Description
This Chicken Carbonara is a creamy, comforting pasta dish featuring tender chicken breast, crispy bacon, and a rich sauce made from eggs, Parmesan cheese, and heavy cream. Cooked on the stovetop, this recipe combines classic Italian flavors with a quick and easy method perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 12 oz spaghetti
Chicken and Meat
- 1 lb chicken breasts, cut into bite-sized pieces
- 6 slices bacon, diced
Other Ingredients
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- Cook the Chicken: In a large skillet over medium heat, heat the olive oil. Add the chicken pieces, season with salt and black pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.
- Cook the Bacon: In the same skillet, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the skillet.
- Sauté Garlic: Add minced garlic to the skillet with the bacon fat and sauté for about 1 minute until fragrant.
- Make the Sauce: Whisk together the eggs, grated Parmesan cheese, and heavy cream in a bowl.
- Combine Everything: Reduce heat to low. Return the chicken and bacon to the skillet, add the spaghetti, and toss to combine. Pour the egg mixture over the pasta, stirring quickly to create a creamy sauce. Add reserved pasta water as needed for desired consistency.
- Season and Garnish: Season with salt and black pepper. Garnish with chopped parsley.
- Serve Immediately: Serve the Chicken Carbonara right away for optimal flavor and creaminess.
Notes
- Be sure to stir the egg mixture quickly with the hot pasta to avoid scrambling the eggs.
- Reserved pasta water helps adjust the sauce consistency; add gradually to get a smooth, creamy texture.
- You can substitute heavy cream with half-and-half for a lighter sauce.
- Use freshly grated Parmesan for best flavor and texture.
- This recipe is best served immediately, as the sauce thickens upon standing.
