Chicken Carbonara with Creamy Parmesan Sauce

Ingredients

• 1 (8 ounce) package spaghetti
• 1/2 pound bacon, chopped
• 2 cooked skinless, boneless chicken breast halves, diced
• 6 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 1/2 cups chicken broth
• 1/4 cup white grape juice
• 3 egg yolks, whisked
• 1 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Asiago cheese

Directions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.

Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Add chicken and stir until coated. Stir garlic and red pepper flakes into chicken-bacon mixture; cook and stir until garlic is fragrant, about 2 minutes.

Pour chicken broth and grape juice over chicken mixture; reduce heat to low and cook until warmed, about 5 minutes. Add about 3 spoonfuls broth mixture to egg yolks; whisk until egg yolks are warmed. Pour egg yolk mixture into broth mixture; cook and stir over low heat until smooth.

Stir Parmesan cheese and Asiago cheese into egg-broth mixture; cook and stir until cheeses are melted and sauce is thickened, about 5 minutes. Add spaghetti to sauce and mix well.