Chicken Carbonara (Keto and Gluten free options too)

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Chicken Carbonara

I found this recipe idea when looking for something different to cook for dinner.  I tweaked the recipe a bit to my liking and boy, I'm glad I did!  This is also a dish that everyone is bound to love, especially baconatarians (people who love to eat bacon).  I added one special ingredient that will definitely set this recipe apart from other Chicken Carbonara recipes you will find -- smoked cheddar!

I believe it took me about 30 min to cook everything, making it a great busy day dinner.  Super fast version in the TIPS section.
Serves 4-6.

INGREDIENTS

12 oz boneless chicken (breasts or thighs), cut into bite-size pieces
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp garlic powder or 2 cloves of garlic, minced
OR instead of salt, pepper and garlic - use your favorite chicken seasoning

12 oz box dried pasta, fettucine or bowties (or whatever you have in your cabinet)

8 oz bacon, raw

1 10 or 12oz frozen mixed veggies or peas

3/4 C half and half
1/4 C heavy whipping cream
1/2 tsp salt
1/4 tsp pepper
4 oz smoked cheddar cheese, shredded (or cut into tiny pieces)

DIRECTIONS

  1. In a large pot, prepare the pasta according to directions.  
  2. Cook the frozen veggies according to directions.
  3. Cut your chicken up into bite-size pieces, put in a bowl and mix with the salt, pepper and garlic.  Set aside.  
  4. Shred the smoked cheddar.  Set aside.
  5. Meanwhile, heat a large pan (enough to hold everything when it's done cooking).  While the pan is heating up, cut your bacon up in small pieces, about an inch wide.  Cook the bacon in the heated pan until it's all a bit crunchy, scoop the bacon out onto a napkin on a plate.  Discard most of the grease but leave a couple of tablespoons (doesn't have to be exact) and return to the hot burner.
  6. Dump in the chicken into the hot bacon pan and cook on a med-high heat until it's cooked through (no longer pink inside), about 6-7 min more or less depending on the size of the pieces.  
  7. In the pan with the chicken, pour in the half and half, heavy whipping cream, salt, pepper, veggies, smoked cheddar and bacon.  Heat till steamy and cheese is melted.
  8. Stir in the pasta then turn off and remove from heat. 
  9. Serve.  

TIPS

  • The longer it sits, the thicker it will become.  If it's not saucy enough, add more half and half.  
  • Always taste before you serve, add a little salt if needed.
  • If you like spicy, try adding a little red pepper in the sauce, or season your chicken with blackening seasoning.
  • Keto & Gluten-free options - instead of pasta, substitute with zucchini noodles, broccoli or green beans. 
  • For the bacon, you can use turkey bacon if you don't eat pork.
  • For a REALLY FAST version, buy precooked chicken, packaged bacon pieces from the salad dressing section, a can of drained veggies, Alfredo sauce in a jar and shredded white cheddar or Italian cheese blend.  Put all those ingredients in a large pan on med-high heat to get it hot, then add your noodles...all done.  It won't be nearly as good but it will be prepared in the amount of time it takes you to cook the pasta.  




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