Chicken Pasta Carbonara
Creamy, indulgent, and packed with irresistible flavors, this Chicken Pasta Carbonara is a delightful twist on the classic Italian dish. Perfectly al dente spaghetti is tossed in a rich, velvety sauce made from egg yolks, Parmesan cheese, and a touch of heavy cream, while crispy pancetta and succulent seared chicken strips add a smoky, savory depth. Minced garlic and a sprinkle of fresh parsley bring a burst of flavor and color to the dish, making it as visually stunning as it is delicious. Ready in just 35 minutes, this easy chicken carbonara recipe is a restaurant-quality meal you can enjoy in the comfort of your home. Perfect for weeknight dinners or entertaining, this satisfying pasta dish is sure to become a new family favorite. Keywords: chicken pasta carbonara, creamy pasta, easy Italian recipes, chicken pasta dinner.
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Ingredients
- 400 g Spaghetti
- 2 pieces Chicken breast
- 150 g Pancetta
- 4 pieces Egg yolks
- 60 g Grated Parmesan cheese
- 100 ml Heavy cream
- 2 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Parsley
Directions
Step 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
Step 2
While the pasta is cooking, slice the chicken breasts into thin strips and season with a pinch of salt and pepper.
Step 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken strips and cook for 5-6 minutes, until they are browned and cooked through. Remove from the skillet and set aside.
Step 4
In the same skillet, heat the remaining olive oil. Add diced pancetta and cook for 3-4 minutes until crispy. Add minced garlic and sauté for 1 minute, being careful not to burn it.
Step 5
In a mixing bowl, whisk together the egg yolks, grated Parmesan cheese, and heavy cream. Season lightly with salt and pepper.
Step 6
Reduce the skillet heat to low. Return the cooked pasta to the skillet along with the pancetta and garlic mixture.
Step 7
Slowly pour the egg yolk mixture over the pasta, tossing quickly and continuously to create a creamy sauce without scrambling the eggs. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Step 8
Stir in the cooked chicken strips and mix until everything is well combined and heated through.
Step 9
Garnish with chopped parsley and additional Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1067.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2736.3 |
| Total Fat 174.1g | 0% |
| Saturated Fat 69.8g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 1265.1mg | 0% |
| Sodium 6652.5mg | 0% |
| Total Carbohydrate 129.8g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 4.2g | |
| Protein 158.1g | 0% |
| Vitamin D 73.2IU | 0% |
| Calcium 856.3mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 1566.1mg | 0% |
Source of Calories