The Ultimate Creamy Chicken Carbonara
Indulge in the velvety decadence of The Ultimate Creamy Chicken Carbonara, a modern twist on the classic Italian pasta dish. Featuring tender, golden-seared chicken breast, crispy pancetta, and perfectly al dente spaghetti, this recipe is elevated with a luscious egg yolk and Parmesan sauce enriched with a touch of heavy cream for an extra-silky texture. Infused with the irresistible aroma of garlic and finished with freshly ground black pepper and optional parsley for a vibrant garnish, this creamy carbonara strikes the perfect balance of richness and freshness. Ready in just 40 minutes, it’s an ideal choice for weeknight dinners or impressing guests with gourmet flavors. Pair it with a crisp salad or garlic bread for the ultimate dining experience.
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Recipe Information
Ingredients
- 400 g Spaghetti
- 2 pieces Chicken breast, boneless and skinless
- 150 g Pancetta, diced
- 100 g Parmesan cheese, freshly grated
- 4 Egg yolks
- 120 ml Heavy cream
- 3 cloves Garlic, minced
- 2 tbsp Olive oil
- 1 to taste Salt
- 1 to taste Black pepper, freshly ground
- 2 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for 4-5 minutes per side until golden brown and fully cooked. Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy, about 4-5 minutes. Stir in the minced garlic and cook for 1 minute, being careful not to burn it.
In a medium bowl, whisk together the egg yolks, grated Parmesan, and heavy cream. Add a pinch of salt and a generous amount of freshly ground black pepper.
Reduce the skillet heat to low. Add the cooked spaghetti and sliced chicken to the pancetta and garlic mixture. Toss to combine.
Remove the skillet from heat. Slowly pour the egg yolk mixture over the pasta, tossing quickly to coat the spaghetti evenly. The residual heat will cook the sauce, creating a creamy texture. If the sauce is too thick, add small amounts of reserved pasta water until the desired consistency is reached.
Taste and adjust seasoning with more salt and pepper if needed. Garnish with chopped fresh parsley for a pop of color and flavor, if desired.
Serve immediately with extra Parmesan cheese on the side.
Nutrition Facts
Calories |
3056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.6 g | 229% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1339 mg | 446% | |
| Sodium | 6468 mg | 281% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 4.3 g | ||
| Protein | 202.7 g | 405% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1333 mg | 103% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1719 mg | 37% | |
*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.
