Description
This Chicken Carbonara recipe is a creamy, comforting Italian-American pasta dish featuring tender chicken, crispy bacon, and a rich Parmesan egg sauce. Perfect for a satisfying weeknight dinner, it combines the classic flavors of carbonara with added protein for a hearty meal.
Ingredients
Scale
Protein and Main Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 4 slices bacon, chopped
- 12 ounces spaghetti or fettuccine
Sauce Ingredients
- 3 garlic cloves, minced
- 3 large egg yolks
- 1 large egg
- 1 cup freshly grated Parmesan cheese
- 1/2 cup heavy cream (optional for extra richness)
- 1/2 cup reserved pasta water
Garnish
- 2 tablespoons chopped fresh parsley
Cooking Oil
- 2 tablespoons olive oil
Instructions
- Season and Cook Chicken: Season the bite-sized chicken pieces with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook until golden and cooked through, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
- Cook Bacon and Garlic: In the same skillet, add the chopped bacon and cook until crispy. Add the minced garlic and sauté for 30 seconds until fragrant but not burnt.
- Cook Pasta: Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti or fettuccine until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Prepare Egg Mixture: In a mixing bowl, whisk together the 3 egg yolks, 1 whole egg, freshly grated Parmesan cheese, and heavy cream (if using) until smooth and creamy.
- Combine Ingredients: Return the cooked chicken to the skillet with the bacon and garlic. Add the hot drained pasta to the pan. Immediately pour the egg and cheese mixture over the pasta, tossing quickly and continuously to coat the pasta evenly and cook the eggs gently with the residual heat.
- Adjust Sauce Consistency: Add a splash of the reserved pasta water as needed to loosen the sauce and achieve a creamy texture. Stir well until the sauce is smooth and coats all the ingredients.
- Serve and Garnish: Divide the pasta among plates, garnish with chopped fresh parsley and additional Parmesan cheese if desired. Serve immediately for the best creamy texture.
Notes
- For a more traditional carbonara, omit the heavy cream.
- Use pancetta instead of bacon for a more authentic Italian flavor.
- Work quickly when combining the hot pasta with the egg mixture to prevent the eggs from scrambling.
