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Creamy Chicken Carbonara

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Description: Creamy Chicken Carbonara is a rich, comforting dish that combines tender chicken, crispy turkey bacon, and perfectly cooked linguine in a creamy, velvety sauce made from eggs, Parmesan, and heavy cream. The fresh basil adds a vibrant touch to this classic pasta dish, making it a perfect meal for a weeknight dinner or a special occasion.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cut into bite-sized strips
  • 12–14 ounces linguine
  • 4 strips thick-cut turkey bacon or pancetta, chopped into ½-inch pieces
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Carbonara Sauce:

  • 4 eggs
  • ¾ cup grated Parmesan cheese
  • ⅓ cup heavy cream
  • ¼ cup chopped fresh basil, plus more for garnish
  • Salt and pepper, to taste

Instructions

  • Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
  • In a medium bowl, whisk together the eggs, heavy cream, Parmesan cheese, fresh basil, and a pinch of salt and pepper. Set aside.
  • While the pasta cooks, heat a cast-iron skillet over medium heat. Cook the chopped turkey bacon until fully crispy and cooked through, about 5-6 minutes. Remove the turkey bacon from the skillet and place it on a paper towel-lined plate to drain. Leave 1-2 tablespoons of turkey bacon grease in the skillet and discard the rest.
  • Add the minced garlic and sliced chicken to the skillet. Season with salt and pepper and cook for about 5-7 minutes, or until the chicken is fully cooked through.
  • Return the cooked turkey bacon to the skillet, then add the warm, drained linguine. Toss the pasta, chicken, and bacon together. Reduce the heat to low and let the skillet cool for 2-3 minutes. (This prevents the eggs from scrambling when added.)
  • Pour the egg mixture over the pasta and toss gently to coat until the sauce becomes creamy. If the mixture is too thick, stir in 2-3 tablespoons of the reserved pasta water until you reach a creamy consistency.
  • Serve immediately, garnished with extra Parmesan cheese and fresh basil.

Notes

  • Be sure to let the skillet cool slightly before adding the egg mixture to avoid scrambling the eggs.
  • This dish is best enjoyed immediately, as the sauce thickens as it cools.
  • If you want a richer flavor, you can add a bit more heavy cream or Parmesan to the sauce.

Find it online: https://richspoon.com/creamy-chicken-carbonara/