Spaghetti Carbonara with Chicken

Pasta with tender chicken and a silky sauce

Spaghetti Carbonara with Chicken

A creamy, cheesy, and satisfying pasta dish with tender chicken and a silky sauce—without any heavy cream!

Ingredients:

• 12 oz (340 g) spaghetti
• 6 oz (170 g) boneless, skinless chicken breast or thighs, diced
• 2 large eggs
• 1 cup freshly grated Parmesan cheese (or Pecorino Romano for a sharper flavor)
• 2 cloves garlic, minced (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

Instructions:

1. Cook the spaghetti:
   • Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente (usually about 9-10 minutes).
   • Reserve 1 cup of pasta water before draining.
2. Cook the chicken:
   • Heat a large skillet over medium heat. Add the diced chicken and cook for about 6-8 minutes, stirring occasionally, until golden brown and fully cooked.
   • If using garlic, add it in the last 30 seconds of cooking for extra flavor. Remove from heat and set aside.
3. Make the carbonara sauce:
   • In a bowl, whisk together eggs, grated Parmesan, and a generous amount of freshly ground black pepper until smooth.
4. Combine everything:
   • Add the drained spaghetti to the skillet with the chicken, tossing to coat.
   • Slowly pour the egg and cheese mixture over the pasta, tossing quickly to prevent scrambling.
   • Add reserved pasta water, a little at a time, until the sauce is smooth and creamy.
5. Serve:
   • Garnish with extra Parmesan and fresh parsley. Serve immediately and enjoy!

Tips for a Perfect Chicken Carbonara:

• Use thigh meat for juicier chicken.
• Toss off heat to keep the sauce silky.
• Freshly grated cheese enhances flavor and texture.

Enjoy your meal!