Four-Cheese Chicken Carbonara

Ingredients

• 1 package thick-cut bacon , 16 ounce
• 1 package penne pasta , 16 ounce
• 0.33 cups olive oil
• 0.25 cups 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

Instructions

1. 1

   Gather all ingredients.

2. 2

   Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

3. 3

   Drain bacon slices on paper towels. Chop into small pieces when cool enough to handle.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Add drained pasta and stir until coated with sauce.