Description
A creamy and indulgent twist on the classic carbonara, this Chicken Carbonara is made with tender strips of chicken, crispy pancetta or bacon, and a rich, velvety sauce made from eggs and Parmesan. The pasta is coated in a smooth, cheesy sauce that’s packed with flavor, and the garlic adds a fragrant touch. Perfect for a comforting dinner that’s easy to prepare yet impressive enough for guests.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 cup grated Parmesan cheese
- 300g pasta (spaghetti or fettuccine)
- 100g pancetta or bacon, diced
- 2 cloves garlic, minced
- 2 large eggs
- 1 tablespoon olive oil
- Salt, to taste
- Fresh parsley, chopped (for garnish)
- Freshly ground black pepper, to taste
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions. Drain and set aside, reserving some pasta water.
- In a large skillet, heat olive oil over medium heat. Add the chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add the diced pancetta or bacon and cook until crispy, about 3-4 minutes.
- Add the minced garlic and sauté for another 1 minute until fragrant.
- In a bowl, whisk together the eggs and grated Parmesan cheese until smooth and creamy.
- Return the chicken to the skillet and stir in the cooked pasta. Remove from heat.
- Quickly pour the egg and Parmesan mixture over the pasta and toss to coat, ensuring the pasta is evenly covered with the creamy sauce. Add a little reserved pasta water if needed to achieve the desired consistency.
- Season with salt and freshly ground black pepper to taste.
- Garnish with chopped fresh parsley and serve immediately.
Notes
- For a richer flavor, you can use a combination of Parmesan and Pecorino Romano cheese.
- Be careful not to cook the egg mixture over direct heat, as it may scramble. The heat from the pasta and skillet should be enough to create a smooth, creamy sauce.
- If you prefer a lighter version, you can use chicken broth or a splash of cream instead of the egg mixture, but it won’t have the same authentic carbonara texture.
- If you don’t have pancetta, you can use bacon or even ham as a substitute.
- For extra creaminess, you can add a bit more cheese or a tablespoon of butter when tossing the pasta.
- You can add vegetables like peas or spinach for added freshness and color.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: per serving
- Calories: 700 kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
Keywords: chicken carbonara, pasta, creamy sauce, Parmesan, bacon, Italian recipe, comfort food, easy dinner, carbonara twist, weeknight meal