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Creamy Chicken Carbonara

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A rich and creamy twist on the classic Italian carbonara, this dish features tender chicken, crispy bacon, and spaghetti tossed in a velvety Parmesan cream sauce.

Ingredients

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  • 12 oz spaghetti
  • 2 tablespoons olive oil
  • 1 lb boneless, skinless chicken breasts, sliced into strips
  • Salt and pepper to taste
  • 6 slices bacon, chopped
  • 3 cloves garlic, minced
  • 2 large eggs
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh parsley (optional)

Instructions

  1. Cook spaghetti according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 5–6 minutes. Remove and set aside.
  3. In the same skillet, cook chopped bacon until crisp. Remove and drain on paper towels, reserving about 1 tablespoon of bacon fat in the pan.
  4. Add garlic to the skillet and sauté for 30 seconds until fragrant.
  5. In a bowl, whisk together eggs, heavy cream, Parmesan cheese, and black pepper.
  6. Return cooked pasta to the skillet over low heat. Quickly stir in the egg and cream mixture, tossing continuously to coat the pasta and avoid scrambling the eggs.
  7. Add chicken and bacon back to the skillet and toss to combine. Add a bit of reserved pasta water if needed to loosen the sauce.
  8. Serve immediately, garnished with parsley and extra Parmesan if desired.

Notes

  • Work quickly when adding the egg mixture to prevent curdling.
  • Use freshly grated Parmesan for the best flavor and texture.
  • You can substitute pancetta for bacon for a more traditional touch.

Nutrition

Find it online: https://ukfinda.com/creamy-chicken-carbonara/