Chicken penne carbonara with crispy crumbs

A delicious baked pasta dish of chicken penne carbonara with crispy crumbs to keep the whole family happy.

  • 45 mins cooking
  • Serves 4
  • Print


Chicken penne carbonara with crispy crumbs
  • 250 gram penne pasta
  • 2 teaspoon olive oil
  • 8 slice prosciutto (120g), sliced thinly
  • 2 clove garlic, crushed
  • 3 cup (480g) shredded barbecued chicken
  • 4 eggs
  • 1 cup (250ml) pouring cream
  • 1 cup (80g) coarsely grated parmesan
  • 1/4 cup coarsely chopped fresh chives
  • 1 1/2 cup (105g) coarse stale breadcrumbs


Chicken penne carbonara with crispy crumbs
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Cook pasta in a large saucepan of boiling water until tender; drain.
  • 3
    Heat oil in same pan over low heat; cook prosciutto, stirring, for 5 minutes or until crisp. Add garlic; cook, stirring, 1 minute. Add pasta to prosciutto mixture, then chicken.
  • 4
    Whisk eggs, cream, parmesan and chives in a large jug; season. Stir into pasta mixture.
  • 5
    Spoon pasta mixture into a 2-litre (8-cup) ovenproof dish; sprinkle with breadcrumbs. Bake for 25 minutes or until browned lightly.


A large barbecued chicken weighing about 900g (1¾ pounds) should give you 3 cups of shredded chicken meat. For the breadcrumbs, we used ciabatta with the crust left on, cut into pieces then processed. You can also use panko (japanese) breadcrumbs.

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