Fettuccine Alfredo Chicken Carbonara

Indulge in the ultimate comfort food fusion with this Fettuccine Alfredo Chicken Carbonara recipe—a decadent marriage of creamy Alfredo sauce and the smoky, savory flavors of classic carbonara. Tender fettuccine noodles are coated in a velvety sauce made with heavy cream, egg yolks, and Parmesan cheese, then tossed with crispy pancetta and juicy, golden-brown chicken breast. A touch of garlic and fresh parsley brighten the dish, while optional red pepper flakes add a customizable kick. Perfect for a cozy dinner or impressing guests, this recipe comes together in just 40 minutes and delivers restaurant-quality flavor right to your table. Pair it with a crisp salad or garlic bread for a complete meal!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz Fettuccine pasta
• 2 pieces Chicken breast
• 1 tsp Kosher salt
• 1 tsp Ground black pepper
• 2 tbsp Olive oil
• 4 oz Pancetta
• 2 tbsp Unsalted butter
• 1.5 cups Heavy cream
• 1 cup Parmesan cheese, grated
• 2 cloves Garlic, minced
• 2 pieces Egg yolks
• 2 tbsp Fresh parsley, chopped
• 0.25 tsp Crushed red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set aside.

Step 2

Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 3

Cook the chicken breasts for about 6-7 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F). Remove from the skillet and let rest. Slice into thin strips once cooled slightly.

Step 4

In the same skillet, add the pancetta and cook over medium heat until crispy, about 4-5 minutes. Transfer the pancetta to a plate lined with paper towels, leaving the rendered fat in the skillet.

Step 5

Add the remaining 1 tablespoon of olive oil and the butter to the same skillet. Once the butter has melted, add the minced garlic and sauté for 1 minute until fragrant.

Step 6

Lower the heat to medium-low and stir in the heavy cream. Let it simmer gently for 2-3 minutes, stirring occasionally.

Step 7

Whisk together the egg yolks, 1/2 cup of the grated Parmesan cheese, and a splash of the reserved pasta water in a small bowl. Temper the mixture by adding 1-2 tablespoons of the warm cream sauce while whisking continuously.

Step 8

Slowly pour the tempered yolk mixture into the skillet, stirring constantly to combine. Simmer on low heat for 1-2 minutes to thicken. Avoid boiling to prevent curdling.

Step 9

Stir the cooked fettuccine into the sauce, ensuring the pasta is evenly coated. Add the sliced chicken and crispy pancetta, tossing well to combine.

Step 10

If the sauce is too thick, thin it out with a bit of the reserved pasta water, 1 tablespoon at a time.

Step 11

Season with the remaining 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and crushed red pepper flakes (if desired). Sprinkle with the remaining Parmesan cheese and fresh parsley before serving.

Step 12

Serve warm and enjoy your homemade Fettuccine Alfredo Chicken Carbonara!

Nutrition Facts

Serving size	(1239.1g)

Amount per serving	% Daily Value*
Calories	4186.8

Total Fat 268.4g	0%
Saturated Fat 129.8g	0%
Polyunsaturated Fat 6.9g
Cholesterol 1198.9mg	0%
Sodium 4704.5mg	0%
Total Carbohydrate 253.2g	0%
Dietary Fiber 13.0g	0%
Total Sugars 12.6g
Protein 172.4g	0%

Vitamin D 36.6IU	0%
Calcium 992.3mg	0%
Iron 4.1mg	0%
Potassium 1233.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 16.7%

Carbs: 24.6%