Creamy Chicken Carbonara with Bacon
(Adapted from www.justgetoffyourbuttandbake.com)
16 oz regular spaghetti, cooked
1 lb bacon, fried and crumbled
2 chicken breasts, cooked and shredded
5 mushrooms, sliced
1/2 cup diced onion
2 tablespoons butter
2 cups heavy cream
3 oz shredded Parmesan cheese
3/4 cup chicken broth
1/2 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon granulated garlic
1/2 teaspoon dried parsley flakes
Fry and crumble your bacon, set aside. Cook and shred your chicken breasts, set aside. Place spaghetti in boiling water, cook until tender. In medium bowl, whisk together heavy cream, eggs, chicken broth, salt, pepper, crushed red pepper, garlic and parsley flakes. Add in Parmesan cheese, set aside.
In large pan, saute butter, mushrooms, and onions until onions are slightly tender. Add bacon crumbles and chicken to sauteed mixture and cook for 2-3 mins. On low heat (must be low heat or the eggs in your sauce will cook too fast and end up scrambled eggs!) slowly pour in sauce mixture while stirring. Cook until Parmesan cheese is melted and sauce is warmed through.
Your spaghetti noodles should be done by now, drain well and mix noodles into sauce. Sprinkle top with some parsley flakes and shredded Parmesan cheese if desired.
My family LOVED this!! The pepper and crushed red pepper gave it a nice spice, without being too hot for the kids (or me for that matter!) to eat. There is enough sauce in this to make coat the meat and noodles well and make it delicious and creamy. If you like an extra saucy meal, I would suggests doing an additional half recipe of the sauce. Enjoy!