Description
This Best-Ever Chicken Carbonara is a creamy, comforting Italian-inspired pasta dish featuring tender chicken strips, crispy bacon, and a luscious Parmesan-egg sauce. Perfectly cooked fettuccine is tossed with savory bacon and garlic, juicy golden chicken, and a sauce made rich and silky by combining eggs, Parmesan cheese, and fresh parsley. This quick and satisfying recipe serves 4 and brings classic carbonara flavors with a deliciously hearty twist.
Ingredients
Scale
Pasta
- 12 oz. fettuccine (or spaghetti, bucatini, linguine, or capellini)
Protein & Flavorings
- 4 slices bacon
- 3 cloves garlic, minced
- 1/2 lb. boneless, skinless chicken breasts, cut into strips
- Kosher salt and freshly ground black pepper, to taste
Sauce
- 4 large eggs, beaten
- 3/4 cup freshly grated Parmesan cheese, plus more for garnish
- 1/3 cup freshly chopped parsley, plus more for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package instructions. Drain the pasta, reserving 1/2 cup of the pasta water, then return the pasta to the pot to keep warm.
- Cook the Bacon: Heat a large skillet over medium heat. Add the bacon slices and cook for about 5 minutes until they start to crisp. Add the minced garlic and sauté for an additional 2-3 minutes to infuse flavor. Transfer the bacon and garlic to a bowl, leaving about half the bacon fat in the skillet.
- Cook the Chicken: Increase the heat to medium-high. Add the chicken strips to the skillet, season generously with kosher salt and freshly ground black pepper, and cook for about 10 minutes until the chicken is golden brown and cooked through.
- Combine Bacon and Pasta: Reduce the heat to low. Return the cooked bacon and garlic to the skillet with the chicken and toss to combine. Add the cooked pasta to the skillet and toss everything until well mixed and heated through.
- Prepare the Carbonara Sauce: In a small bowl, beat together the eggs, grated Parmesan, and chopped parsley. Pour this mixture evenly over the pasta in the skillet. Toss vigorously, gradually adding the reserved pasta water a little at a time, until the sauce becomes creamy and coats the pasta evenly without scrambling the eggs.
- Garnish and Serve: Plate the pasta and garnish with extra Parmesan cheese and fresh parsley. Serve immediately while warm and enjoy the rich, comforting flavors.
Notes
- Reserve pasta water to help create a smooth, creamy sauce without scrambling the eggs.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- If you prefer, substitute bacon with pancetta for a more traditional carbonara taste.
- Be sure to toss pasta off the heat when adding the egg mixture to prevent scrambling.
- This dish is best served immediately to enjoy the creamy sauce at its peak.
