Cheesecake Factory Chicken Carbonara Recipe
If you’re a fan of creamy pasta, this copycat Cheesecake Factory chicken carbonara recipe will be your new favorite recipe to make. After all, there’s a reason the pasta carbonara is a crowd favorite on the full Cheesecake Factory menu. It features a delicious combination of al dente pasta, smoked bacon, tender peas, all folded into a comforting Garlic-Parmesan cream sauce and optionally topped with juicy chicken. Give it a try!
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What Is the Cheesecake Factory Chicken Carbonara?
Cheesecake Factory’s chicken carbonara is an Italian-American fusion pasta that is creamy, savory, and comforting. The dish features an addicting garlic-parmesan sauce that any cheese-lovers will appreciate. While the dish itself is sold as “pasta carbonara” at various Cheesecake Factory locations, many customers opt to add grilled chicken to the dish, thus making it Cheesecake Factory Chicken Carbonara.
What You Need to Make Cheesecake Factory Chicken Carbonara Recipe
- 8 cups water
- 1 pound dry spaghetti (use gluten-free spaghetti if needed)
- 1 tablespoon butter
- 1 cup frozen peas
- 1 clove garlic, minced
- Smoked bacon, crumbled or chopped
For the Garlic-Parmesan Cream Sauce
- 2 cloves garlic, minced
- 2 large eggs
- 3 large egg yolks
- ½ cup heavy cream
- 1 ¼ cups fresh Parmesan cheese, grated
- salt and pepper, to taste
To Serve
- Extra parmesan cheese, grated
- Grilled chicken, sliced
How to Make Cheesecake Factory Chicken Carbonara Recipe
- In a large pot, add the water and bring it to boil. Add in the dry spaghetti, then cook according to package directions until al dente. Drain the water and set aside.
- Meanwhile, make the garlic-parmesan sauce. In medium bowl, mix together the 2 cloves minced garlic, eggs, heavy cream, Parmesan cheese, as well as the salt and pepper. Set aside.
- In a large saucepan, melt the butter on medium heat and sauté the remaining 1 clove minced garlic and stir until fragrant. Add the frozen peas to skillet and cook about 2 minutes until they are warmed through.
- Add in the cooked spaghetti into the skillet, then pour the garlic-parmesan carbonara sauce. Toss to combine, then mix in the smoked bacon. Cook for about 5 minutes, then remove the pasta carbonara from heat. Continue tossing the pasta together until the sauce thickens.
- To serve, divide the pasta carbonara into 4 plates, then top with extra grated parmesan cheese and grilled chicken. ENJOY!
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Copyright © All Rights Reserved. Content is written by Michelle Schmidt of dwellbymichelle.com.
Cheesecake Factory Chicken Carbonara Recipe
Ingredients
- 8 cups water
- 1 pound dry spaghetti (use gluten-free spaghetti if needed)
- 1 tbsp butter
- 1 cup frozen peas
- 1 clove garlic , minced
- smoked bacon , crumbled or chopped
For the Garlic-Parmesan Cream Sauce
- 2 cloves garlic , minced
- 2 large eggs
- 3 large egg yolks
- ½ cup heavy cream
- 1¼ cups fresh Parmesan cheese , grated
- salt and pepper , to taste
To Serve
- Extra parmesan cheese , grated
- Grilled chicken , sliced
Instructions
- In a large pot, add the water and bring it to boil. Add in the dry spaghetti, then cook according to package directions until al dente. Drain the water and set aside.
- Meanwhile, make the garlic-parmesan sauce. In medium bowl, mix together the 2 cloves minced garlic, eggs, heavy cream, Parmesan cheese, as well as the salt and pepper. Set aside.
- In a large saucepan, melt the butter on medium heat and sauté the remaining 1 clove minced garlic and stir until fragrant. Add the frozen peas to skillet and cook about 2 minutes until they are warmed through.
- Add in the cooked spaghetti into the skillet, then pour the garlic-parmesan carbonara sauce. Toss to combine, then mix in the smoked bacon. Cook for about 5 minutes, then remove the pasta carbonara from heat. Continue tossing the pasta together until the sauce thickens.
- To serve, divide the pasta carbonara into 4 plates, then top with extra grated parmesan cheese and grilled chicken. ENJOY!
