Chicken Carbonara: A Delicious and Easy Recipe

Chicken pesto pasta: just the name conjures up images of vibrant green sauce clinging to perfectly cooked noodles, doesn’t it? This isn’t just another pasta dish; it’s a symphony of flavors that dances on your palate, a culinary hug in a bowl. I’m thrilled to share my go-to recipe with you, a guaranteed crowd-pleaser that’s surprisingly simple to make.

Pesto, the star of our show, boasts a rich history rooted in Genoa, Italy. Traditionally made with basil, pine nuts, garlic, Parmesan cheese, and olive oil, this fragrant sauce has been a beloved staple for centuries. While variations abound, the essence remains the same: fresh, vibrant, and utterly irresistible. The addition of tender chicken transforms this classic into a complete and satisfying meal.

But what is it about chicken pesto pasta that makes it so universally adored? Perhaps it’s the creamy texture, the bright herbaceousness of the pesto, or the satisfying chew of the pasta. Maybe it’s the fact that it’s quick enough for a weeknight dinner yet elegant enough to serve to guests. Whatever the reason, this dish has earned its place as a modern classic. Get ready to experience the magic for yourself!

this Recipe

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 pound spaghetti
• 6 ounces pancetta, diced (or bacon, if pancetta isn’t available)
• 4 large eggs
• 1 cup grated Parmesan cheese, plus more for serving
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish (optional)
• 1/4 cup reserved pasta water

Preparing the Chicken and Pancetta:

1. First, let’s get the chicken ready. Pat the chicken pieces dry with paper towels. This helps them brown nicely in the pan. Season them generously with salt and pepper. Don’t be shy with the seasoning – it really makes a difference!
2. Now, heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the seasoned chicken. Cook the chicken until it’s cooked through and nicely browned on all sides. This usually takes about 5-7 minutes, depending on the size of your chicken pieces. Make sure the internal temperature reaches 165°F (74°C).
3. Remove the cooked chicken from the skillet and set it aside in a bowl. We’ll add it back in later.
4. In the same skillet (don’t clean it yet – all those browned bits add flavor!), add the diced pancetta. Cook the pancetta over medium heat until it’s crispy and golden brown, rendering out its fat. This usually takes about 5-8 minutes. If you’re using bacon, the process is exactly the same.
5. Once the pancetta is crispy, remove it from the skillet with a slotted spoon and set it aside in a separate bowl. Leave the rendered fat in the skillet – we’ll use it to cook the garlic.
6. Add the minced garlic to the skillet with the rendered pancetta fat. Cook the garlic for about 30 seconds, or until it’s fragrant. Be careful not to burn the garlic, as it can become bitter.
7. Turn off the heat and set the skillet aside. We’ll use it again later to combine everything.

Cooking the Pasta:

1. While the chicken and pancetta are cooking, bring a large pot of salted water to a rolling boil. The water should be generously salted – this seasons the pasta from the inside out. A good rule of thumb is to use about 1 tablespoon of salt per gallon of water.
2. Add the spaghetti to the boiling water and cook according to the package directions, until it’s al dente. Al dente means “to the tooth” in Italian – the pasta should be firm to the bite, not mushy.
3. Before draining the pasta, reserve about 1/4 cup of the pasta water. This starchy water is liquid gold! It helps to create a creamy sauce that clings to the pasta.
4. Drain the pasta in a colander. Don’t rinse it! We want to keep the starch on the pasta to help the sauce adhere.

Preparing the Carbonara Sauce:

1. While the pasta is cooking, let’s prepare the carbonara sauce. In a medium bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until smooth and well combined.
2. Season the egg mixture with salt and freshly ground black pepper to taste. Remember that the pancetta and Parmesan cheese are already salty, so be careful not to over-salt the sauce.
3. This is a crucial step: Temper the egg mixture. This prevents the eggs from scrambling when they come into contact with the hot pasta. To temper the eggs, slowly drizzle a few tablespoons of the hot pasta water into the egg mixture, whisking constantly. This gradually raises the temperature of the eggs, preventing them from curdling.

Assembling the Chicken Carbonara:

1. Now, it’s time to bring everything together. Place the drained pasta into the skillet with the garlic-infused pancetta fat.
2. Add the cooked chicken and crispy pancetta to the skillet with the pasta.
3. Pour the tempered egg mixture over the pasta, chicken, and pancetta.
4. Quickly toss everything together, ensuring that the pasta is evenly coated with the sauce. The residual heat from the pasta will cook the eggs and create a creamy sauce. If the sauce seems too thick, add a little more of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
5. Continue to toss the pasta for about 1-2 minutes, or until the sauce has thickened and clings to the pasta. Be careful not to overcook the sauce, as the eggs can scramble if they get too hot.
6. Remove the skillet from the heat.

