Best-Ever Chicken Carbonara Recipe: Creamy & Delicious Recipe
Introduction
This Best-Ever Chicken Carbonara is a creamy, comforting pasta dish that’s both simple and satisfying. Combining tender chicken with a rich Parmesan sauce and garlic-infused flavor, it’s perfect for a cozy weeknight dinner.
Ingredients
- 3-4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz spaghetti or fettuccine pasta
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp freshly cracked black pepper
- 1 cup low-sodium chicken broth
- Salt, to taste
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta water before draining the pasta.
- Step 2: Season the chicken breasts with salt and pepper. Heat a skillet over medium-high heat and cook the chicken for about 6 minutes per side, or until golden brown and cooked through. Remove from the skillet and let rest before slicing into bite-sized pieces.
- Step 3: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Step 4: Pour in the heavy cream and stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, gradually add some of the reserved pasta water to reach your desired consistency.
- Step 5: Add the cooked pasta and sliced chicken back into the skillet. Toss gently to coat the pasta evenly with the creamy sauce.
- Step 6: Serve immediately, garnishing with extra Parmesan cheese and freshly cracked black pepper to taste.
Tips & Variations
- For extra flavor, add crispy pancetta or bacon when sautéing the garlic.
- Use freshly grated Parmesan for the best melting texture and flavor.
- If you prefer a lighter sauce, substitute half of the heavy cream with whole milk.
- Fresh parsley or basil makes a nice garnish to brighten the dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth or cream to loosen the sauce as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, this recipe works well with various pasta shapes like penne, linguine, or even tagliatelle. Just adjust cooking times accordingly.
Is it necessary to reserve pasta water?
Yes, reserved pasta water helps to adjust the sauce consistency and allows it to cling better to the pasta due to its starch content.
PrintBest-Ever Chicken Carbonara Recipe: Creamy & Delicious Recipe
This Best-Ever Chicken Carbonara recipe combines tender, sautéed chicken breasts with a creamy Parmesan sauce tossed together with perfectly cooked spaghetti or fettuccine. Rich, garlicky, and delightfully comforting, this simple stovetop dish is perfect for a quick weeknight dinner or an impressive meal for guests.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Chicken
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt, to season
- Freshly cracked black pepper, to season
Pasta
- 8 oz spaghetti or fettuccine pasta
Sauce
- 4 cloves fresh garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup low-sodium chicken broth
- 1 tsp freshly cracked black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the Chicken: Season the chicken breasts generously with salt and freshly cracked black pepper. Heat a large skillet over medium-high heat. Add the chicken breasts and cook for about 6 minutes on each side, or until golden brown and fully cooked through. Remove from heat and let the chicken rest for a few minutes before slicing into bite-sized pieces.
- Sauté Garlic: In the same skillet used for the chicken, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute, stirring frequently, until the garlic is fragrant but not browned.
- Create the Sauce: Pour the heavy cream into the skillet with the garlic and bring to a gentle simmer. Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy. If the sauce is too thick, gradually add some of the reserved pasta water to loosen it to your desired consistency.
- Combine Everything: Add the cooked pasta and sliced chicken back into the skillet with the sauce. Toss gently to coat the pasta and chicken evenly with the creamy sauce. Cook for an additional 1-2 minutes to allow the flavors to meld.
- Serve It Up: Divide the Chicken Carbonara onto serving plates. Finish with additional Parmesan cheese and a sprinkle of freshly cracked black pepper if desired. Serve immediately while hot and creamy.
Notes
- Use fresh Parmesan cheese for the best flavor and smooth sauce texture.
- Be careful not to overcook the chicken to keep it juicy and tender.
- Reserve pasta water is key for adjusting sauce consistency without diluting flavor.
- For a lighter version, you can substitute half-and-half for heavy cream but expect a less rich sauce.
- Fresh garlic provides a bright flavor; avoid browning it to prevent bitterness.
Keywords: Chicken Carbonara, Creamy Chicken Pasta, Italian Chicken Recipe, Easy Dinner, Weeknight Pasta
