Description
This Crave-Worthy Creamy Chicken Carbonara recipe is a rich and comforting Italian-American dish featuring tender chicken, crispy bacon, and a luscious creamy sauce made with Parmesan and egg yolks. Perfect for a satisfying weeknight dinner, this pasta combines classic flavors in a quick, stovetop preparation that yields a delicious, creamy carbonara with a hint of spice and fresh parsley garnish.
Ingredients
Scale
Pasta
- 12 oz spaghetti
- Salt, to taste (for pasta water)
Chicken and Bacon
- 2 boneless skinless chicken breasts, sliced into thin strips
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 4 slices bacon, chopped
Sauce
- 4 garlic cloves, minced
- 1 cup heavy cream
- 3 large egg yolks
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
Garnish
- 1/4 cup chopped fresh parsley
- Additional freshly grated Parmesan (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of the pasta water before draining the spaghetti and set the pasta aside.
- Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Season the sliced chicken breasts with salt and black pepper. Cook the chicken strips for 5–6 minutes, stirring occasionally until they are golden brown and cooked through. Remove the chicken from the skillet and place it on a plate to rest.
- Cook the Bacon and Garlic: In the same skillet, add the chopped bacon and cook over medium heat until it becomes crisp. Then, add the minced garlic and sauté for about 1 minute until fragrant, making sure not to burn the garlic.
- Prepare the Creamy Sauce: Reduce the heat to low. In a separate bowl, whisk together the heavy cream, egg yolks, and freshly grated Parmesan cheese until smooth and well combined.
- Combine Pasta and Sauce: Add the cooked spaghetti and reserved chicken back into the skillet with the bacon and garlic. Remove the skillet from heat to avoid scrambling the eggs. Quickly pour in the cream mixture while stirring constantly to create a silky, creamy sauce that coats the pasta evenly.
- Adjust Sauce Consistency: If the sauce is too thick, gradually add the reserved pasta water a little at a time, stirring gently until you reach your desired creamy consistency. Stir in the crushed red pepper flakes if using for a subtle kick.
- Serve: Plate the creamy chicken carbonara immediately. Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve warm for the best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Pancetta can be used in place of bacon for a traditional flavor.
- Always remove the pan from heat before adding the egg mixture to prevent the eggs from scrambling.
- Reserve pasta water to help adjust the sauce thickness as needed.
