Best 6 Easy Chicken Carbonara Recipes

CHICKEN CARBONARA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
• Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
• Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.

CHICKEN CARBONARA RECIPE

Steps:

• Bring a large pot of water to a rolling boil. Season liberally with salt.
• Heat a large skillet to a medium heat. Add bacon. Cook bacon until is crisp. Use a slotted spoon to remove. Drain on a paper towel.
• While the bacon cooks, add egg yolks, parmesan cheese, cream, salt, and pepper to a medium bowl. Whisk to combine.
• Season chicken tenders with salt and pepper on both sides. Add to the rendered bacon fat and cook until golden brown on both sides, about 2-3 minutes per side. Set aside and slice.
• While the chicken cooks, drop the pasta into the water. Cook until just under aldente (it will continue to cook when you toss the pasta with the sauce.)
• Remove the chicken from the pan and set aside. Lower the heat to medium and add garlic. Cook for 1-2 minutes until fragrant.
• Use the tongs to transfer the pasta to the garlic and bacon fat. Toss to combine. Reserve starchy cooking liquid.
• Remove the pan from the heat and while tossing the pasta, pour in the egg, cream, and cheese mixture. Toss together and place back over a low flame. Continue to toss the pasta until the cheese melts and the sauce is thick, about 2-3 minutes. Do not turn the heat up too high or you could curdle the eggs, a very low heat works great. Add the bacon back in and toss again. If needed, add pasta water ¼ cup at a time to reach desired consistency of sauce.
• Season to taste with salt and pepper. Arrange chicken on top. Serve!

CHICKEN CARBONARA

Steps:

• Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
• In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
• Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

CHICKEN AND SHRIMP CARBONARA

Steps:

• Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside.
• Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Fry shrimp until red on the outside and white on the inside, 6 to 8 minutes. Place with the chicken.
• Bring a large pot of water to a boil and add remaining 2 tablespoons olive oil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
• Add bacon to the pan; cook until just crispy, not crunchy, about 6 minutes. Drain on 2 paper towels. Saute onion in the bacon grease until translucent, about 5 minutes.
• While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.
• Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Add the creamy egg mixture and reduce heat. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; mix to coat. Serve on top of pasta.

EASY CHICKEN CARBONARA

Steps:

• Marinate chicken with minced garlic, salt, pepper and liquid smoke for about an hour or two in the fridge.
• Melt 3 Tbs.
• of butter in frying pan and add your marinated chicken and cook until done.
• Set aside in a dish.
• Melt 2 Tbs.
• butter in the same frying pan and add in the onions and cook until halfway done.
• Add in your mushrooms next and cook the liquid out of them.
• When the mushrooms are halfway done add in your red bellpepper.
• Set this mixture aside in a bowl.
• Fry your bacon until done.
• Drain on a paper towel.
• Meanwhile, boil your noodles in salted water.
• Remove the drippings from the pan but do not wipe it clean.
• Pour both jars of the alfredo sauce and add a little water.
• I normally add it to the jar and swish it around to get the rest of the sauce from the jar.
• Once sauce starts to simmer pour all of your veggies from the bowl into the sauce and add in your chicken.
• Stir well.
• Let simmer for about 10- 15 minutes or until chicken is heated to desire temperature.
• Drain your noodles and add your sauce together or pour your sauce on top of your noodles.
• Whichever you prefer or is easier for you!
• Enjoy!

EASY CHICKEN CARBONARA

Steps:

• Melt half a stick of butter in a saucepan. Cook chicken, garlic, bacon bits, mushrooms, onion and peas until tender and you won't get food poisoning. Season with a bit of salt, onion powder and old bay. .
• (Tip: I put my chicken on a George Foreman grill for four minutes to give it those crispy lines, but you can cook it in the pan.).
• Move cooked ingredients to the side and mix together half a stick of butter and four tablespoons of flour on low to medium heat (3 minutes) until it resembles a creamy paste.
• Stir in two cups of milk and a cup of chicken broth and mix well. Bring to a slow boil. Mix often.
• Add one cup of shredded cheese and a cup of grated Parmesan cheese. Get creative! .
• Add your other cooked ingredients. Allow to thicken and simmer on low for about ten minutes. Add more milk or chicken broth if you want a thinner sauce or you find the cheese gets stringy.
• Use over your favorite pasta.