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Chicken Carbonara

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This Chicken Carbonara combines tender chicken strips, crispy bacon, and a creamy egg-Parmesan sauce, all tossed with al dente fettuccine. It’s a comforting, protein-packed twist on the classic carbonara, perfect for a quick weeknight dinner.

Ingredients

  • For the Chicken Carbonara:
  • 12 oz fettuccine
  • 4 slices bacon
  • 3 cloves garlic, minced
  • 1/2 lb boneless, skinless chicken breasts, cut into strips
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 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:
    In a large pot of salted boiling water, cook the fettuccine according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and return the pasta to the pot.
  • Cook the Bacon:
    In a large skillet over medium heat, cook the bacon for about 5 minutes until crispy. Add the minced garlic and cook for an additional 2 to 3 minutes. Transfer the bacon and garlic to a bowl and drain half of the fat from the skillet.
  • Cook the Chicken:
    Add the chicken strips to the skillet and increase the heat to medium-high. Season generously with salt and pepper, and cook, flipping halfway through, until the chicken is no longer pink, about 10 minutes.
  • Combine Ingredients:
    Reduce the heat to low and return the bacon to the skillet. Toss to combine, then add the cooked pasta and toss until well combined.
  • Prepare the Sauce:
    In a small bowl, beat together the eggs, Parmesan cheese, and chopped parsley. Season with salt and pepper.
  • Finish the Dish:
    Pour the egg mixture over the pasta and toss until the pasta is coated. Add a couple of tablespoons of the reserved pasta water to achieve a creamy consistency, adding more as necessary.
  • Serve:
    Garnish with additional Parmesan cheese and parsley. Serve immediately.

Notes

  • If you don’t have fettuccine, other pasta types like spaghetti, bucatini, linguine, or capellini work well as substitutes.
  • For a richer flavor, consider using pancetta or guanciale in place of bacon.
  • Ensure to toss the egg mixture with the hot pasta off the heat to prevent scrambling the eggs.

Find it online: https://yumfamilyrecipes.com/chicken-carbonara/