Don’t get us wrong, Loaded Chicken Spaghetti comes with all the fixin’s. But what you might not realize is this yummy spaghetti dish is packed full of ingredients you probably already have in your kitchen, so there’s no need to worry about running to the grocery store for this one! Stay home and pile your pasta up high with some crispy bacon, hearty chicken, and tender peas. Oh, and don’t forget the savory sauce and a sprinkle of parmesan for extra satisfaction. Something so packed-full has never been so simple! And because of that, you can fill up on this Loaded Chicken Spaghetti any night of the week! Amazing!

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  • 6 slices bacon, chopped
  • 1 1/2 pounds chicken breast halves, skinless and boneless
  • salt, to taste
  • 1 teaspoon pepper, plus more, to taste
  • 3 cloves garlic
  • 1/2 cup white wine
  • 1 1/2 cups parmesan cheese, grated, plus more, to taste, shaved, for garnish
  • 3 large eggs
  • 1 pound spaghetti
  • 2 cups frozen peas
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Step 1 –Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes.

Step 2 –Use a slotted spoon to transfer the bacon to a paper-towel-lined plate to drain.

Step 3 –Reserve 2 tablespoons of the bacon drippings and discard the rest.

Step 4 –Season the chicken halves with the salt and the extra pepper.

Step 5 –Heat 1 tablespoon of the bacon drippings in the same skillet over medium heat.

Step 6 –Cook the chicken halves in the bacon drippings until they reach an internal temperature of 165 degrees F and the juices run clear, about 5 minutes per side.

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Step 7 –Transfer the cooked chicken to a cutting board, tent with foil, and let rest for 5 minutes.

Step 8 –Heat the remaining bacon drippings in the same skillet over medium heat until shimmering.

Step 9 –Add the garlic and the remaining 1 teaspoon pepper to the drippings and cook, while stirring, until fragrant, about 30 seconds.

Step 10 –Add the wine to the garlic mixture, bring to a simmer, and cook until it thickens, about 2 minutes.

Step 11 –Transfer the sauce mixture from the heat.

Step 12 –In a bowl, whisk 1 1/2 cups of the parmesan cheese and the eggs together.

Step 13 –Slowly stream the sauce mixture into the parmesan mixture while whisking continually.

Step 14 –In a large pot of salted boiling water, cook the spaghetti to al dente, according to the package directions.

Step 15 –Reserve 1/2 cup of the pasta water.

Step 16 –Put the peas in a large colander and drain the spaghetti on top of them.

Step 17 –Return the drained pasta and the peas to the pot.

Step 18 –Stir the cooked bacon, the cooked chicken, and the sauce mixture into the spaghetti.

Step 19 –Thin the sauce with the reserved pasta water as needed.

Step 20 –Serve the spaghetti garnished with the extra parmesan.