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!
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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
Lower the heat to medium-low and stir in the heavy cream. Let it simmer gently for 2-3 minutes, stirring occasionally.
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.
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.
Stir the cooked fettuccine into the sauce, ensuring the pasta is evenly coated. Add the sliced chicken and crispy pancetta, tossing well to combine.
If the sauce is too thick, thin it out with a bit of the reserved pasta water, 1 tablespoon at a time.
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.
Serve warm and enjoy your homemade Fettuccine Alfredo Chicken Carbonara!
Nutrition Facts
Calories |
4286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.3 g | 326% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 3971 mg | 173% | |
| Total Carbohydrate | 254.7 g | 93% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 12.6 g | ||
| Protein | 213.3 g | 427% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1030 mg | 79% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1466 mg | 31% | |
*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.
