Chicken Carbonara Pasta is a comforting dish that combines creamy sauce, savory chicken, and spaghetti. It’s quick to make and oh-so-good!
Sometimes I can’t believe how easy it is to whip up this delicious meal. Plus, you get to enjoy those crispy bits of chicken. I might even sneak an extra forkful! 😄
Key Ingredients & Substitutions
Spaghetti: While spaghetti is the classic choice, you could also try fettuccine, linguine, or even whole wheat pasta for a healthier option. I often switch it up depending on what I have on hand.
Chicken: If you’re short on time, rotisserie chicken is a great shortcut. For a vegetarian option, sautéed mushrooms or roasted vegetables can add great flavor in place of chicken.
Pancetta or Bacon: Pancetta is traditional, but bacon works well if that’s what you have. If you want to make it lighter, you could use turkey bacon or even skip it entirely for a vegetarian approach.
Parmesan Cheese: Freshly grated Parmesan is best for flavor and texture. If you can’t find it, Pecorino Romano is a good alternative. Nutritional yeast can substitute for a dairy-free option.
How Do I Create a Creamy Sauce Without Scrambling the Eggs?
The trick to getting that perfect creamy carbonara sauce lies in timing and technique. Here’s how to do it right:
- Make sure your pasta is hot as this will help cook the eggs gently.
- Mix the egg and cheese mixture quickly with the pasta off the heat to avoid scrambling. The heat from the pasta will cook the eggs just enough.
- Add reserved pasta water slowly until you reach the desired creaminess of the sauce. Just a little at a time!
By following these steps, you’ll achieve a rich, creamy texture that makes this Chicken Carbonara so delicious!
How to Make Chicken Carbonara Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) spaghetti
- Salt for boiling pasta
For the Chicken:
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, diced
- Salt and black pepper, to taste
For the Carbonara Sauce:
- 4 oz (115 g) pancetta or bacon, diced
- 3 large eggs
- 1 cup (100 g) freshly grated Parmesan cheese
- 2 cloves garlic, minced
For the Garnish:
- 1/4 cup fresh parsley, chopped
- Optional: red pepper flakes (for a touch of heat)
Time Needed:
This delicious Chicken Carbonara Pasta takes about 30 minutes to prepare. You’ll spend around 10 minutes prepping the ingredients and 20 minutes cooking and assembling everything. Perfect for a quick dinner that feels special!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to package instructions until it’s al dente, which means it’s firm to the bite. Reserve 1 cup of pasta water, then drain the spaghetti. Set it aside for later.
2. Cook the Chicken:
While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Season the diced chicken breasts with a sprinkle of salt and black pepper, and add them to the skillet. Cook the chicken, stirring occasionally, until it’s golden brown and fully cooked through—this should take about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside on a plate.
3. Cook the Pancetta:
In the same skillet, add the diced pancetta (or bacon) and cook until it’s nice and crispy, which usually takes about 5 minutes. Next, toss in the minced garlic and sauté for about 30 seconds, just until it’s fragrant. Once done, remove the skillet from heat.
4. Prepare the Egg and Cheese Mixture:
In a medium bowl, whisk together the eggs and grated Parmesan cheese until they’re well combined. This mixture is what will create the creamy sauce!
5. Combine Pasta and Pancetta:
Toss the hot cooked spaghetti into the skillet with the crispy pancetta and garlic. Use tongs or a fork to mix it well and coat the pasta in all that flavorful fat from the pancetta.
6. Create the Creamy Sauce:
Now, quickly add the egg and cheese mixture to the pasta, tossing everything vigorously. The heat from the pasta will gently cook the eggs without scrambling them, creating a creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired creaminess.
7. Add Chicken and Season:
Stir in the cooked chicken pieces, mixing well. Taste the dish and add additional salt and pepper if needed. Remember that pancetta and cheese can be quite salty, so adjust cautiously!
8. Serve and Garnish:
Plate your delicious Chicken Carbonara Pasta and sprinkle with fresh chopped parsley for a pop of color. If you like a bit of heat, add some red pepper flakes. Don’t forget to top with more Parmesan if you’re feeling indulgent!
9. Enjoy!
Your creamy, savory Chicken Carbonara Pasta is ready to be enjoyed! Dig in and savor that wonderful flavor! 🍝
This recipe provides a wonderful balance of classic carbonara flavors with tender chicken, making it a satisfying meal for any occasion.
Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken works great. Just shred it or dice it up, and add it in after cooking the pancetta, ensuring you only heat it through.
What If I Don’t Have Pancetta or Bacon?
No problem! You can substitute with cooked turkey bacon, or even omit the meat for a vegetarian version. Sautéed mushrooms can add a nice flavor as an alternative.
How Long Does Leftover Chicken Carbonara Last?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop, adding a splash of water or broth to keep the sauce creamy.
Can I Make This Dish Dairy-Free?
Yes! You can use nutritional yeast instead of Parmesan for a dairy-free option, and a dairy-free cream or cashew cream can help mimic the creamy texture.