Prep time: 10 min
Cook time: 30 min
Servings: 6 servings
-1 lb chicken breast, boneless, skinless
-kosher salt, for seasoning
-black pepper, for seasoning
-1 tbsp olive oil
-6 slices bacon, thick cut, diced into 1-inch pieces
-6 cloves garlic, minced
-1 cup freshly grated parmesan cheese
-12 oz penne pasta
-3 cups water
-1/2 cup peas (frozen, defrosted)
-2 tbsp parsley, minced
Season both sides of the chicken breasts with salt, pepper, and paprika.
Heat a large 12-inch skillet with high sides over medium-high heat. Add one tablespoon of oil and allow to heat up.
Carefully add the chicken breast and allow to cook for 4 minutes, reduce heat to medium and cook 2 more minutes.
Flip to the other side, reduce heat to medium and cook another 6-7 minutes, or until no longer pink and the internal temperature of the chicken reaches 165F.
Transfer to a clean plate to allow to rest and cool slightly.
Once slightly cooled, chop the chicken into 1/2 inch cubes.
Clean the pan, if needed, if there are dark particles on the surface after cooking the chicken.
Heat the same pot over medium-high heat. Add the chopped bacon and saute until crispy, stirring every minute, for about 6 minutes.
Turn heat to low and add garlic, saute for 1 minutes until fragrant.
Turn off the heat and transfer bacon garlic mixture to a small bowl and set aside. Discard the bacon grease.
In a medium-sized bowl, whisk together 2 eggs and 1 cup grated parmesan cheese until smooth. Set aside.
To the same pot, add uncooked penne pasta and 3 cups of water to pan, turn heat up to high.
Set the timer for 10 minutes and cook on high, stirring occasionally, until most of the water is absorbed and pasta is tender (al dente).
Turn heat to low. Immediately add cheese and egg mixture, stirring vigorously to prevent the eggs from scrambling. The egg sauce should cook through (the raw egg flavor will go away once warmed by the hot pasta and short heating time on the stove).
Taste the pasta and season with more salt and pepper as needed (about 1/4 tsp additional salt).
Add diced chicken, bacon, and garlic mixture and 1/2 cup of peas to the pasta. Stir to combine, until peas are warmed through.
To serve, garnish with parsley, more grated cheese and some freshly cracked pepper.