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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Recipe Information
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
Instructions
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.
While the pasta is cooking, slice the chicken breasts into thin strips and season with a pinch of salt and pepper.
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.
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.
In a mixing bowl, whisk together the egg yolks, grated Parmesan cheese, and heavy cream. Season lightly with salt and pepper.
Reduce the skillet heat to low. Return the cooked pasta to the skillet along with the pancetta and garlic mixture.
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.
Stir in the cooked chicken strips and mix until everything is well combined and heated through.
Garnish with chopped parsley and additional Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1265 mg | 422% | |
| Sodium | 6652 mg | 289% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 4.2 g | ||
| Protein | 158.1 g | 316% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 856 mg | 66% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1566 mg | 33% | |
*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.
