Ingredients for Chicken Pasta Carbonara
- 6 slices bacon, chopped
- Boneless Skinless Chicken Breast Halves
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (or more, to taste)
- Sherry Wine
- Fusilli
- Parmesan Cheese
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How to Make Chicken Pasta Carbonara
- Chop bacon into 1/2-inch pieces. Cook bacon in a large skillet over medium heat until crispy (about 8-10 minutes).
- Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Reserve 2-3 tablespoons of bacon grease in the skillet.
- Add 1 pound boneless, skinless chicken breast (cut into 1-inch cubes) and 2 cloves minced garlic to the skillet. Cook until chicken is browned and cooked through (about 5-7 minutes).
- Remove chicken from skillet and set aside.
- Add 1 (14.5 ounce) can of diced tomatoes, 1/4 cup dry white wine, 1 teaspoon Italian seasoning, and 1/2 teaspoon red pepper flakes (or more, to taste) to the skillet. Simmer over medium heat until sauce has thickened slightly (about 5-7 minutes).
- Cook 1 pound pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- Return chicken to the skillet. Add the cooked pasta and toss to combine. If the sauce is too thick, add a little pasta water until desired consistency is reached.
- Serve immediately, topped with 1/2 cup grated Parmesan cheese and the crispy bacon.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
33g
Fat
39g
Carbs
31g
