Four-Cheese Chicken Carbonara

Name: Four-Cheese Chicken Carbonara
Total time: 45
Yield: 8
Ingredients: 1 (16 ounce) package thick-cut bacon; 1 (16 ounce) package penne pasta; 0.33333334326744 cup olive oil; 0.25 cup butter; 3 tablespoons minced garlic; 3 teaspoons ground black pepper, divided; 3 skinless, boneless chicken breasts, sliced; 2 cups heavy whipping cream; 1 cup grated Parmesan-Romano cheese blend; 1 cup shredded Colby Jack cheese blend; 3 eggs, beaten

Recipe by Marc from allrecipes.com

Dinner 45 Mins.

Ingredients

8 servings

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1 (16 ounce) package thick-cut bacon
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1 (16 ounce) package penne pasta
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0.33333334326744 cup olive oil
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0.25 cup butter
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3 tablespoons minced garlic
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3 teaspoons ground black pepper, divided

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3 skinless, boneless chicken breasts, sliced
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2 cups heavy whipping cream
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1 cup grated Parmesan-Romano cheese blend
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1 cup shredded Colby Jack cheese blend
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3 eggs, beaten

Instructions

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.
Bring a large pot of lightly salted water to a boil. Add penne and olive oil; cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; sauté until fragrant, 2 to 3 minutes. Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby-Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta and stir until coated with sauce.