Chicken Carbonara Pasta Bake Recipe

This comforting and delicious Chicken Carbonara Pasta Bake is a recipe youll want to make again and again. Its rich, creamy, and packed with flavors that everyone will love.

Ingredients

• 10 ounces diced pancetta
• 16 ounces spaghetti
• 4 large egg yolks
• 2 cups grated parmesan cheese
• 1 cup heavy cream (room temperature)
• 2 cups cooked chicken breast (cubed)
• 1 tablespoon Italian parsley (optional, for garnish)

Directions

Step 1: Preheat your oven to 325F (165C). Coat a 9x13-inch baking dish with nonstick cooking spray.

Step 2: In a medium skillet, cook the pancetta over medium-high heat for about 5 minutes, or until it turns lightly browned and crispy. Once cooked, remove it from the pan and set it aside.

Step 3: In a large pot, bring lightly salted water to a boil and cook the spaghetti for 5 minutes. Drain the pasta and reserve 2 cups of the pasta water for later use.

Step 4: While the pasta cooks, place the egg yolks in a large mixing bowl and whisk them until smooth. Gradually add 1 cups of the hot pasta water to the eggs, whisking constantly to prevent them from scrambling.

Step 5: Next, whisk in the parmesan cheese, followed by the heavy cream. This forms the rich, creamy carbonara sauce.

Step 6: Add the cooked spaghetti, pancetta, and cubed chicken to the sauce, tossing gently to combine all the ingredients well.

Step 7: Transfer the pasta mixture to the prepared baking dish and spread it out evenly. Bake for about 20 minutes, or until the sauce has thickened. Stir halfway through the baking process for even cooking.

Step 8: After removing the dish from the oven, stir the pasta and let it sit for 2 to 3 minutes. This resting time allows the sauce to continue thickening. If you prefer a saucier dish, add some of the reserved pasta water until you reach your desired consistency.

Step 9: Garnish with fresh parsley and extra grated parmesan before serving. Enjoy!

Recipe Tips

• For leftovers, store in an airtight in the refrigerator for up to four days. Reheat gently with a splash of pasta water to bring the sauce back to life.
• If you didnt reserve enough pasta water, dont worry! Hot water can also be used to adjust the sauce consistency.
• Since both pancetta and parmesan cheese are salty, make sure to boil the pasta in lightly salted water, not heavily salted.

What to Serve With

Pair this chicken carbonara pasta bake with your favorite roasted or grilled vegetables and a big loaf of warm bread or garlic toast for a complete meal.

How to Store Chicken Carbonara Pasta Bake

Store any leftovers in an airtight in the refrigerator for up to four days. Reheat in the microwave or on the stovetop with a bit of pasta water to restore its creamy texture.

Nutrition Facts (per serving)

• Calories: 767
• Total Fat: 55g (70% Daily Value)
• Saturated Fat: 25g (126% Daily Value)
• Cholesterol: 302mg (101% Daily Value)
• Sodium: 714mg (31% Daily Value)
• Total Carbohydrate: 29g (11% Daily Value)
• Dietary Fiber: 1g (4% Daily Value)
• Total Sugars: 2g
• Protein: 38g (76% Daily Value)
• Vitamin C: 1mg (1% Daily Value)
• Calcium: 351mg (27% Daily Value)
• Iron: 3mg (15% Daily Value)
• Potassium: 425mg (9% Daily Value)