Description
This Creamy Chicken Carbonara Skillet is an easy and delicious one-pan meal featuring tender sautéed chicken, crispy bacon, and a rich, creamy sauce made from eggs, Parmesan, and heavy cream, all tossed with fettuccine or spaghetti. Infused with lemon zest for brightness and finished with fresh parsley, it’s a comforting and flavorful pasta dish perfect for a quick weeknight dinner.
Ingredients
Scale
Protein
- 2 boneless, skinless chicken breasts
- 6 slices of bacon
- 2 large eggs
Pasta
- 8 oz fettuccine or spaghetti
Dairy
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
Produce & Herbs
- Zest of 1 lemon
- Fresh parsley for garnish
- 2 cloves garlic, minced
- 1 small onion, diced
Seasonings
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook Bacon: Heat a large skillet over medium heat and cook the 6 slices of bacon until crispy. Once cooked, remove the bacon and place it on a paper towel-lined plate to drain excess fat.
- Sauté Chicken and Aromatics: In the same skillet with the rendered bacon fat, add sliced chicken breasts and cook until golden brown on all sides. Add minced garlic and diced onion to the skillet and sauté until the onions become soft and translucent.
- Cook Pasta: Meanwhile, cook the fettuccine or spaghetti according to package instructions until al dente. Reserve some pasta cooking water before draining the pasta.
- Prepare Carbonara Sauce: In a bowl, whisk together the eggs, heavy cream, grated Parmesan, lemon zest, salt, and black pepper until the sauce is smooth and combined.
- Combine Pasta and Sauce: Add the drained pasta directly to the skillet with the chicken mixture. Pour the prepared sauce over the pasta and toss everything together until the pasta is well-coated. If the sauce is too thick, add some reserved pasta water to loosen it to your desired consistency.
- Serve and Garnish: Serve the creamy chicken carbonara hot, garnished with the crispy bacon pieces and fresh parsley for a perfect finishing touch.
Notes
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
- You can substitute pancetta for bacon for a more traditional carbonara flavor.
- Make sure to toss the pasta quickly with the egg mixture to prevent the eggs from scrambling.
- Freshly grated Parmesan cheese works best for a smooth and rich sauce.
- Use low to medium heat when adding the egg-based sauce to avoid curdling.
