Best Chicken Carbonara

Chicken Carbonara is one of those comfort dishes that blend the creamy richness of a carbonara sauce with tender, juicy chicken. It’s a variation on the classic Italian pasta dish, typically made with pancetta or guanciale, egg yolks, and Parmesan cheese. The addition of chicken not only makes this meal heartier but also provides an excellent protein boost, making it perfect for a filling lunch or dinner.

Originating from the Lazio region of Italy, traditional carbonara has evolved in kitchens around the world. Chicken Carbonara offers a wonderful balance between savory and creamy, without being overly heavy.

What You’ll Need

Ingredients

For this recipe, you’ll need a variety of pantry staples, along with some fresh ingredients that will elevate your Chicken Carbonara to restaurant-quality. Here’s a comprehensive list:

• 2 boneless, skinless chicken breasts: These add a tender, juicy texture to the dish. Opt for organic or free-range chicken for the best flavor and quality.
• 2 tablespoons olive oil: You’ll use this to cook the chicken and help develop a golden-brown crust.
• Salt and pepper, to taste: Essential for seasoning the chicken and the carbonara sauce.
• 10 ounces (300g) spaghetti or fettuccine: Choose a long pasta that will hold the sauce well. You can substitute with gluten-free pasta if needed.
• 4 large eggs: The base of the creamy carbonara sauce. Make sure they are room temperature before using.
• 1 cup grated Parmesan cheese: A sharp, salty cheese that enhances the sauce’s richness. For best results, use freshly grated cheese.
• 3/4 cup Pecorino Romano cheese: Pecorino brings a slightly tangier and earthier flavor than Parmesan, adding complexity to the sauce.
• 1/2 teaspoon garlic powder: This will infuse the chicken with a subtle garlic flavor.
• 2-3 cloves garlic, minced: Fresh garlic will add aromatic depth to the sauce.
• 1/2 cup heavy cream (optional): If you prefer a richer, more luxurious sauce, this adds extra creaminess without overpowering the flavors.
• 1/2 cup pancetta or bacon, diced: Although traditional carbonara doesn’t use bacon, the crispy texture and smoky flavor work well with chicken.
• Fresh parsley, chopped (for garnish): Adds color and a hint of freshness to the dish.

Tools

• Large skillet: For cooking the chicken and the pancetta or bacon.
• Large pot: To cook the pasta.
• Whisk: To blend the eggs and cheese together, forming the base of the sauce.
• Tongs: Useful for tossing the pasta in the sauce and ensuring every strand is coated.
• Grater: For grating fresh Parmesan and Pecorino cheese.

How to Make Chicken Carbonara

Step 1: Prepare the Ingredients

Begin by preparing your chicken breasts. Pat them dry with a paper towel and season generously with salt, pepper, and a sprinkle of garlic powder. This will help lock in flavor during the cooking process.

Next, set up your work area by grating the Parmesan and Pecorino cheese, mincing the garlic, and cracking the eggs into a small bowl. Whisk the eggs and cheeses together until fully combined, and set aside. This mixture will create the luxurious sauce when combined with the hot pasta.

Start boiling a large pot of salted water for the pasta. By the time the water reaches a boil, your chicken and sauce should be ready.

Step 2: Cook the Chicken

In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the chicken breasts. Cook for about 6-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C). If your chicken breasts are particularly thick, you may want to butterfly them or pound them to an even thickness before cooking.

Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. This allows the juices to redistribute, ensuring every bite of the chicken is moist and tender. After resting, slice the chicken into thin strips and set aside.

Step 3: Prepare the Pancetta or Bacon

Using the same skillet, add the diced pancetta or bacon. Cook over medium heat until it’s crispy and browned, about 5-6 minutes. The rendered fat from the pancetta will add depth to the sauce. Once crispy, remove the pancetta from the skillet and set it aside, leaving the fat in the pan.

Add the minced garlic to the pan and sauté for 30 seconds to 1 minute, or until fragrant. Be careful not to burn the garlic, as this will make it bitter.

Step 4: Cook the Pasta

While your chicken is resting and pancetta is cooking, add the pasta to the pot of boiling salted water. Cook according to the package instructions, usually 8-10 minutes, until al dente. Reserve about 1 cup of the starchy pasta water before draining the pasta. The pasta water will help loosen the sauce and make it creamy without needing extra oil or butter.

Step 5: Make the Carbonara Sauce

In the skillet with the garlic, add the drained pasta and toss to combine with the garlic and pancetta fat. Remove the skillet from the heat—this is crucial because you don’t want the eggs to scramble when added to the hot pasta.

