What’s in chicken carbonara?
I’m pretty obsessed with this creamy chicken carbonara! Here are just a few of the stand out ingredients that make it so good:
Bacon: I love frying up some crispy pork bacon for this recipe! Make sure it’s thick cut. Chicken: Chicken tenderloins are excellent for this pasta. Try to make sure all of the pieces are cut about the same size. Pasta: When it comes to carbonara, spaghetti is the best choice. If you are in a pinch, another long pasta like linguini will work well. You can also use whole wheat or gluten-free spaghetti in this dish, just adjust the cooking time according to the package.
Can I use chicken thighs instead?
I like to use tenders in this recipe, but you can use breast or thighs if that’s what you have. Just be aware that they will require a slightly longer cooking time.
How to Store and Reheat
As with most pasta dishes, this chicken carbonara is best enjoyed as soon as you’ve made it. The pasta will absorb the sauce if it sits in it for too long. If you do have leftovers, keep them in an airtight container in the fridge and they will keep for up to 3 days. The best way to reheat it is on a stovetop in a pot. Add in a little water to loosen the sauce and cook it on a low heat until the chicken is heated through.
Notes from the Test Kitchen
Be sure to reserve some other the pasta cooking water. It will help to loosen up the sauce and make it silky smooth. This chicken carbonara is a perfect meal by itself, but goes great with a side of garlic bread or sautéed veggies. Cook the pasta al dente. It will continue cooking in the sauce, so take care not to overcook it.
How to Make Chicken Carbonara Step by Step
Cook the bacon: Heat a skillet over medium heat. Add 6 slices of chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and let it drain on a paper towel. Make the egg yolk mixture: Whisk together 6 egg yolks, 1 cup freshly grated parmesan cheese, 1/4 cup heavy cream, 1/2 tsp salt and 1/8 tsp black pepper. Cook the chicken: Season 6 chicken tenders with salt and pepper on both sides. Place in the skillet and cook in the bacon fat until golden brown on both sides. Cook the spaghetti: Cook 1 pound of spaghetti in boiling water until just under al dente. Sauté the garlic: Remove the chicken from the pan and set aside. Lower the heat to medium and add 3 cloves chopped garlic. Cook until fragrant. Toss the pasta in the pan: Use tongs to transfer the pasta into the pan. Make sure to reserve 1/2 cup of the pasta water and set aside! Toss the pasta in the bacon fat and garlic. Add the yolk mixture: Remove the pan from the heat. Pour in the egg, cream, and cheese mixture. Toss everything together and place back on the heat over a low heat setting. Toss the pasta until the cheese mixture has melted and thickened. Toss it all together: Add the bacon and chicken back into the skillet and toss to combine. Toss in the pasta water until the sauce reaches your desired consistency.
More Chicken Pasta Recipes We Love
Chicken Bacon Ranch Pasta Bake Creamy Chicken Spaghetti Chicken Alfredo Recipe (Homemade) Buffalo Chicken Baked Ziti
