Alfredo Shells Chicken & Bacon Carbonara

Nothing says comfort food like a steaming hot bowl of creamy pasta, right?  Whether you’re eating it at home, going out to a restaurant or entertaining your friends and family, pasta always puts a smile on everyone’s face.  My recipe for this Alfredo Shells Chicken Carbonara is a spin classic carbonara pasta with chicken for a heartier and filling dish plus who doesn’t like mini shells?…it is beach season after all.  I’m helping with a birthday party tomorrow and the menu consists of all small bites and so I thought this pasta would be a good choice, hearty and delicious.

 

Instead of putting the pasta in a big chafing dish or a platter, I wanted to keep the “small bites” theme so I’m serving it in small individual baking dishes.  This recipe filled 20 2 oz. baking dishes but it also can be baked in a 2 quart casserole and would serve 4 to 6.  No matter how you serve my take on this classic dish, you will be deliriously happy with each and every bite…

 

Ingredients

8 oz. mini shells pasta

4 tablespoons butter

1 tablespoon olive oil

½ teaspoon pepper flakes

3 cloves of garlic, minced

1/2 cup onion, chopped

½ teaspoon kosher salt

¼ teaspoon coarse pepper

2 tablespoons flour

½ cup dry white wine

3 cups heavy cream

2 ½ cups grated Parmesan

3 tablespoon chopped flat leaf parsley

1 cup frozen peas

2/3 cup cooked crumbled bacon (about 10 slices)

2 cooked chicken breasts, cubed, about 2 cups

 

Panko Parmesan Topping

3 tablespoons melted butter

¼ grated Parmesan

½ cup Panko crumbs

• Mix all of the topping ingredients together and set aside

 

Directions 

• Cook the pasta according to package directions, rinse, drain and set aside
• In a large saucepan heat the butter and olive oil over medium/high heat and add the pepper flakes, garlic, onion, salt & pepper and sauté until translucent, about 5 minutes.
• Add the flour and wine and stir vigorously until well incorporated, add the cream and parmesan and cook until sauce thickens, about 10 minutes, whisk occasionally
• Add the cooked pasta, parsley, peas, bacon and chicken and stir until well mixed
• Pour into a 2 quart casserole dish and sprinkle the panko parmesan topping evenly over the top and bake uncovered in the oven for 20 to 25 minutes until golden brown.
• Serves 4 to 6