Creamy Chicken Carbonara Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
8 oz spaghetti (or fettuccine)
→ Proteins
02 -
2 boneless, skinless chicken breasts, sliced into strips
03 -
4 slices of bacon, diced
04 -
2 large eggs
→ Sauce & Dairy
05 -
1/2 cup heavy cream
06 -
1/2 cup grated Parmesan cheese
07 -
Extra Parmesan cheese (for serving)
→ Seasonings & Aromatics
08 -
3 cloves garlic, minced
09 -
1 teaspoon black pepper
10 -
Salt, to taste
11 -
1 tablespoon olive oil
12 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
02 -
In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Keep the bacon grease in the pan.
03 -
In the same skillet with the bacon grease, add 1 tablespoon of olive oil and the sliced chicken. Cook the chicken for 5-7 minutes until golden brown and fully cooked. Season with salt and pepper. Transfer the chicken to a plate and set aside.
04 -
In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn it.
05 -
In a bowl, whisk together the eggs, heavy cream, Parmesan cheese, and black pepper until smooth.
06 -
Add the cooked pasta to the skillet with the garlic. Remove from heat, pour in the egg mixture. Stir quickly to coat pasta. Add chicken and bacon, tossing to combine. Add reserved pasta water if needed for desired consistency.
07 -
Garnish with fresh parsley and extra Parmesan cheese. Serve immediately while hot.
# Notes:
01 -
The starchy pasta water helps to thin out the sauce while keeping it creamy. Add a little at a time.
02 -
Make sure the skillet is off the heat when adding the eggs to prevent them from scrambling.
03 -
You can use grilled, baked, or leftover chicken for this recipe.