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Chicken Carbonara stands as a beloved staple in Italian cuisine, showcasing the rich tapestry of flavors that this culinary tradition has to offer. This dish is not just a meal; it’s an experience that brings together the comforting embrace of creamy sauce, the tender bite of chicken, and the savory crunch of crispy pancetta. In an age where quick yet satisfying meals are a necessity, Chicken Carbonara emerges as the perfect solution. Whether you’re cooking for yourself or hosting a dinner party, this recipe promises to impress and satisfy.

Best-Ever Chicken Carbonara

Indulge in the creamy goodness of the best-ever Chicken Carbonara! This delightful dish combines al dente spaghetti with tender chicken and crispy pancetta, all coated in a rich and velvety sauce made from eggs, heavy cream, and Parmesan cheese. Ready in just 30 minutes, this recipe is perfect for weeknight dinners or special occasions. Garnish with fresh parsley for a burst of flavor and serve with extra Parmesan on the side. Enjoy a restaurant-quality meal at home!
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Ingredients
  

12 oz spaghetti or fettuccine

1 lb boneless, skinless chicken breasts, diced

4 oz pancetta or bacon, diced

2 large eggs

1 cup grated Parmesan cheese

3 cloves garlic, minced

1 cup heavy cream

Salt and black pepper to taste

Fresh parsley, chopped for garnish

Olive oil

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

    Cook Chicken and Pancetta: In a large skillet over medium heat, add a drizzle of olive oil. Add the diced pancetta and cook until crisp, about 5-7 minutes. Remove with a slotted spoon and set aside. In the same skillet, add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 7-10 minutes. Add the minced garlic during the last minute of cooking.

      Prepare the Sauce: In a bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese. Season with a pinch of salt and pepper.

        Combine Pasta and Chicken: Add the drained pasta to the skillet with the cooked chicken and garlic. Pour the egg and cream mixture over the pasta, and toss quickly to combine, allowing the heat from the pasta to cook the eggs gently and create a creamy sauce. If the sauce is too thick, gradually add reserved pasta water until you reach the desired consistency.

          Add Pancetta and Serve: Stir in the cooked pancetta. Taste and adjust the seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving.

            Enjoy: Serve hot with additional Parmesan on the side.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4