Cooking Instructions

Begin by bringing a large pot of salted water to a boil. Once boiling, add the bowtie pasta and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta water and set it aside. Drain the pasta and keep it aside until you are ready to combine it with the sauce.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to let it brown.

In a separate bowl, whisk together the milk, heavy cream, chicken broth, and flour until smooth. Pour this mixture into the skillet with the garlic, and cook on low heat, stirring continuously until the sauce thickens, about 5-7 minutes.

Once the sauce has thickened, stir in the freshly grated Parmesan cheese until it melts and combines smoothly. If the sauce is too thick, gradually add some of the reserved chicken broth until you reach your desired consistency.

Add the drained pasta to the skillet, tossing it gently in the sauce until it is fully coated. Next, add the diced chicken and bacon, seasoning with salt and pepper to taste. Mix until everything is well combined and heated through.

Serve the Chicken Carbonara immediately, garnished with chopped parsley and additional Parmesan cheese for an extra touch of flavor.