Carbonara is one of my favorite pasta dishes. When I visited Italy years ago, I kept trying to convince myself to try different dishes at restaurants but the carbonara always called to me! The eggs and melted cheese made such a creamy sauce…and really, how can anything involving bacon and bacon grease be disappointing?

I have made traditional carbonara many times, but decided to try a simpler method while making enough food for our family of seven. I had leftover diced chicken beasts and bacon in the fridge, which made this even easier (and no bacon grease, but I am not completely convinced that is a positive!)

What You Need to Make Chicken Carbonara Pasta Bake

The ingredients are simple and some are interchangeable depending on your tastes and what you have on hand. Cooked diced chicken breast, 16 ounces of cooked whole wheat spaghetti noodles (or any pasta of choice), diced and cooked bacon, grated Parmesan cheese, one dozen eggs, whole milk, salt, pepper, and garlic paste.

You will need a pot to boil the pasta and a large bowl to beat the eggs and mix the other sauce ingredients in. I cooked this in a large casserole dish; it will fill a 9×13 pan.

Variations and Substitutions

Since this recipe is already deviating from traditional carbonara, I can suggest some changes you can make of needed or wanted. You can omit the chicken completely and/or use less bacon (or use pancetta as is usually found in carbonara). You can use any shape or type of pasta; I like using whole wheat spaghetti as it is filling and it is easy for the sauce to coat the noodles. You can use garlic powder or minced garlic (adjust amounts accordingly), though if using minced it should be sauteed before adding it to the sauce mixture. You can also omit the milk if you are avoiding dairy, or use whatever milk you have on hand.

Make the Chicken Carbonara Pasta Bake

If you don’t have them in your fridge already, start by cooking and cutting up one whole chicken breast and about a half pound of bacon. Get water boiling to cook the pasta; cook until al dente (check the packaging for instructions). While the pasta is cooking, preheat your oven to 350°F and prepare your casserole dish with your preferred non-stick method. Beat together the eggs in a large bowl. Add a splash of milk and beat until mixed. Add in the garlic paste, Parmesan cheese, salt, and pepper. Mix well, then add the cooked diced chicken and bacon mix. Stir everything together.

When the pasta is done, drain it well and dump all of it into the casserole dish. Spread the pasta evenly, the pour the egg mixture over it. Make sure the mixture coats the pasta well. Sprinkle the remaining Parmesan cheese over the top. Bake uncovered for about 25 minutes, until the egg mixture is cooked through and creamy. Let stand about five minutes before cutting and serving. Enjoy!

This dish is great on its own or can be served with a side vegetable or salad. It is very filling due to the whole wheat pasta and protein, so you won’t need much to accompany it. Store leftovers in the fridge after completely cooled for up to five days.

Ingredients

-16 Ounces Whole Wheat Spaghetti

-12 Eggs

-8 Ounces of Bacon, Cooked and Diced

-1 Chicken Breast, Cooked and Diced

-3 Tablespoons Grated Parmesan Cheese

-4 Tablespoons Garlic Paste

-Whole Milk

-2 Teaspoons Salt

-1 Teaspoon Pepper

Directions

1. Get water boiling and cook pasta to al dente according to the package instructions., then drain.
2. While the water is heating, preheat the oven to 350*F.
3. Cook and dice the chicken and bacon if not already done, then set aside.
4. Crack one dozen eggs in a large bowl; add a splash of whole milk then beat together.
5. Add in 2 Tablespoons of grated Parmesan cheese, 4 Tablespoons of garlic paste, 2 teaspoons of salt, and 1 teaspoon of black pepper. Mix well.
6. Prepare a 9×13 casserole dish and dump cooked noodles into it; spread evenly.
7. Pour the egg mixture over the noodles and be sure it coats the pasta.
8. Sprinkle remaining Parmesan cheese over the top, then bake uncovered for about 25 minutes until the egg mixture is cooked through and creamy.
9. Allow to cool for 5 minutes before serving.
10. Cool completely before storing leftovers in the refrigerator for up to 5 days.

Serves 6-8 People