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Creamy Chicken Carbonara

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

Creamy chicken carbonara is a rich and indulgent pasta dish made with tender chicken, crispy bacon, and a luscious egg-based sauce. This comforting recipe is quick to make and perfect for a weeknight dinner or a special occasion.

Ingredients

Units Scale
  • 12 oz (340g) spaghetti or fettuccine
  • 2 tablespoons olive oil
  • 1 lb (450g) boneless, skinless chicken breast, diced
  • 4 oz (115g) bacon, diced
  • 3 garlic cloves, minced
  • 3 large eggs
  • 1/2 cup grated Parmesan cheese (plus extra for garnish)
  • 1/2 cup heavy cream (optional, for extra creaminess)
  • 1/4 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper (to taste)
  • 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Cook the Chicken and Bacon:
    • Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5–7 minutes, or until golden and cooked through. Remove the chicken and set aside.
    • In the same skillet, cook the bacon until crispy. Remove and drain on paper towels, leaving about 1 tablespoon of bacon fat in the skillet.
  3. Prepare the Sauce:
    • In a bowl, whisk together the eggs, Parmesan cheese, and heavy cream (if using). Season with salt and pepper.
  4. Combine Pasta and Sauce:
    • Reduce the skillet heat to low. Add the cooked pasta to the skillet with the reserved bacon fat and toss to coat.
    • Slowly pour the egg mixture over the pasta, tossing constantly to prevent the eggs from scrambling. Use the reserved pasta water, a little at a time, to thin the sauce to your desired consistency.
  5. Add Chicken and Bacon:
    • Return the chicken and bacon to the skillet, stirring to combine. Heat through for 1–2 minutes, ensuring everything is well coated in the sauce.
  6. Serve and Garnish:
    • Divide the carbonara among plates and garnish with additional Parmesan cheese, black pepper, and fresh parsley. Serve immediately.

 

Notes

  • For an authentic carbonara, omit the heavy cream and rely solely on the eggs and Parmesan for creaminess.
  • Use pancetta instead of bacon for a more traditional flavor.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid curdling the sauce.

Find it online: https://recipe.ukfinda.com/creamy-chicken-carbonara.htm