Creamy Chicken Carbonara Made Easy

Alright, picture this: it’s a chaotic Tuesday night (if that’s even a thing) and you’re staring into the fridge, hoping a gourmet meal will magically appear. Meet my go-to rescue dish—Creamy Chicken Carbonara Made Easy! It’s like a pasta hug for your stomach on a long, hard day. Plus, it’s creamy but not the “oh-my-pants-don’t-fit” kind of creamy. Just trust me and give it a whirl; it might just sneak its way into your weekly lineup.

Oh man, where do I even start? My husband—bless his heart—always gets excited when I say we’re having carbonara. He says it reminds him of our honeymoon, when we splurged on this fancy little Italian place. Our kids? They love it, though it’s always a gamble if they’ll complain about the “green stuff” (aka parsley). Honestly, this recipe has turned into one of those staples that my family loves and demands—probably because it’s decadent enough to feel luxurious but still familiar and comforting.

Why You’ll Love This Creamy Chicken Carbonara Made Easy

– It’s got that creamy-cheesy goodness that brings all those cozy vibes.
– Crazy easy for those nights when you just can’t deal but still need to eat.
– Picky eater approved (most of the time… depends on the day and if Mercury is in retrograde).
– You probably have these ingredients in your fridge right now. Lazy win.

How to Make It

Alright folks, here we go. Imagine me balancing a pot and a toddler, and still winning. Okay, maybe not winning, but definitely surviving! Start by cooking up some pasta—spaghetti if you’re fancy, or whatever you grab first from the pantry if you’re like me. While that’s bubbling away, cook some chopped chicken in olive oil until it’s got that golden brown look that makes you wanna do a little chef’s kiss. Crack a few eggs in a bowl with parmesan cheese and a dash of salt and pepper. Now, here’s the part where you have to channel your inner multitasking ninja: mix in the eggy-cheesy goodness with the hot pasta, toss in the chicken, and stir like you’re conducting a symphony. If it gets too thick, splash in a bit of pasta water—trust me on this. Toss in some crispy bacon if you have it and a handful of parsley for fanciness. Serve it up and prepare for the “mmmm” chorus from around the table.

Ingredient Notes

– Chicken: Gets that protein punch in there. If it’s still pink, cook it a little longer. We’re not trying to visit the ER tonight.
– Eggs: *Warning* potential for scrambled eggs if you’re not careful. But hey, we’re all learning here, right?
– Parmesan: Don’t skimp on this. It’s the hero we all need, and fresh is best but the pre-grated stuff works in a pinch.

Recipe Steps: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.

1. Cook pasta according to package instructions and reserve some pasta water.
2. Sauté chicken pieces in olive oil until golden brown.
3. In a bowl, whisk eggs with parmesan, salt, and pepper.
4. Mix egg mixture with hot pasta quickly, then add chicken.
5. Stir continuously, gradually adding pasta water until creamy.
6. Sprinkle with crispy bacon and parsley if desired.

What to Serve It With

Tips & Mistakes

– Don’t let the pasta sit too long after draining. Hot pasta makes everything blend together like a dream.
– If you mess up and things get scrambled-egg-y… blame the kids, grab a bottle of wine, and toss in some extra cheese. Cheese makes everything better.

Storage Tips

Pop any leftovers in an airtight container, chuck ’em in the fridge, and you’re sorted. Reheat gently to keep the creamy magic alive. Cold carbonara for breakfast? Hey, no judgment here—been there, done that, and loved it.

Variations and Substitutions

Trust me, I’ve been out of an ingredient or three before. Swap bacon with pancetta if you’re fancy. Out of parmesan? Try pecorino romano, but just maybe cut back on the salt elsewhere. Veggie-fy it with mushrooms or spinach if you’re feeling adventurous. No bacon? It’ll be ok, just throw some extra love into the stirring.

Frequently Asked Questions

Creamy Chicken Carbonara Made Easy

This creamy chicken carbonara is a quick and easy dish packed with savory flavors, perfect for a weeknight dinner.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz spaghetti pasta
• ▢ 2 tbsp olive oil
• ▢ 1 lb boneless skinless chicken breasts cut into bite-sized pieces
• ▢ 4 cloves garlic minced
• ▢ 1 cup heavy cream
• ▢ 1 cup grated Parmesan cheese
• ▢ 4 large egg yolks
• ▢ 0.5 tsp black pepper
• ▢ 0.5 tsp salt
• ▢ 2 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Cook spaghetti according to package instructions until al dente. Drain and set aside.
• Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook until golden brown and cooked through, about 7-8 minutes.
• Add minced garlic to the skillet and cook for 1 minute until fragrant.
• Reduce heat to low and stir in heavy cream and grated Parmesan cheese. Simmer for 3-4 minutes, stirring occasionally.
• In a small bowl, whisk together egg yolks, salt, and black pepper.
• Remove skillet from heat and quickly stir in the egg yolk mixture to cream sauce, mixing thoroughly to create a smooth sauce without scrambling the eggs.
• Add cooked spaghetti to the skillet and toss well to coat with the creamy sauce.
• Garnish with chopped fresh parsley before serving.

Notes

For best results, serve immediately after cooking to enjoy the creamy texture of the sauce.