Serving:

1. Serve the Chicken Carbonara immediately.
2. Garnish with chopped fresh parsley, if desired.
3. Sprinkle with additional grated Parmesan cheese.
4. Serve hot and enjoy! This dish is best enjoyed fresh, as the sauce can thicken as it sits.

Tips and Variations:

• Use high-quality ingredients: The quality of the ingredients really makes a difference in this dish. Use fresh eggs, good-quality Parmesan cheese, and pancetta or bacon that you enjoy.
• Don’t overcook the pasta: Overcooked pasta will result in a mushy dish. Cook the pasta al dente for the best texture.
• Temper the eggs: This is a crucial step to prevent the eggs from scrambling.
• Work quickly: The sauce cooks from the residual heat of the pasta, so it’s important to work quickly to prevent the eggs from overcooking.
• Adjust the sauce consistency: If the sauce is too thick, add more pasta water. If it’s too thin, continue to toss the pasta until the sauce thickens.
• Add vegetables: Feel free to add vegetables to this dish. Peas, mushrooms, or asparagus would all be delicious additions. Add them to the skillet along with the garlic and cook until tender.
• Use different types of pasta: While spaghetti is the traditional choice for carbonara, you can also use other types of pasta, such as fettuccine, linguine, or bucatini.
• Make it vegetarian: Omit the chicken and pancetta for a vegetarian version. You can add mushrooms or other vegetables to add flavor and texture.
• Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Lemon zest: A little lemon zest adds a bright, fresh flavor to the dish. Add it to the sauce along with the Parmesan cheese.

Troubleshooting:

• Sauce is too thick: Add more reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency.
• Sauce is too thin: Continue to toss the pasta until the sauce thickens. You can also add a little more grated Parmesan cheese to help thicken the sauce.
• Eggs scrambled: This usually happens when the eggs are not tempered properly or when the pasta is too hot. Next time, be sure to temper the eggs and work quickly to prevent the eggs from overcooking.
• Pasta is mushy: This usually happens when the pasta is overcooked. Next time, cook the pasta al dente.

Enjoy your homemade Chicken Carbonara!

Conclusion:

This isn’t just another pasta dish; it’s an experience. The creamy sauce, the savory chicken, the perfectly cooked pasta – it all comes together to create a symphony of flavors that will have you craving more. I truly believe this Chicken Carbonara recipe is a must-try for anyone looking for a comforting, satisfying, and relatively quick weeknight meal. It’s a guaranteed crowd-pleaser, whether you’re cooking for your family, friends, or just yourself (because let’s be honest, sometimes you deserve a little indulgence!).

But what makes this recipe truly special is its versatility. While I’ve presented my favorite version, feel free to experiment and make it your own! Looking for serving suggestions? A simple side salad with a light vinaigrette perfectly complements the richness of the carbonara. Some crusty bread for soaking up every last bit of that delicious sauce is also highly recommended.

Variations to Explore:

* Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
* Veggie boost: Sauté some mushrooms, spinach, or peas along with the chicken for added nutrients and flavor.
* Cheese lover’s dream: Experiment with different types of cheese. A blend of Parmesan and Pecorino Romano is classic, but you could also try adding a touch of Gruyere or Asiago for a unique twist.
* Smoked sensation: Substitute the chicken with smoked bacon or pancetta for an even richer, smokier flavor.
* Gluten-free option: Simply use your favorite gluten-free pasta to enjoy this dish without any dietary concerns.

Don’t be intimidated by the name “Carbonara.” While it might sound fancy, this recipe is surprisingly easy to make. With just a few simple ingredients and a little bit of practice, you’ll be whipping up restaurant-quality Chicken Carbonara in no time. The key is to work quickly and efficiently, especially when adding the egg mixture to the hot pasta. This ensures that the sauce is creamy and smooth, not scrambled.

I’m so excited for you to try this recipe! I poured my heart into perfecting it, and I truly believe it’s one of the best Chicken Carbonara recipes out there. It’s the perfect balance of comfort food and sophisticated flavor, and it’s sure to become a staple in your kitchen.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I can’t wait to hear about your experience. Did you make any variations? What did you think of the flavor? Did your family love it as much as mine does? Please, share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me continue to create and share delicious recipes that you’ll love. Happy cooking! I hope you enjoy this Chicken Carbonara as much as I do!