Chicken Carbonara

The grandmother of the Chef at Pullmans Restaurant use to make Chicken Carbonara for him, and he’s had a love for it ever since! Her recipe was a little more traditional using eggs and cream, but Chef has modified this recipe to be a bit more food allergy friendly. Serves 2-4 people. Pullmans’ website:

1 lb. penne pasta or Cavatappi noodles, cooked
12 oz. chicken breast, cooked and sliced
8 oz. bacon, cooked and chopped
2 cups heavy cream
1/4 cup basil, chopped
1 tbsp. garlic, chopped
1 cup mushrooms, sliced
Salt and pepper to taste
3/4 cup grated parmesan cheese
1/4 cup butter

In a saucepan/skillet sauté chicken, bacon, mushrooms, garlic and basil in butter until mushrooms are soft.  Add heavy cream and bring to a simmer.  Add pasta and ½ cup parmesan to the saucepan/skillet and toss.  Salt and pepper to taste and toss. Plate and garnish with remaining parmesan.  Serve and enjoy!

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