Description
A creamy, comforting pasta dish combining tender chicken with classic carbonara flavors in a rich Parmesan-egg sauce.
Ingredients
- 8 oz spaghetti
- 2 skinless boneless chicken breasts (about 1 lb), cut into bite-sized pieces
- 2 tbsp olive oil
- 4 oz pancetta or bacon, diced
- 3 large eggs
- 1 cup freshly grated Parmesan cheese, divided
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1/2 cup reserved pasta water
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook 5–7 minutes until browned and cooked through. Remove chicken and set aside.
- Add remaining olive oil to the same skillet. Add pancetta (or bacon) and cook until crisp, about 4 minutes. Stir in garlic and cook another 30 seconds until fragrant.
- Reduce heat to low. Return chicken to skillet. Add drained pasta and toss to combine.
- In a bowl, whisk together eggs and 3/4 cup Parmesan until smooth. Remove skillet from heat and quickly pour egg mixture over pasta, tossing constantly to create a creamy sauce. If needed, add reserved pasta water a little at a time to thin the sauce to your liking.
- Season with additional salt and pepper to taste. Sprinkle with remaining Parmesan and parsley, if using. Serve immediately.
Notes
- Work quickly when adding the egg mixture to avoid scrambling the eggs.
- Use freshly grated Parmesan for best flavor and texture.
- Reserve some pasta water before draining—it helps adjust sauce consistency.
- Feel free to substitute pancetta with bacon or guanciale.
- Add peas or mushrooms for extra veggies.