Four-Cheese Chicken Carbonara

This is a recipe I came up with when I had to either cook up a 3-pound package of lean thick-cut bacon or throw it out (which was NOT going to happen). I happened to have everything else on hand anyway. I've already had friends try this, and they loved it. I hope you do, too!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 808 Calories

Ingredients

• ¼ cup butter
• 2 cups heavy whipping cream
• 3 eggs, beaten
• ⅓ cup olive oil
• 3 tablespoons minced garlic
• 1 (16 ounce) package penne pasta
• 1 (16 ounce) package thick-cut bacon
• 3 teaspoons ground black pepper, divided
• 3 skinless, boneless chicken breasts, sliced
• 1 cup grated Parmesan-Romano cheese blend
• 1 cup shredded Colby Jack cheese blend

Recipe Instructions

Step 1

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.

Step 2

Bring a large pot of lightly salted water to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

Step 3

While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; saute until fragrant, 2 to 3 minutes. Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.

Step 4

Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta, stir until coated with sauce, and serve immediately.