Description
Enjoy a creamy Chicken Carbonara that combines tender chicken, crispy pancetta, and a rich egg and Parmesan sauce, creating a delicious twist on the classic Italian dish. Perfect for impressing guests or a cozy family dinner!
Ingredients
Scale
- 8 ounces spaghetti or fettuccine
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 4 ounces pancetta or bacon, diced
- 3 large eggs
- 1 cup grated Parmesan cheese, plus extra for serving
- 2 cloves garlic, minced
- 1 cup heavy cream
- Fresh parsley, chopped (for garnish)
- Freshly cracked black pepper (for serving)
Instructions
- Bring a large pot of salted water to a boil. Add about a tablespoon of salt to flavor the pasta.
- Once boiling, add the spaghetti or fettuccine and cook according to package instructions until al dente (about 8-10 minutes). Stir occasionally to prevent sticking.
- Reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken pieces, seasoning with salt and pepper.
- Cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the diced pancetta or bacon. Cook over medium heat for 4-5 minutes until crispy and golden.
- Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- In a medium bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until well combined.
- Reduce the skillet heat to low, add the cooked chicken back in, and stir to combine with the pancetta and garlic.
- Add the drained pasta to the skillet and toss to coat.
- Remove the skillet from heat to prevent scrambling the eggs. Pour the egg and cheese mixture over the pasta, quickly tossing to combine.
- If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Taste and adjust seasoning with more salt and pepper if needed, adding freshly cracked black pepper for flavor.
- Plate the chicken carbonara into bowls or onto plates.
- Garnish with additional grated Parmesan cheese and chopped fresh parsley. Add extra black pepper if desired.
- Serve immediately while hot and creamy. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t skip the reserved pasta water; it helps adjust the sauce’s consistency.
- Feel free to add vegetables like peas, mushrooms, or spinach for extra nutrition.
- For a lighter version, substitute half-and-half for heavy cream or use whole eggs instead of a combination of eggs and cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes