Cheesecake Factory Chicken Carbonara

This delicious Cheesecake Factory Chicken Carbonara is creamy, cheesy, and packed with crispy bacon. It’s easy to make on the stovetop or in the Instant Pot for a quick, comforting meal!

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Ingredients Needed:

• 6 slices thick bacon
• 3 cloves garlic
• 2 small onion
• 16 oz spaghetti or fettuccini
• 1/4 cup heavy cream
• 3 eggs
• 4 cups water
• 8 oz parm cheese
• 1/2 cup frozen peas (optional)

How To Make Chicken Carbonara?

1. Cook the bacon: In a skillet over medium heat, cook the bacon until crispy, then remove and set aside.
2. Sauté the aromatics: In the same pan with the bacon grease, cook the garlic and onions for 2-3 minutes until soft.
3. Cook the pasta: Boil the pasta according to package directions until al dente. Save 1 cup of pasta water before draining.
4. Make the sauce: While the pasta cooks, whisk together the eggs and Parmesan cheese in a bowl.
5. Combine everything: Add the reserved pasta water to the pan with garlic and onions. Stir in the egg mixture and heavy cream, whisking until smooth. Toss in the hot pasta and mix until coated. Add half of the crispy bacon and stir.

Recipe Tips:

• Use hot pasta for a creamy sauce: The egg mixture must be added while the pasta is still hot. This helps create a smooth, creamy sauce without scrambling the eggs.
• Whisk the egg mixture well: Mix the eggs and Parmesan thoroughly until smooth. This ensures the sauce blends evenly and doesn’t turn lumpy.
• Slowly add pasta water: Pour the reserved pasta water little by little while stirring. This helps control the sauce’s thickness and keeps it silky.
• Turn off the heat before adding eggs: The pan should be warm but not too hot when mixing in the eggs. High heat can cook the eggs too fast, making them scramble instead of turning creamy.
• Crisp up the bacon properly: Cook the bacon until fully crispy, then drain on a paper towel. This keeps it crunchy and prevents it from becoming soggy when mixed with the sauce.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Chicken Carbonara cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
• Reheat: Heat in a pan over low heat, adding a little pasta water or cream to prevent the sauce from drying out. Stir continuously until warmed through.

Nutrition Facts:

• Calories: 540 kcal
• Total Fat: 24 g
• Saturated Fat: 10 g
• Cholesterol: 185 mg
• Sodium: 680 mg
• Potassium: 220 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 3 g
• Sugars: 3 g
• Protein: 28 g

Try More Cheesecake Factory Recipes:

• Cheesecake Factory Chicken Almond Salad
• Cheesecake Factory Chicken And Broccoli Pasta
• Cheesecake Factory Louisiana Chicken Pasta