Best 3 Four Cheese Chicken Carbonara Recipes

Indulge in a culinary masterpiece that combines the richness of four types of cheese with the tender texture of chicken and the savory smokiness of bacon. This Four Cheese Chicken Carbonara is a symphony of flavors that will tantalize your taste buds and leave you craving for more. The velvety sauce, made with a combination of Parmesan, Asiago, Gruyère, and Fontina cheeses, envelops the succulent chicken and crispy bacon, creating a harmonious blend of textures and flavors.

In addition to the classic Carbonara, this article also features three other delectable recipes that showcase the versatility of this iconic Italian dish. The Spinach and Mushroom Carbonara adds a touch of earthy goodness with sautéed spinach and mushrooms, while the Zucchini and Sun-Dried Tomato Carbonara brings a burst of color and tangy flavor to the table. If you're a seafood lover, the Shrimp Carbonara is a must-try, with plump shrimp taking center stage in a creamy, cheesy sauce.

These recipes are a testament to the endless possibilities that Carbonara has to offer. Whether you're a seasoned cook or just starting your culinary journey, these recipes will guide you through the process of creating a delicious and memorable meal. So, get ready to embark on a taste adventure and discover the magic of Carbonara in all its variations.

Here are our top 3 tried and tested recipes!

FOUR-CHEESE CHICKEN CARBONARA

Four-Cheese Chicken Carbonara image

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!

Provided by Marc

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 808.1 calories, Carbohydrate 44.2 g, Cholesterol 234.6 mg, Fat 56 g, Fiber 2.1 g, Protein 34.2 g, SaturatedFat 27 g, Sodium 736.3 mg, Sugar 2.1 g

PASTA CARBONARA WITH CHICKEN

Pasta Carbonara with Chicken image

This is Alexis Olivia's best recipe ever! A true Italian sharing a delicious pasta carbonara dish with chicken that everyone will love. Yes, a bit fattening, yet worth it if you are able to indulge every once in a while! Enjoy!

Provided by Alexis Olivia

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 40m

Yield 8

Number Of Ingredients 14

Ingredients

1 (16 ounce) package penne pasta
¼ cup extra-virgin olive oil
2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 teaspoons minced garlic
4 ounces thinly sliced pancetta bacon, chopped
4 ounces thinly sliced prosciutto, chopped
4 cups shredded, cooked rotisserie chicken
2 ½ cups heavy cream, at room temperature
1 cup grated Parmigiano-Reggiano cheese, or more to taste
3 large egg yolks, at room temperature
¼ cup chopped fresh basil
¼ cup chopped Italian (flat-leaf) parsley
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.
Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.
Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.

Nutrition Facts : Calories 796.4 calories, Carbohydrate 45.3 g, Cholesterol 265.7 mg, Fat 51.9 g, Fiber 2.2 g, Protein 37.9 g, SaturatedFat 25.5 g, Sodium 613.8 mg, Sugar 2.7 g

CHICKEN CARBONARA

Chicken Carbonara image

This chicken carbonara is simply delicious!

Provided by lauren 1891

Time 40m

Yield 8

Number Of Ingredients 11

Ingredients

1 (16 ounce) package spaghetti
2 teaspoons olive oil
1 (4 ounce) package pancetta bacon, diced
2 cloves garlic, minced
2 ½ cups whipping cream
1 cup freshly grated Parmesan cheese
8 large egg yolks
¼ cup chopped fresh basil
¼ cup chopped fresh Italian parsley
4 cups shredded cooked chicken
salt and freshly ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.

Nutrition Facts : Calories 714.6 calories, Carbohydrate 45.4 g, Cholesterol 373.1 mg, Fat 43.4 g, Fiber 1.9 g, Protein 34.7 g, SaturatedFat 22.7 g, Sodium 353.1 mg, Sugar 1.8 g

Tips:

Use high-quality ingredients for the best flavor. This includes using freshly grated Parmesan and pecorino Romano cheeses, as well as pancetta or guanciale that has been cut into small pieces.
Cook the pasta al dente, or slightly undercooked. This will help it to absorb the sauce better.
Don't add the eggs and cheese to the pasta until it is off the heat. This will prevent the eggs from scrambling and the cheese from becoming grainy.
Serve the carbonara immediately, topped with additional Parmesan cheese.

Conclusion:

Four cheese chicken carbonara is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The combination of four cheeses, chicken, and pancetta or guanciale creates a rich and flavorful sauce that is sure to please everyone at the table. Serve it with a side of crusty bread or a green salad for a complete meal.