Chicken recipes

Best-Ever Chicken Carbonara

When you are searching out something comforting and carby, not anything suits the bill like an excellent carbonara. This model provides a chunk of protein via way of sautéed chicken breasts, making it the precise brief and easy weeknight dinner. No fettuccine on hand? Spaghetti, bucatini, linguine, or capellini could all be top-notch alternatively. Happy slurping!

Best-Ever Chicken Carbonara

Best-Ever Chicken Carbonara

12 oz. fettuccine
slices bacon
cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips

Kosher salt

Freshly ground black pepper

large eggs, beaten
3/4 c. freshly grated Parmesan, plus more for garnish
1/3 c. freshly chopped parsley, plus more for garnish


  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
  2. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.
  3. Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.
  4. Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.
  5. In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.
  6. Pour egg mixture over pasta and toss until coated, then add a couple of tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)
  7. Garnish with Parmesan and parsley and serve immediately.

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