Creamy Chicken Carbonara with Bacon (Print version)
Tender chicken, crisp bacon, Parmesan, and pasta tossed in a rich cream sauce for a cozy 30-minute dinner.
# Ingredients:
For the pasta
01 -
8 oz (225 g) spaghetti or linguine
02 -
Salt for the pasta water
03 -
1 cup reserved pasta water
For the chicken and bacon
04 -
5 oz (140 g) bacon, chopped
05 -
1 lb (450 g) boneless skinless chicken breast, cut into bite-size pieces
06 -
1 tablespoon olive oil, if needed
07 -
1/2 teaspoon black pepper
08 -
1/4 teaspoon kosher salt, plus more only if needed
For the creamy sauce
09 -
3 cloves garlic, minced
10 -
3/4 cup (180 ml) heavy cream
11 -
1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
12 -
2 tablespoons chopped fresh parsley
13 -
Extra black pepper for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve 1 cup of pasta water and drain.
02 -
Cook the bacon in a large skillet over medium heat for 5-7 minutes until crisp. Transfer to a plate and leave about 1 tablespoon of drippings in the pan.
03 -
Season the chicken with black pepper and a small pinch of salt. Cook in the bacon drippings over medium-high heat for 5-6 minutes, stirring often, until golden and cooked through to 165°F.
04 -
Lower the heat to medium-low. Add olive oil only if the skillet looks dry, then stir in the garlic for 30 seconds until fragrant.
05 -
Pour in the heavy cream and simmer gently for 2-3 minutes. Stir in the Parmesan until melted and smooth.
06 -
Add the pasta, chicken, bacon, and parsley. Toss with 1/4 cup pasta water, adding more a splash at a time until the sauce is glossy and coats the pasta. Serve with extra Parmesan and black pepper.
# Good to know:
01 -
Best served right after tossing while the sauce is glossy.
02 -
Reserve pasta water before draining. It is needed to loosen the sauce.
03 -
Chicken should reach 165°F for food safety.