Slowly pour the egg and cheese mixture over the pasta while tossing continuously with tongs or a fork. The residual heat from the pasta will gently cook the eggs, turning them into a creamy sauce. If the sauce seems too thick, add a little bit of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.

Once the sauce is creamy and coats the pasta evenly, add the sliced chicken and crispy pancetta back to the skillet. Toss everything together so the chicken absorbs some of the sauce.

Step 6: Garnish and Serve

Transfer the creamy chicken carbonara to a large serving dish. Garnish with freshly chopped parsley and a final sprinkle of Parmesan cheese. Serve immediately, as the sauce is at its best when it’s warm and fresh. For an added touch of luxury, you can drizzle a little extra virgin olive oil or top with shaved Parmesan.

Serving and Storage Tips

Serving Suggestions

Chicken Carbonara is a rich and indulgent dish, so it pairs well with light, fresh sides to balance the flavors. Here are a few serving suggestions:

• Salad: A crisp green salad with a light vinaigrette cuts through the richness of the carbonara. Consider a simple arugula salad with lemon dressing or a classic Caesar salad.
• Vegetables: Roasted or steamed vegetables like broccoli, asparagus, or green beans make excellent sides. Their natural sweetness contrasts nicely with the savory carbonara sauce.
• Bread: Serve with crusty garlic bread or a baguette to mop up the creamy sauce.

Storage Tips

Chicken Carbonara is best enjoyed fresh, but if you have leftovers, here’s how to store them:

• Refrigeration: Place leftovers in an airtight container and store in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little extra cream or reserved pasta water to loosen the sauce if necessary.
• Freezing: While carbonara sauce doesn’t freeze well due to the eggs and cheese, you can freeze the chicken and pancetta mixture separately. When ready to eat, simply cook fresh pasta and make the sauce from scratch.

Mistakes to Avoid

Scrambling the Eggs

One of the most common mistakes when making carbonara is scrambling the eggs. To avoid this, make sure to remove the skillet from the heat before adding the egg mixture. The residual heat from the pasta will be enough to cook the eggs and create a creamy sauce without turning it into scrambled eggs.

Overcooking the Chicken

Overcooked chicken can become dry and tough. To prevent this, use a meat thermometer to ensure the chicken reaches 165°F (75°C). Allow the chicken to rest after cooking to retain its juices.

Skipping the Pasta Water

The starchy pasta water is essential for creating a smooth, emulsified sauce. Don’t forget to reserve some before draining the pasta. It helps bind the sauce together and adds silkiness without needing to add extra cream or butter.

Tips and Tricks

Use Fresh Ingredients

Freshly grated Parmesan and Pecorino cheese make a huge difference in the flavor and texture of the sauce. Avoid pre-shredded cheese, as it doesn’t melt as smoothly and often contains anti-caking agents.

Adjust the Consistency

If your sauce seems too thick, add a bit of the reserved pasta water until it reaches your desired consistency. If it’s too thin, let it simmer for a minute or two off the heat to thicken slightly.

Customize the Recipe

Feel free to customize this recipe to your liking. Add sautéed mushrooms, spinach, or peas for extra vegetables. Swap out the chicken for shrimp or leave it out altogether for a vegetarian version. The basic carbonara sauce is incredibly versatile, allowing you to tailor it to your preferences.

FAQ

Can I Use Another Type of Pasta?

Yes! While spaghetti or fettuccine are traditional choices, you can use any pasta shape you like. Penne, rigatoni, or bucatini are excellent alternatives that hold the sauce well.

Do I Have to Use Heavy Cream?

Heavy cream is optional in this recipe. If you prefer a lighter sauce, you can omit it altogether. The combination of eggs, Parmesan, and pasta water will still create a rich, creamy sauce without the need for cream.

Can I Make This Dish Ahead of Time?

While Chicken Carbonara is best served fresh, you can prepare some elements in advance. Cook the chicken and pancetta ahead of time and store them in the fridge. When ready to serve, cook the pasta and prepare the sauce as directed, adding the pre-cooked chicken and pancetta at the end.

Conclusion

Chicken Carbonara is a rich, indulgent dish that strikes the perfect balance between creamy and savory. With tender chicken, crispy pancetta, and a luxurious sauce, it’s a meal that feels both comforting and elegant. By following the steps outlined in this recipe, you’ll create a Chicken Carbonara that’s sure to impress. Whether you’re cooking for family, friends, or a special occasion, this dish is guaranteed to become a favorite in your household. So grab your ingredients, get cooking, and enjoy every bite of this decadent meal!

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