Chicken Carbonara
User Reviews
4.8
54 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
739 kcal
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Course
Main Course
Chicken Carbonara
Report
Cooking a restaurant-style Chicken Carbonara pasta meal in just 30 minutes, right in the comfort of my kitchen, is one of my favorite ways to treat myself after a long day. The sauce is silky and full of flavor from egg yolks, cream, parmesan, garlic, and crispy bacon. I love how everything gets tossed together with tender spaghetti and juicy shredded chicken.
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Ingredients
- 1 pound Spaghetti
- 1 small sweet onion finely diced
- 1/2 cup diced bacon
- 6 cloves garlic minced
- 4 cups cooked chicken shredded
- 3 cups heavy whipping cream
- 1 1/2 cups freshly grated parmesan
- Zest of 1 lemon
- 8 large egg yolks
- 1 teaspoon dried oregano
- 1/4 cup fresh basil leaves chopped
- 1/4 cup fresh Italian parsley leaves chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Garnish:
- chopped parsley
- grated Parmesan cheese
Instructions
- Cook pasta per package directions, aiming for al dente.
- In a large bowl, whisk together egg yolks, cream, parmesan cheese, lemon zest, oregano, basil, and parsley until combined.
- Place a large frying pan over medium heat. Once hot, add diced bacon, and cook until crispy, for about 4-5 minutes.
- Next, add onion and garlic and continue to cook and stir for another 2 minutes.
- Add the chicken to the pan, toss and stir and cook for 4-5 minutes, until the chicken is warm.
- Reduce heat to low-medium and add the spaghetti to the pan, toss to combine, and pour the cream mixture on top. Toss again to combine and ONLY cook for about 4-5 minutes. Cooking longer will make the eggs turn into scrambled eggs.
- Taste and adjust for salt and pepper.
- Garnish with parsley, and more grated parmesan cheese, and serve.
Notes
- The key to getting that creamy, silky sauce is keeping the heat low when you add the egg mixture. If it’s too hot, the eggs will scramble instead of turning into that smooth, rich coating. I always make sure the pan is on low and toss the pasta constantly as I pour in the sauce.
- I always cook the pasta just until al dente. If it’s too soft, it can overcook when I toss it with the warm sauce and other ingredients.
- I use the freshest pasteurized eggs I can find. It makes the sauce taste better and keeps everything safe to eat.
- After cooking the pasta, I drizzle a little oil over it and give it a quick toss. This helps keep the noodles from sticking together if they cool down before I use them.
- If I have leftovers, I let the pasta cool completely before sealing it in an airtight container. That way, it stays fresh and doesn’t get soggy in the fridge.
- The sauce should be thick and creamy, not watery. If it’s too thin, it will pool at the bottom and won’t coat the pasta the way I want.
Nutrition Information
Show Details
Calories
739kcal
(37%)
Carbohydrates
68g
(23%)
Protein
50g
(100%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Cholesterol
354mg
(118%)
Sodium
655mg
(27%)
Potassium
674mg
(19%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
865IU
(17%)
Vitamin C
2.8mg
(3%)
Calcium
520mg
(52%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 739 kcal
% Daily Value*
| Calories | 739kcal | 37% |
| Carbohydrates | 68g | 23% |
| Protein | 50g | 100% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 354mg | 118% |
| Sodium | 655mg | 27% |
| Potassium | 674mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 520mg | 52% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
54 reviews
Excellent
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