Chicken Carbonara Pasta Bake
The Chicken Carbonara Pasta Bake combines pasta, chicken, bacon, and Parmesan in a creamy sauce, baked to golden perfection. It’s rich, savory, and easy to prepare — a comfort meal everyone will love.
Ingredients
- 12 oz penne or rigatoni pasta
- 2 cups cooked chicken, diced or shredded
- 6 slices bacon, chopped
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1½ cups heavy cream
- 3 large eggs, beaten
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ tsp black pepper
- ¼ tsp salt
- ½ tsp crushed red pepper flakes (optional)
- 2 tbsp chopped parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Cook pasta until al dente; drain and set aside.
- In a skillet, cook bacon until crispy. Remove and set aside, leaving 1 tbsp of fat.
- Add olive oil, onion, and garlic to the pan and sauté until soft.
- Stir in heavy cream and simmer for 2–3 minutes. Remove from heat.
- In a bowl, whisk eggs, Parmesan, salt, and pepper. Slowly add to the warm cream sauce, stirring constantly.
- Combine pasta, chicken, bacon, and sauce, mixing well.
- Pour mixture into the baking dish, sprinkle with mozzarella, and bake for 25–30 minutes until bubbly and golden.
- Garnish with parsley before serving hot.
Notes
- Use rotisserie chicken for convenience.
- Add peas or spinach for extra color and nutrition.
- Use pancetta instead of bacon for a more authentic Italian flavor.
- Let the pasta rest 5 minutes before serving to thicken the sauce.
- Adjust salt carefully since bacon and Parmesan are naturally salty.