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Best-Ever Chicken Carbonara Recipe

Indulge in the creamy richness of this Best-Ever Chicken Carbonara, where tender chicken meets perfectly cooked pasta in a luscious sauce. This dish effortlessly combines savory flavors with a touch of elegance, making it perfect for family dinners or special occasions. Each bite is a delightful experience that transports you to a cozy Italian trattoria.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1 lb)
  • 8 oz spaghetti or fettuccine
  • 3 cloves fresh garlic, minced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 tsp black pepper
  • 1 cup low-sodium chicken broth
  • 2 tbsp olive oil

Instructions

  1. Prepare your ingredients by slicing the chicken into bite-sized pieces and mincing the garlic. Cook pasta until al dente; drain and set aside.
  2. In a large skillet over medium heat, add olive oil and cook chicken pieces seasoned with salt and pepper until golden brown (7-10 minutes).
  3. Add minced garlic to the skillet and sauté for about one minute until fragrant.
  4. Pour in heavy cream and chicken broth; stir and simmer for 2 minutes. Add grated Parmesan cheese until melted.
  5. Combine the drained pasta with the sauce, tossing to coat evenly. Adjust texture with extra broth if needed.
  6. Serve hot, garnished with additional Parmesan cheese and freshly cracked black pepper.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Skillet
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 plate (approximately 325g)
  • Calories: 650
  • Sugar: 2g
  • Sodium: 750mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 2g
  • Protein: 36g
  • Cholesterol: 130mg

Keywords: For added flavor, customize your carbonara by incorporating sautéed mushrooms or spinach. If you prefer a spicier kick, sprinkle in some red pepper flakes. Leftovers can be stored in an airtight container for up to three days; reheat gently on the stovetop with a splash of broth.