Author: Shawhan Farms
This carbonara-style pasta brings together simple ingredients for a rich, balanced dish. Bacon adds depth, chicken makes it more filling, and a creamy Parmesan sauce ties everything together.
It’s a flexible, approachable recipe that works well when you want something satisfying without overcomplicating the process.
Ingredients
- Pasta of choice
- 2 slices thick-cut bacon, chopped
- 2 cloves garlic, minced
- 2 chicken breasts, cubed
- 1/2 cup white wine
- Shawhan Farms Chimichurri seasoning, to taste
- 1 cup heavy cream
- Salt and black pepper, to taste
- 1/2 cup Parmesan cheese, grated
- Reserved pasta water
Directions
- Cook pasta in salted water according to package directions. Reserve 1/2 cup of pasta water, then drain.
- In a skillet over medium-high heat, cook bacon until crisp. Remove and set aside, leaving fat in the pan.
- Add garlic and cook briefly, then add chicken and cook until browned and fully cooked, about 6–8 minutes.
- Deglaze with white wine, scraping up browned bits. Simmer for 2–3 minutes.
- Season with chimichurri seasoning, then reduce heat and stir in heavy cream. Season with salt and pepper.
- Stir in Parmesan cheese until melted and smooth.
- Add cooked pasta and bacon back to the skillet, tossing to coat. Use reserved pasta water as needed to adjust consistency.
- Serve warm, topped with additional Parmesan if desired.
Recipe Notes
- Use pasta water to control sauce thickness.
- Adjust seasoning based on saltiness of bacon and Parmesan.
- Works with a variety of pasta shapes.