CHICKEN CARBONARA
Creamy, dreamy chickencarbonara with crispy bacon, tender chicken, and silky Parmesan sauce. Restaurant-qualitypasta ready in 30 minutes!
Ingredients
- 12 oz pasta spaghetti, fettuccine, or linguine
- 6 strips thick-cut bacon chopped
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 4 cloves garlic minced
- 3 large eggs
- 1 cup freshly grated Parmesan cheese plus more for serving
- ½ cup heavy cream
- ½ cup reserved pasta cooking water
- 1 teaspoon freshly cracked black pepper plus more for serving
- 2 tablespoons fresh parsley chopped (for garnish)
- Pinch of red pepper flakes optional, for heat
Instructions
- Cook pasta al dente. Reserve 1 cup pasta water. Drain (don't rinse).
- Cook bacon until crispy. Remove to plate. Leave 2 tbsp fat in pan.
- Season chicken. Cook in bacon fat 6-8 min until done. Add garlic last min. Remove from heat.
- Whisk eggs, Parmesan, cream, and pepper in bowl.
- Add pasta to skillet OFF HEAT. Pour egg mixture over. Toss quickly 1-2 min.
- Add bacon. Thin with pasta water if needed until silky.
- Serve immediately with extra Parmesan, pepper, and parsley!
Notes
- KEY RULE: ALWAYS toss OFF heat to prevent scrambling eggs!
- Cheese: Use FRESH Parmesan only. Pre-grated won't melt smoothly.
- Storage: Refrigerate 2-3 days. Best fresh. Don't freeze.
- Variations: Add mushrooms, peas, sun-dried tomatoes!