Chicken Carbonara
This creamy Chicken Carbonara is rich, cheesy, and packed with protein! A quick, satisfying weeknight pasta ready in 30 minutes.
Ingredients
- 12 oz. fettuccine
- 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
- 4 large eggs beaten
- 3/4 cup freshly grated Parmesan plus more for garnish
- 1/3 cup freshly chopped parsley plus more for garnish
Tip: Use freshly grated Parmesan for the best texture and flavor.
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add fettuccine and cook until just al dente, according to package instructions. Drain, reserving 1/2 cup of pasta water, and return the pasta to the pot.
- Pasta water is key for emulsifying the sauce and achieving that silky texture—don’t skip it!
Sauté the Bacon and Garlic
- While the pasta cooks, heat a large skillet over medium heat. Add bacon and cook until crispy, about 5–7 minutes. Stir in the garlic and cook for another 1–2 minutes until fragrant.
- Transfer the bacon and garlic to a small bowl, leaving about half the bacon fat in the skillet.
Cook the Chicken
- Raise the skillet heat to medium-high. Add the chicken strips and season generously with salt and pepper. Sear for about 10 minutes, flipping halfway through, until fully cooked and golden brown.
- Chicken should be cooked to an internal temperature of 165°F for safety.
Combine Ingredients
- Reduce the heat to low. Return the bacon and garlic to the skillet with the cooked chicken. Add the drained pasta and toss everything together.
Make the Sauce
- In a small bowl, beat together the eggs, grated Parmesan, chopped parsley, and a pinch of salt and pepper.
- With the skillet still on low, pour the egg mixture over the pasta. Quickly toss or stir to coat the pasta and cook the eggs gently with the residual heat. Add reserved pasta water, one tablespoon at a time, until the sauce is creamy and glossy.
- Work quickly so the eggs don’t scramble—you want them to coat, not cook into chunks.
Garnish and Serve
- Serve immediately, topped with extra Parmesan and chopped parsley. A little extra cracked black pepper never hurts!