Description
This Chicken Carbonara is the ultimate comfort food — creamy pasta tossed with crispy bacon, tender chicken, and a rich egg-parmesan sauce. It’s a hearty, flavorful twist on the classic Italian dish and comes together in under 30 minutes. Simple ingredients, big flavor!
Ingredients
-
12 oz spaghetti (or fettuccine)
-
2 large eggs
-
1 cup grated Parmesan cheese
-
1/2 cup heavy cream (optional, for extra creaminess)
-
6 slices bacon (chopped)
-
1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
-
2 tbsp olive oil
-
3 cloves garlic (minced)
-
Salt and freshly ground black pepper (to taste)
-
Fresh parsley (chopped, for garnish)
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
Make the sauce: In a bowl, whisk together eggs, Parmesan cheese, and cream (if using). Set aside.
Cook the bacon: In a large skillet over medium heat, cook bacon until crispy. Remove and set aside, leaving a bit of the bacon grease in the pan.
Cook the chicken: Season chicken with salt and pepper. Add olive oil to the same skillet and cook chicken until golden and cooked through, about 6–8 minutes. Remove from pan.
Sauté garlic: In the same pan, add garlic and cook for 30 seconds until fragrant.
Combine everything: Reduce heat to low. Add pasta, chicken, and bacon back to the pan. Pour in egg mixture and toss quickly to coat everything (the heat will cook the eggs into a creamy sauce). Add reserved pasta water as needed to loosen the sauce.
Finish and serve: Season with more black pepper, top with parsley, and serve immediately with extra Parmesan on the side.
Notes
Don’t scramble the eggs! Make sure the pan isn’t too hot when you add the sauce.
Add peas or sautéed mushrooms for extra flavor and texture.
Leftovers reheat best with a splash of milk or cream to loosen the sauce.