Creamy Chicken Carbonara Recipe
Looking for a weeknight dinner that's rich and satisfying? This Creamy Chicken Carbonara Recipe is a flavor-packed favorite.
Equipment
- Large pot
- Large skillet
- Mixing bowls
- Tongs or pasta fork
- Whisk
- Measuring cups
- Grater
- Knife and cutting board
Ingredients
- 12 oz fettuccine or spaghetti
- 2 chicken breasts cubed
- 6 strips of bacon chopped
- 3 large egg yolks
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 3 cloves garlic minced
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- Fresh parsley optional, for garnish
Instructions
- Boil water and cook pasta until al dente.
- Drain pasta and set aside, reserve 1/2 cup water.
- In a skillet, cook bacon until crisp.
- Remove bacon, keep grease in the pan.
- Add chicken, season with salt and pepper.
- Cook chicken until golden and cooked through.
- Remove chicken, melt butter in the pan.
- Add garlic, cook for 1 minute until fragrant.
- In a bowl, whisk cream, egg yolks, cheese.
- Add bacon and chicken back to the skillet.
- Lower heat, pour in cream mixture slowly.
- Stir quickly to prevent eggs from scrambling.
- Add cooked pasta to the skillet mixture.
- Toss everything until evenly coated and creamy.
- If needed, add pasta water to loosen.
- Serve hot, topped with extra cheese or parsley.
Notes
- Use freshly grated Parmesan for best flavor and texture.
- Stir constantly to avoid scrambled eggs in the sauce.
- Don’t overcook pasta; it continues cooking in sauce.
- Reserve pasta water to adjust sauce consistency.
- Add veggies like peas or mushrooms for variation.