This indulgent Chicken Carbonara features tender chicken, crispy bacon, and a creamy, savory sauce made with eggs and Parmesan cheese. It’s a delicious twist on the classic Italian carbonara, perfect for a comforting dinner.
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
For the pasta and sauce:
- 8 oz (225g) fettuccine or spaghetti
- 4 slices bacon, chopped
- 1 tbsp unsalted butter
- 2 garlic cloves, minced
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup reserved pasta cooking water (optional, for adjusting sauce consistency)
- Salt and black pepper, to taste
Optional garnish:
- Fresh parsley, chopped
- Extra grated Parmesan cheese
Instructions
- Prepare the chicken:
- Season the chicken breasts with garlic powder, onion powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 6–7 minutes on each side, until golden brown and fully cooked (internal temperature of 165°F/74°C).
- Remove from the skillet and set aside to rest for a few minutes before slicing into thin strips.
- Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain, reserving about 1/4 cup of the pasta cooking water.
- Prepare the bacon:
- While the pasta is cooking, heat a large skillet over medium heat. Add the chopped bacon and cook for 4–5 minutes until crispy. Remove the bacon from the skillet and set aside on a paper towel-lined plate to drain.
- Make the creamy sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant.
- In a bowl, whisk together the eggs, Parmesan cheese, and heavy cream until smooth and well combined. Season with salt and pepper to taste.
- Combine the pasta and sauce:
- Add the drained pasta to the skillet with the garlic butter. Toss to coat the pasta in the garlic and butter mixture.
- Slowly pour the egg and cream mixture over the pasta, tossing quickly to create a creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Add the chicken and bacon:
- Add the sliced chicken and crispy bacon to the skillet with the pasta and toss to combine. Heat for another 1–2 minutes until everything is well mixed and the sauce is warmed through.
- Serve:
- Serve the Chicken Carbonara in bowls, garnished with fresh parsley and extra Parmesan cheese if desired.
Serving Suggestions
- Pair with a crisp green salad or garlic bread for a complete meal.
- Serve with a glass of white wine, such as Chardonnay, for a perfect pairing.
This Rich and Creamy Chicken Carbonara is sure to be a hit at your table.