Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs
- Bucatini pasta: 1 lb
- Bacon: 8 oz, diced
- Eggs: 6 large
- Parmesan cheese: 1 cup, grated
- Heavy cream: 1 cup
- Salt and pepper: to taste
- Fresh parsley: 1/4 cup, chopped
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Season the chicken breasts with salt and pepper. Cook them in a skillet over medium heat until golden brown and cooked through. Remove from heat and shred into bite-sized pieces.
- Bring a large pot of salted water to a boil and cook the bucatini pasta according to package directions.
- While the pasta is cooking, cook the bacon in the same skillet used to cook the chicken. Remove from heat and drain on paper towels.
- In a large bowl, whisk together the eggs, Parmesan cheese, heavy cream, salt, and pepper.
- Drain the pasta and transfer it to the bowl with the egg mixture. Add the shredded chicken and bacon.
- Toss to coat the pasta, adding more heavy cream if needed to achieve a creamy texture.
- Garnish with fresh parsley and serve immediately.
Nutritional Information:
- Calories: 550 per serving
- Fat: 25 grams
- Protein: 35 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Creamy and comforting
- Rich and flavorful
- Easy to make
- Perfect for a hearty dinner
User Comments:
- "This was so delicious! It's like a carbonara, but with chicken. I highly recommend it."
- "I love the flavor combination of the creamy sauce, bacon, and chicken. It's a great dish for a special occasion."
- "This is a really easy dish to make, but it tastes like it came from a restaurant. I will definitely be making it again."
Special Precautions and Tips:
- To prevent the egg mixture from curdling, add the drained pasta to the bowl with the sauce and toss to coat before returning it to the heat.
- If you don't have bucatini pasta, you can use any other type of long pasta, such as spaghetti or linguine.
