Creamy Chicken Carbonara
A creamy, satisfying Chicken Carbonara made with tender chicken, smoky bacon, peas, and a luscious parmesan-egg sauce. Quick to prepare and full of flavor, it’s a family favorite perfect for weeknight dinners.
Equipment
- 1 Medium mixing bowl
- 1 medium saucepan
- 1 large sauté pan
Ingredients
- 12 ounces linguine pasta or noodles of choice
- 1 large chicken breast cut into 1-inch cubes
- ½ tablespoon olive oil
- 1 cup diced purple onion
- 1 teaspoon minced garlic
- 3 large eggs
- ¾ cup grated parmesan cheese
- ½ cup heavy cream
- ¾ cup frozen peas
- 4 slices bacon cooked and diced (optional)
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Cook the Pasta: Fill a medium saucepan with enough water to comfortably cover the pasta. Place the pan over high heat and bring the water to a rolling boil. Add a pinch of salt to enhance flavor. Once boiling, add 12 ounces of linguine pasta or your preferred noodle shape. Cook according to the package instructions until al dente, usually about 9–11 minutes, stirring occasionally to prevent sticking. Before draining, reserve about ½ cup of the starchy pasta water for the sauce. Drain the pasta thoroughly but do not rinse, so the sauce will cling perfectly later.
- Prepare the Chicken: While the pasta cooks, heat ½ tablespoon of olive oil in a large sauté pan over medium heat until shimmering. Add the cubed chicken breast in a single layer to ensure even cooking. Allow the chicken to sear for about 2–3 minutes without stirring, forming a golden crust. Stir and cook for another 3–4 minutes until the chicken is opaque throughout but still juicy. Remove the chicken from the heat once it is nearly cooked through, as it will finish cooking later with the sauce.
- Sauté the Aromatics: To the pan with the chicken, add 1 cup diced purple onion and 1 teaspoon minced garlic. Stir to coat evenly in the flavorful oil and pan drippings. Cook over medium heat for 3–4 minutes until the onions become soft and translucent and the garlic becomes aromatic. Be careful not to let the garlic brown, as it can turn bitter. Ensure the chicken is fully cooked, with all flavors blending well before moving to the next step.
- Mix the Creamy Sauce: In a medium mixing bowl, whisk together 3 whole eggs, ½ cup heavy cream, and ¾ cup grated parmesan cheese. Add 1 teaspoon salt and ½ teaspoon black pepper, adjusting to taste. Whisk until smooth and fully combined. This mixture will form the heart of the carbonara sauce, creating a rich, silky coating for the pasta. Keep this sauce mixture close at hand for the next step.
- Add Vegetables and Bacon: Return to the sauté pan with chicken and aromatics. Add ¾ cup frozen peas and the cooked, diced bacon (4 slices, optional). Toss over low heat for a few minutes until the peas are warmed through and the bacon is evenly mixed with the chicken. This step adds vibrant color, texture, and a balanced savory flavor to the dish.
- Combine Pasta and Sauce: Add the hot, drained pasta directly to the pan with the chicken, peas, and bacon. Toss gently to combine the ingredients evenly. Slowly pour the egg and cream mixture over the pasta, stirring continuously to ensure the sauce coats the noodles without scrambling the eggs. If the sauce is too thick, add reserved pasta water one tablespoon at a time until it reaches a smooth, creamy consistency.
- Set the Sauce: Keep the pan over very low heat while tossing the pasta. This allows the sauce to gently set and thicken, clinging perfectly to each strand. Stir patiently for 2–3 minutes until the mixture has a glossy, velvety texture. Avoid high heat to prevent curdling and ensure a smooth finish.
- Serve and Enjoy: Remove the pan from heat once the sauce has set. Taste and adjust seasoning with salt or pepper if necessary. Plate the creamy Chicken Carbonara while still warm. Garnish with extra parmesan cheese or freshly cracked black pepper if desired. Serve immediately for the best flavor and texture, enjoying this rich, comforting dish as a satisfying weeknight dinner or special meal.
Notes
- Use fresh, high-quality parmesan cheese for a richer, creamier sauce and authentic flavor.
- Keep pasta water reserved; it’s essential for adjusting sauce consistency.
- Avoid high heat when mixing the egg mixture to prevent scrambling.
- Cut chicken into uniform cubes to ensure even cooking.
- Taste and adjust seasoning at the end — parmesan adds saltiness.
- For added freshness, garnish with chopped parsley or basil before serving.
