An Olive Garden®-inspired recipe. This creamy Parmesan sauce with chicken and bacon is a delicious end to a long day. If you're not counting calories, this will be a hit.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
412 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
Step 2
Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Add chicken and stir until coated. Stir garlic and red pepper flakes into chicken-bacon mixture; cook and stir until garlic is fragrant, about 2 minutes.
Step 3
Pour chicken broth and grape juice over chicken mixture; reduce heat to low and cook until warmed, about 5 minutes. Add about 3 spoonfuls broth mixture to egg yolks; whisk until egg yolks are warmed. Pour egg yolk mixture into broth mixture; cook and stir over low heat until smooth.
Step 4
Stir Parmesan cheese and Asiago cheese into egg-broth mixture; cook and stir until cheeses are melted and sauce is thickened, about 5 minutes. Add spaghetti to sauce and mix well.
Ingredients
1 ½ cups chicken broth
6 cloves garlic, minced
1 (8 ounce) package spaghetti
1 teaspoon red pepper flakes
1 cup freshly grated Parmesan cheese
½ pound bacon, chopped
2 cooked skinless, boneless chicken breast halves, diced
