Chicken Carbonara

Name: Chicken Carbonara
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 people
Ingredients: 4 large eggs; 2 cups (200 g) parmesan cheese; 6 lices thick-cut bacon; 2 boneless skinless chicken breasts; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 16 ounces spaghetti; 1 teaspoon garlic; fresh parsley; Parmesan cheese

User Reviews

4.0

3 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 people
Calories
544 kcal
Course
Main Course, Dinner

Chicken Carbonara

Iris Hanson

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Chicken Carbonara is a pasta dish made with al dente spaghetti, creamy sauce, crispy bacon, and tender chicken with the taste of parmesan cheese in every bite. It may not be authentic carbonara, but it is so delicious and easy to make! It may be your new favorite way to eat spaghetti!

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Ingredients

Servings

4 large eggs, room temperature, beaten
2 cups (200 g) parmesan cheese, grated
6 lices thick-cut bacon, diced
2 boneless skinless chicken breasts, cut into 1-inch cubes
½ teaspoon kosher salt
¼ teaspoon ground black pepper
16 ounces spaghetti, uncooked
1 teaspoon garlic, minced
fresh parsley, chopped for garnish
Parmesan cheese, grated for garnish

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Instructions

In a bowl, mix the beaten eggs and parmesan cheese. Set aside.
In a large skillet over medium heat, cook bacon until crisp. Transfer bacon to a plate lined with paper towels, reserving 2-3 tablespoons of bacon grease in the pan.
Season chicken cubes evenly with salt and pepper. Then add to the large skillet with the reserved bacon grease. Cook over medium heat for 8-10 minutes, flipping occasionally until all sides are golden brown and the chicken is cooked through to an internal temperature of 165°F.
While the chicken is cooking, bring a large pot of salted water to a boil. Add spaghetti and cook al dente (about 8-10 minutes). Turn off the heat. Do not drain the pasta water; you will use it again.
Once the chicken is cooked, add minced garlic. Cook for 1 more minute.
Add the cooked bacon back to the skillet. Then, remove the skillet from heat.
Using tongs, add the cooked spaghetti directly from the pasta water to the skillet with the chicken and bacon.
Pour the egg and parmesan mixture into the skillet, constantly tossing with the tongs. The heat from the pasta and chicken will cook the eggs, creating a creamy sauce. If the sauce is thick, gradually add a bit of the pasta water, tossing with tongs, until the desired consistency is reached. (We used about ½ cup.)
Garnish with parsley and additional parmesan cheese. Serve immediately.