Chicken Carbonara Pasta Bake Recipes

CHICKEN CARBONARA PASTA BAKE

Steps:

• Cook 12 oz uncooked penne pasta as directed on package until al dente. Drain.
• Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, combine drained cooked pasta, 1 lb boneless skinless chicken breasts, cooked, chopped, 1 jar (15 oz) Alfredo sauce, 3 tablespoons chopped cooked bacon, 1 egg and 1 teaspoon pepper; stir gently to combine. Pour mixture in baking dish.
• Bake 20 to 25 minutes or until hot and bubbly. Remove from oven. Top evenly with remaining 3 tablespoons chopped cooked bacon and 1 cup grated fresh Parmesan cheese. Sprinkle chopped fresh parsley over top before serving.

CHICKEN CARBONARA PASTA BAKE

Steps:

• Preheat oven to 180°C, fan forced.
• Cook pasta in a large saucepan of boiling, following packet directions.
• Drain and return to saucepan.
• Meanwhile, heat oil in a frying pan over medium-high heat.
• Add bacon, cook, stirring for 3 min or until bacon is near to your liking.
• Add garlic and spring onion. Cook, stirring for 1 minute.
• In a jug whisk together cream, eggs, parmesan cheese, salt and pepper to taste.
• Add egg mixture and chicken to pasta, stir through to combine.
• Spoon into a casserole dish and sprinkle with tasty cheese.
• Bake pasta bake for 20-30 minutes or until golden.

CHICKEN CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
• Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
• Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.

PASTA CARBONARA WITH CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
• While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.
• Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.
• Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.

CARBONARA PASTA BAKE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in large bowl mix ricotta cheese, 1 1/4 cups of the Parmesan cheese, the mozzarella cheese, whipping cream, eggs, chives, parsley, garlic, salt and pepper. Beat with whisk until smooth. Add cooked pasta, bacon and frozen peas. Pour pasta mixture into baking dish.
• Cover baking dish with foil. Bake 20 minutes.
• Meanwhile, in 8-inch skillet, heat butter over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Transfer to small bowl; cool 10 minutes. Stir in remaining 1/4 cup Parmesan cheese; set aside.
• Uncover baking dish; bake 5 to 10 minutes or until heated through. Let stand 10 minutes. Sprinkle bread crumb mixture on top, and serve.

CHICKEN CARBONARA PASTA BAKE

Steps:

• Heat oven to 425ºF.
• Cook Macaroni as directed on package.
• Meanwhile, melt butter in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done. Stir in flour; cook and stir 1 min. Gradually stir in milk; stir and cook 1 to 2 min. or until thickened. Add Cheese Sauce, Seasoning, peas, tomatoes and bacon; cook 1 min. or until heated through, stirring constantly.
• Drain macaroni. Add to chicken mixture in skillet; mix lightly. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with Parmesan and bread crumbs.
• Bake 8 to 10 min. or until topping is lightly browned.