Description
Creamy, irresistible Chicken Carbonara delivers Italian comfort straight to hungry tables with classic Roman inspiration. Rich pancetta, tender chicken, and silky sauce promise a memorable dining experience that satisfies serious pasta cravings.
Ingredients
Scale
Main Protein and Pasta:
- 4 boneless, skinless chicken breasts
- 1 lb (454 g) spaghetti or linguine pasta
Dairy and Eggs:
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) grated parmesan cheese
- 4 large eggs
- 1/2 cup (120 ml) whole milk
Seasoning and Flavor Enhancers:
- 6 oz (170 g) pancetta or bacon, diced
- 4 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Slice chicken breasts into thin, uniform strips to ensure even cooking and quick preparation.
- Heat olive oil in a large skillet over medium-high heat, then sauté diced pancetta until crispy and golden brown, approximately 5-6 minutes.
- Add minced garlic to the pancetta and cook for an additional 30-45 seconds, stirring constantly to prevent burning.
- Incorporate chicken strips into the skillet, seasoning with salt and pepper, and cook until golden and fully cooked through, about 6-7 minutes.
- Meanwhile, bring a large pot of salted water to a rolling boil and cook pasta according to package instructions until al dente, typically 8-10 minutes.
- In a separate mixing bowl, whisk together eggs, heavy cream, whole milk, and half of the parmesan cheese until smooth and well combined.
- Drain pasta, reserving 1/2 cup of pasta water, and immediately return noodles to the hot pot.
- Pour the egg and cream mixture over the hot pasta, quickly stirring to create a creamy sauce without scrambling the eggs.
- Fold in the cooked chicken and pancetta, mixing gently to distribute ingredients evenly.
- If sauce seems too thick, add reserved pasta water to achieve desired consistency.
- Sprinkle remaining parmesan cheese and fresh chopped parsley over the top before serving hot.
Notes
- Slice chicken uniformly to guarantee consistent cooking and prevent dry or undercooked sections.
- Use high-quality pancetta for authentic flavor, substituting bacon works perfectly if pancetta is unavailable.
- Temper egg mixture carefully by gradually adding hot pasta water to prevent scrambling, creating silky smooth sauce.
- Low-carb option: Replace traditional pasta with zucchini noodles or spaghetti squash for reduced carbohydrate content.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 800
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 220 mg