Menu planning has become much easier for me thanks to The Baron, who is always full of meal ideas. He often browses my cooking and baking magazines and flags dishes he wants to try. On one occasion, his quick scan of my coffee table magazines let me plan nearly an entire month of meals. Stay tuned to see what will be appearing at our table thanks to his suggestions. One dish I had already planned before that magazine raid was this Chicken Fettuccine Carbonara. In this version, Parmesan-crusted chicken breasts are served over a bed of fettuccine with peas, crumbled bacon and a silky carbonara sauce, finished with extra shredded Parmesan. The sauce is what makes this dish feel indulgent — creamy, rich, and full of flavor. It had been a while since I made carbonara, and this recipe was a pleasant variation on my usual preparation.
I like to vary our weekly meals so we don’t have similar dishes on consecutive nights. One evening is usually devoted to a side of potatoes, rice or pasta, and this fell on our pasta night. Carbonara typically combines cheese, egg and milk with bacon and peas; each element contributes to a layered, comforting flavor, and adding chicken makes the meal even more satisfying.
recipe adapted from Cooking Light
Ingredients
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 1/4 cup all-purpose or gluten-free blended flour
- 8 ounces uncooked fettuccine
- 1 large egg
- 1/2 cup evaporated milk
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/4 cup dry vermouth
- 1/2 cup (about 2 ounces) grated fresh Parmesan cheese, plus extra for serving
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 bacon slices, cooked and crumbled
- 1/4 cup frozen peas, thawed
Cooking Directions
- Season the chicken breasts with salt and pepper. Dredge in flour and pan-fry in 2 tablespoons vegetable oil over medium-high heat until golden and cooked through. Set aside and keep warm.
- Cook the fettuccine in boiling salted water until al dente, about 8–10 minutes depending on the pasta. Drain the pasta in a colander set over a bowl, reserving 1/3 cup of the cooking liquid. In a separate bowl, whisk together the reserved cooking liquid, the egg and the evaporated milk until smooth.
- Heat a large nonstick skillet over medium-high heat. Add the olive oil and chopped onion and sauté about 2 minutes, until the onion is softened. Add the vermouth and cook for 1 minute to reduce slightly.
- Add the drained pasta to the skillet and toss to combine with the onion and vermouth. Remove the pan from the heat, then stir in the milk and egg mixture and the grated Parmesan. Return the pan to medium heat and cook, stirring frequently, until the sauce thickens slightly, about 3–4 minutes. Remove from the heat and stir in the parsley, salt, pepper, crumbled bacon and thawed peas. Toss until the peas are warmed through and the sauce coats the pasta.
- Serve the pasta topped with the Parmesan-crusted chicken breasts and additional Parmesan if desired. Serve immediately for best texture and flavor.