When you’re craving something comforting, creamy, and carb-loaded, this Chicken Carbonara hits the spot. Tender sautéed chicken adds protein to the classic bacon-and-egg pasta, making it a quick and easy weeknight dinner the whole family will love. No fettuccine on hand? Spaghetti, linguine, bucatini, or capellini work beautifully too.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 25 minutes.
- Creamy & Comforting: Classic carbonara with a protein-packed twist.
- Versatile: Works with almost any long pasta shape.
Ingredients (Serves 4)
- 12 oz fettuccine
- 4 slices bacon
- 3 cloves garlic, minced
- 1/2 lb boneless skinless chicken breasts, cut into strips
- Kosher salt & freshly ground black pepper
- 4 large eggs, beaten
- 3/4 cup freshly grated Parmesan, plus more for garnish
- 1/3 cup freshly chopped parsley, plus more for garnish
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook fettuccine until al dente. Reserve 1/2 cup pasta water, then drain and return pasta to the pot.
- Cook the bacon: In a large skillet over medium heat, cook bacon for about 5 minutes. Add garlic and cook 2–3 more minutes until bacon is crispy. Transfer bacon to a bowl and drain half the fat from the skillet.
- Cook the chicken: Add chicken strips to the skillet, season with salt and pepper, and cook over medium-high heat until fully cooked, about 10 minutes, flipping halfway through.
- Combine pasta and bacon: Reduce heat to low, return bacon to the skillet, and toss together. Add the cooked pasta and toss until evenly combined.
- Make the sauce: In a small bowl, beat together eggs, Parmesan, parsley, salt, and pepper. Pour over the pasta, tossing to coat. Add reserved pasta water a few tablespoons at a time until the sauce is creamy and smooth.
- Serve: Garnish with extra Parmesan and parsley. Serve immediately and enjoy!