Chicken Carbonara Recipe
This Chicken Carbonara blends crispy bacon, tender chicken, and creamy Parmesan sauce with perfectly cooked spaghetti—an easy, comforting Italian-American classic ready in just 30 minutes for any weeknight
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan
- Mixing bowl
- Whisk or fork
- Tongs or pasta fork
- Grater (for Parmesan cheese)
Ingredients
- 6 slices thick-cut bacon chopped
- 6 large egg yolks
- 1 cup freshly grated Parmesan cheese
- ¼ cup heavy cream
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 6 boneless skinless chicken tenders
- 1 pound dry spaghetti noodles 1 box
- 3 cloves garlic minced
Instructions
- Cook spaghetti in salted boiling water until al dente; drain and set aside.
- In a large skillet, cook chopped bacon until crispy; remove and drain on paper towels.
- Season chicken tenders with salt and pepper, then cook in the same skillet until golden and cooked through; slice and set aside.
- In a bowl, whisk together egg yolks, heavy cream, grated Parmesan, salt, and black pepper.
- Add minced garlic to the skillet and sauté briefly until fragrant.
- Return pasta to skillet; remove from heat and quickly toss with egg mixture to create a creamy sauce (avoid scrambling eggs).
- Stir in cooked chicken and bacon pieces until well combined and heated through.
- Serve immediately, garnished with extra Parmesan if desired.
