Chicken Carbonara
A creamy and flavorful chicken carbonara made with high-quality ingredients, perfect for a comforting meal.
Equipment
- Large pot
- Heavy skillet or sauté pan
- Mixing Bowl
- Spatula or tongs
- Sharp knife
- Cutting Board
Ingredients
Pasta
- 12 oz spaghetti or fettuccine cooked al dente
Chicken
- 2 pieces boneless, skinless chicken breasts or thighs cut into bite-sized pieces
Sauce
- 3 egg yolks for a rich, creamy texture
- 1/2 cup finely grated Parmesan cheese or Pecorino Romano
- 1 tbsp cream optional, for extra richness
Seasoning and Aromatics
- 2 cloves garlic minced
- salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley chopped, for garnish
Optional Add-ins
- 1/2 cup peas, mushrooms, or spinach for added color and nutrition
Instructions
- Season the chicken with salt, pepper, and minced garlic. Let it marinate for 30 minutes.
- Fill a large pot with salted water and bring it to a rolling boil. Cook the pasta until al dente. Drain, reserving 1 cup of pasta water.
- Heat olive oil in a heavy skillet over medium-high heat. Add marinated chicken and sauté until golden brown and fully cooked. Remove from skillet and set aside.
- In a mixing bowl, whisk together egg yolks, grated Parmesan, and optional cream until smooth.
- Lower heat to low and return drained pasta to the skillet. Gradually pour in the egg and cheese mixture while stirring continuously.
- Slowly add the cooked chicken back to the skillet. If the sauce is too thick, add reserved pasta water gradually until the desired creaminess is achieved.
- Season with additional salt and black pepper to taste. Garnish with extra Parmesan cheese and chopped fresh parsley.
Notes
For a refined finish, serve with a light green salad or steamed vegetables.