Creamy Chicken Carbonara
This creamy chicken carbonara combines tender chicken, crispy bacon, and a silky egg-cheese sauce into one irresistible pasta dish made quickly in your pressure cooker.
Equipment
- 1 Skillet large stainless or cast iron
- 1 Mixing bowl for whisking egg mixture
- 1 Large pot for boiling pasta
Ingredients
Main ingredients
- 2 Boneless skinless chicken breasts cut into bite-sized strips
- 12-14 oz Linguine or spaghetti your choice
- 4 strips Thick-cut bacon or guanciale or pancetta, chopped into ½ inch pieces
- 2 cloves Garlic very finely grated
- 1-2 tablespoon Fresh basil chopped
- Salt and fresh cracked pepper to taste
- 4 Eggs 2 yolks and 2 whole eggs
- ¾ cup Parmesan or Pecorino Romano cheese grated
- ⅓ cup Heavy cream optional
Instructions
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water and drain.
- In a skillet over medium heat, cook bacon until crispy. Remove and drain on paper towels, keeping 1 tablespoon of bacon fat in the pan.
- Season chicken strips with salt and pepper. Cook in the remaining bacon fat over medium heat for 5-7 minutes until golden and cooked through. Set aside.
- Reduce heat to low. Add grated garlic and sauté for 30 seconds until fragrant.
- In a bowl, whisk together eggs, yolks, cheese, heavy cream (optional), salt, and pepper to make the sauce base.
- Return drained pasta to the skillet. While tossing, slowly pour egg mixture over pasta, stirring to coat evenly without scrambling. Add pasta water bit by bit for desired creaminess.
- Stir in cooked chicken and bacon. Mix gently and heat through.
- Top with fresh basil and extra cheese if desired. Serve immediately.
Notes
Prep all ingredients first for smooth cooking. Don’t skip saving pasta water—it’s key for silky sauce. For best results, serve immediately and garnish with fresh basil and extra cheese!