Description
This Creamy Chicken Carbonara is a delightful twist on the classic Italian pasta dish, featuring tender sautéed chicken, crispy bacon, and a luscious sauce made from egg yolks and Parmesan cheese. Ready in just 25 minutes, this comforting meal combines perfectly cooked pasta with a silky, flavorful sauce and optional veggies for an extra nutritional boost. Perfect for a quick weeknight dinner that feels indulgent and satisfying.
Ingredients
Scale
Protein and Meat
- 2 chicken breasts, sliced into bite-sized pieces
- 4 slices bacon or pancetta, chopped
Pasta
- 8 oz spaghetti or fettuccine
Sauce
- 3 large egg yolks
- 1 cup freshly grated Parmesan cheese
- 1 garlic clove, minced (optional)
- 2 tbsp olive oil
Seasonings and Extras
- Salt, to taste
- Black pepper, to taste
- Chopped fresh parsley or basil
- Extra grated Parmesan cheese
- Pinch of red pepper flakes (for spicy kick)
- Peas, spinach, or asparagus (for extra veggies)
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine until al dente according to package instructions. Before draining, reserve 1 cup of the pasta water to use later for adjusting the sauce consistency.
- Cook the Chicken: While the pasta is cooking, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced chicken breasts, season with salt and pepper, and sauté until the chicken is golden brown and cooked through, about 5-7 minutes.
- Crisp the Bacon: In the same pan, add the chopped bacon or pancetta and cook until it becomes crispy. Remove excess fat if necessary, leaving enough to add flavor to the dish.
- Make the Creamy Sauce: In a bowl, whisk together the 3 large egg yolks and 1 cup of freshly grated Parmesan cheese until smooth. Slowly drizzle some of the hot reserved pasta water into the mixture while whisking constantly to temper the eggs, creating a silky sauce without scrambling.
- Combine Everything: Add the cooked pasta back into the pan with the bacon and chicken. Pour the egg and Parmesan mixture over the pasta and quickly stir to evenly coat everything. Use additional reserved pasta water as needed until the sauce reaches a creamy, luscious consistency.
- Final Seasoning: Taste your carbonara and adjust the seasoning with salt, pepper, or extra Parmesan cheese if desired. Optionally, add chopped fresh parsley or basil and a pinch of red pepper flakes for some heat. Serve immediately to enjoy the sauce at its creamiest and most flavorful.
Notes
- Be sure to temper the egg yolk mixture with hot pasta water to prevent scrambling and ensure a silky sauce.
- You can add peas, spinach, or asparagus to incorporate more veggies and color into the dish.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Serve immediately as the sauce thickens as it cools.
- Adjust seasoning at the end to your taste preference.
