick skillet over medium-high heat.
- Add oil and onion to pan; sauté 2 minutes.
- Add pasta mixture; stir to combine.
- Remove from heat; stir in milk mixture, chicken, and cheese.
- Place pan over medium heat, and cook about five minutes or until slightly thick, stirring frequently.
- Remove from heat; stir in parsley, salt, pepper, and bacon.
- Serve immediately.
11 Comments
Join the discussionThe recipe looks great, but how much of the reserved cooking liquid do I combine with the eggs and milk?
It’s listed in the ingredients list…about .33 cup.
very yummy. My picky toddler even enjoyed it though he didn’t eat the asparagus.
Rascally little toddlers! 🙂
Going to make this tonight! Eat one, freeze one! We love carbanara and the asparagus was nice and fresh at the store this week. Sub homemade pasta for boxed pasta and I think we’ll have a winner!
Yay!
Just learning how to cookandhappened to have all of these ingredients on hand. Score! Turned out awesome, cant wait to make again!
High Five!
I thought drained pasta water would of been starchy to use ?
Drained pasta water is more starchy which allows the sauce to thicken and stick to the pasta, which is why it specifies to use it in this recipe.
I made this last night and it was wonderful! Even my picky second grader LOVED it!