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Chicken Carbonara is a classic Italian dish that has captured the hearts and palates of food lovers around the globe. Known for its creamy texture and rich flavors, this comforting pasta dish is a staple in many households. Originating from Rome, traditional Carbonara is typically made with guanciale, eggs, and Pecorino Romano cheese, creating a sauce that clings beautifully to the pasta. However, the inclusion of chicken elevates this dish, making it not only more accessible but also a heartier option for those looking to satisfy their hunger.

Best-Ever Chicken Carbonara

Elevate your dinner game with this Best-Ever Chicken Carbonara recipe! This dish combines tender chicken, crispy pancetta, and perfectly cooked pasta, all enveloped in a creamy sauce made from eggs and Pecorino Romano cheese. It's quick to prepare, taking only 30 minutes from start to finish, and serves four. Garnish with fresh parsley and extra cheese for a delightful finishing touch. Perfect for a cozy night in or impressing guests!
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Ingredients
  

400g fettuccine or spaghetti

2 boneless, skinless chicken breasts, diced

4 oz pancetta or guanciale, diced

3 large eggs

1 cup grated Pecorino Romano cheese (plus extra for serving)

3 cloves garlic, minced

Freshly ground black pepper to taste

Salt, to taste

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine or spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

    Prepare the Chicken: While pasta is cooking, heat olive oil in a large skillet over medium heat. Season the diced chicken with salt and pepper. Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

      Cook the Pancetta: In the same skillet, add the diced pancetta. Cook until crispy, about 4-5 minutes. Add minced garlic and sauté for an additional minute until fragrant.

        Combine Ingredients: Lower the heat and return the cooked chicken to the skillet with the pancetta and garlic. Add the drained pasta to the skillet, tossing to combine.

          Make the Carbonara Sauce: In a mixing bowl, whisk together the eggs and grated Pecorino Romano cheese until smooth. Quickly pour this mixture over the pasta and toss vigorously for about 2-3 minutes to allow the residual heat of the pasta to cook the eggs and create a creamy sauce. Add reserved pasta water a little at a time to reach the desired creaminess.

            Season and Serve: Adjust seasoning with more salt and freshly ground black pepper to taste. Serve immediately, garnished with chopped parsley and extra Pecorino Romano cheese on top.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4