Make our Cheesecake Factory Pasta Carbonara with Chicken Recipe at home. With our Secret Restaurant Recipe your Pasta Carbonara will taste just like The Cheesecake Factory’s.

Photo by Scott Riggle

Cheesecake Factory Pasta Carbonara with Chicken

A Cheesecake Factory Copycat Recipe

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Print Pin Recipe

Cheesecake Factory Pasta Carbonara Recipe

Make our Cheesecake Factory Pasta Carbonara Recipe at home. With our Secret Restaurant Recipe your Pasta Carbonara will taste just like The Cheesecake Factory's.

Prep Time20 minutes mins

Active Time20 minutes mins

Total Time40 minutes mins

Course: Main Course, Side Dish

Cuisine: American, Italian

Keyword: Cheesecake Factory, Pasta Dish

Ingredients

• 8 ounces dried Spaghetti
• 1 cup frozen Peas
• 4 slices Bacon
• 3 tablespoons Butter divided
• 2 boneless, skinless Chicken Breasts
• 2 cloves Garlic minced
• 1/4 cup grated Parmesan Cheese
• 2 tablespoons All-Purpose Flour
• One 12-ounce can Evaporated Milk
• 2 tablespoons snipped fresh Italian Parsley
• Grated Parmesan Cheese to serve
• Salt and freshly ground Black Pepper to taste

Instructions

• Prepare pasta according to package directions. Add frozen peas for the last 5 minutes of cooking. Drain, reserving the cooking water. Set aside.
• Cook bacon according to package directions to crisp. Remove bacon and place on a paper towel-covered plate to drain. Allow bacon to cool enough to handle. Break bacon into bite-size pieces. Set aside.
• In a large sauté pan over medium heat, melt 1 tablespoon butter.
• Add chicken, cooking through completely, about 5 to 6 minutes for each side. Remove chicken from skillet. Slice into strips. Set aside and keep warm.
• Place a small saucepan over medium heat. Add 2 tablespoons butter.
• When butter has melted and is hot, add garlic. Cook 1 minute.
• Whisk in the 1/4 cup Parmesan cheese and the flour.
• Slowly whisk in the evaporated milk. Bring to a boil. Reduce heat. Boil gently, uncovered, until sauce has thickened. Remove from heat.
• Stir in bacon pieces.
• Place prepared spaghetti mixture in a large bowl.
• Pour sauce and 1/2 cup of the reserved cooking water over top. Toss gently to combine. Thin to desired consistency with more of the reserved cooking water, if necessary.
• Taste. Add salt and pepper, to taste, if needed.
• Top with several slices of chicken.
• Sprinkle with snipped parsley and additional grated Parmesan cheese.
• Serve hot.

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SPOTLIGHT RECIPE

Photo of “#chicken #carbonara” is by Scott Riggle and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode. Thank you, Scott. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.