you're making mealtime meaningful.
Whether you’re a novice in the kitchen or a busy parent seeking simplicity, get ready to create a fantastic meal that’ll light up everyone’s faces. Today, we’re diving into a scrumptious journey with the Creamy One-Pan Carbonara Chicken Pasta Bake. And don’t worry, you won’t need a passport for this adventure!
Originating from Italy, Carbonara’s name is as intriguing as its taste. Imagine “carbonaro,” meaning charcoal burner. Long ago, hard-working folks in Rome crafted this dish with eggs, cheese, cured pork, and pasta – a simple yet satisfying combo. It’s like discovering a treasure chest of flavors.
For our version, we used leftover chicken from our Sunday roast, but overnight KFC works really well too. Alternatively, you can use fresh chicken cooked for just this occasion. Whichever way you choose, it’ll turn out wonderfully delicious. The trick is to render the fat off the bacon slowly – start with a cold pan over medium heat (with a tiny bit of oil to get things going) and let it do its thing.
Once the chicken and bacon has cooked, you’ll remove them from the skillet and set them aside but you cook your pasta right in the same skillet. If you use an oven-safe skillet, this is truly a one-pan meal! Add the pasta and the water to the skillet and let that simmer until the pasta is cooked. If you have excess liquid at this point, drain it off before you stir in the heavy cream and peas.
Stir the chicken and bacon back into the sauce, transfer it all to a baking dish…
… and top it with cheese before you pop it into the oven to finish it off.
Now, here’s the fun part – Carbonara took on its own adventures over time. Different regions in Italy added their special touches to the recipe. Some used pancetta, while others preferred guanciale or even bacon. It’s like having your favorite superhero join your culinary squad – mix and match to make it uniquely yours.
So, let’s dive into the kitchen and whip up this Creamy One-Pan Carbonara Chicken Pasta Bake. Whether you’re a seasoned chef or a cooking newbie, this delightful dish will charm your taste buds. Happy cooking and buon appetito! Enjoy your meal and happy eating!
Chicken Carbonara Pasta Bake
Yield(s): Serves 3-4
10m prep time
30m cook time
you're making mealtime meaningful.
Ingredients
- 1 pound cooked chicken, chopped into pieces (we used leftover roast)
- 6 ounces (170g) macaroni pasta
- 9 ounces (250g) bacon (or pancetta), chopped
- 1 tbsp olive oil
- ½ cup frozen peas
- 2 cups water
- 2 cups heavy cream
- 1 cup grated mozzarella or pizza cheese
- Salt and pepper to taste
Preparation
- Preheat the oven to 375°F (190°C).
- In a large oven-safe skillet or casserole dish, add the olive oil and cook the chopped bacon over medium heat, stirring occasionally until crispy. Add the chicken and cook until nicely browned. (If using raw chicken, cook the bacon halfway and then add the chicken, cook until they both turn golden brown). Remove chicken and bacon to a plate or bowl and set aside.
- To the same skillet, add the penne pasta and water. Bring to a boil and let it cook for about 8-10 minutes, or until the pasta is almost cooked. Drain excess liquid if needed.
- Stir in the heavy cream and frozen peas. Mix everything together until well combined and bring to a simmer.
- Add the cooked chicken and crispy bacon back to the skillet. Stir to incorporate the ingredients. Season the mixture with salt and pepper to taste.
- Optional: transfer the mixture to a casserole dish or leave it in the skillet.
- Evenly top with shredded mozzarella and place the skillet or casserole dish in the preheated oven. Bake for about 15 minutes or until the top is golden and bubbling.
- Remove from the oven and let it rest for a few minutes. Serve warm.