Description
Enjoy a creamy Chicken Carbonara that combines tender chicken, crispy pancetta, and a rich egg and Parmesan sauce, making it a perfect dish for impressing guests at any 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
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped (for garnish)
- Freshly cracked black pepper, for serving
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon of salt for every 4 quarts of water).
- Add the spaghetti or fettuccine to the boiling water, stirring occasionally to prevent sticking.
- Cook the pasta according to package instructions until al dente, usually about 8-10 minutes.
- Once cooked, reserve 1 cup of pasta water, then drain the pasta in a colander. Do not rinse the pasta.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced pancetta or bacon and cook for about 4-5 minutes until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
- In the same skillet, add the chicken pieces, seasoning with salt and pepper.
- Cook the chicken for about 6-8 minutes until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Return the cooked pancetta to the skillet and mix well. Remove from heat.
- In a medium bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until well combined.
- Add the drained pasta directly to the skillet with the chicken and pancetta, tossing to combine.
- While the pasta is still hot, pour the egg and cheese mixture over it, quickly tossing to combine and create a creamy sauce.
- If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Taste and adjust seasoning with additional salt and freshly cracked black pepper if needed.
- Let the skillet sit for a minute to allow the sauce to thicken slightly.
- Serve immediately, garnished with chopped fresh parsley and additional grated Parmesan cheese.
- For an extra touch, add a sprinkle of freshly cracked black pepper over each serving.
Notes
- Use high-quality ingredients for the best flavor.
- Be careful not to overcook the eggs; the goal is a creamy sauce, not scrambled eggs.
- For a lighter version, substitute half of the heavy cream with chicken broth.
- Add vegetables like peas or spinach for added nutrition.
- For a spicy kick, consider adding red pepper flakes while cooking the chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes