Creamy Chicken Carbonara Pasta
Introduction
Indulge in a bowl of pure comfort with our Creamy Chicken Carbonara Pasta. This classic Italian-American dish combines tender chicken pieces and crispy bacon with al dente pasta, all enveloped in a rich, velvety sauce that feels luxurious yet comes together effortlessly. Unlike traditional carbonara that relies solely on eggs and cheese, this version incorporates a touch of cream for extra silkiness while maintaining that signature depth of flavor. Perfect for weeknight dinners or impressing guests, every forkful delivers the satisfying combination of smoky bacon, juicy chicken, and Parmesan richness. Get ready to fall in love with pasta all over again!
Ingredients
- 12 oz spaghetti or fettuccine pasta
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices thick-cut bacon, chopped
- 3 cloves garlic, minced
- 3 large eggs
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Cook pasta according to package directions in generously salted boiling water until al dente. Reserve 1 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until golden and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add chopped bacon and cook until crispy, about 5-6 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Reduce heat to low. Whisk together eggs, heavy cream, and Parmesan cheese in a medium bowl. Gradually add 1/2 cup of hot pasta water to temper the egg mixture.
- Return drained pasta to the pot off the heat. Immediately pour the egg-cream mixture over the hot pasta, tossing quickly to coat. Add the chicken and bacon mixture.
- If sauce is too thick, gradually add remaining pasta water until desired consistency is reached. Season with salt and pepper.
- Serve immediately garnished with fresh parsley and extra Parmesan cheese.
Pro Tips & Notes
- Temperature Control: Keep heat low when adding egg mixture to prevent scrambling. The residual heat from the pasta is enough to cook the eggs gently.
- Quality Matters: Use freshly grated Parmesan rather than pre-shredded for the smoothest, creamiest sauce without clumping.
- Timing: Have all ingredients ready before cooking. The dish comes together quickly once the pasta is done.
- Pasta Water: Don't skip reserving pasta water - it's essential for adjusting sauce consistency and helps bind everything together.
Nutrition Facts (per serving)
- Calories: 680
- Protein: 42g
- Carbohydrates: 52g
- Fat: 32g
- Fiber: 2g
Frequently Asked Questions
- Q: Can I substitute the heavy cream? A: Yes, you can use half-and-half for a lighter version, though the sauce won't be quite as rich.
- Q: How do I prevent the eggs from scrambling? A: Always remove the pasta from heat before adding the egg mixture, and temper with hot pasta water first.
- Q: Can I make this ahead of time? A: Carbonara is best served immediately, as the sauce thickens upon standing.