Creamy Chicken & Bacon Mafaldine Carbonara

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Creamy Chicken & Bacon Carbonara

5 from 1 vote

This creamy chicken bacon carbonara combines tender chicken, crispy bacon, and mafaldine pasta in a rich, silky Parmesan sauce. It's an easy, comforting pasta dinner packed with flavor.

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Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:30 minutes mins

Course: Main Course

Cuisine: Italian

Servings: 4 servings

Ingredients

For the Pasta

• 2 boneless skinless chicken breasts cut into bite-sized strips
• 12 ounces pasta I used mafaldine
• 4 strips thick-cut bacon chopped into 1/2 inch pieces
• 2 cloves garlic finely grated
• 1-2 tablespoons chopped fresh basil
• Salt and fresh cracked pepper to taste

For the Carbonara Sauce

• 4 eggs 2 yolk, 2 whole
• 3/4 cup grated Parmesan cheese or Pecorino Romano
• Salt and fresh cracked pepper to taste
• 1/3 cup heavy cream optional

Instructions

• Boil pasta. Bring a large pot of salted water to a boil and cook pasta al dente. Reserve 1/2 cup of pasta water before straining.
• Prep the sauce. Combine eggs, Parmesan cheese, a pinch of salt, and pepper, and optional cream in a medium-sized bowl. Whisk thoroughly and set aside.
• Fry bacon. Meanwhile, cook bacon in a large stainless pan or cast iron skillet on medium heat until fully cooked, remove from the skillet, and place on a paper towel-lined plate to drain. Keep 1-2 tablespoons of bacon grease in the skillet and discard the rest.
• Cook chicken. Add sliced chicken. Season with salt and pepper and cook until chicken is fully cooked through (about 5-7 minutes). The bacon fat should brown the chicken. in the last 1-2 minutes, add garlic and a pinch of olive oil. Cook until fragrant.
• Assemble and serve. Turn the heat down to low and let the pan cool for 2-3 minutes. Remove from the heat if necessary. Return the bacon to the pan and add the warm linguine. Add the egg mixture to the pan along with 1/4 cup of pasta water. Toss with the pasta until fully mixed and creamy. Add more pasta water if sauce feels too thick. Top with fresh basil and serve immediately with extra Parmesan cheese.

Notes

• Prep ahead: Cut the chicken and bacon before you begin. Once you start cooking, this recipe moves quickly, so having everything ready makes the process much easier.
• Save the pasta water: Be sure to reserve some starchy pasta water before draining. It helps loosen the egg and cheese mixture and creates a smooth, creamy sauce that coats the pasta.
• Heavy cream: Traditional carbonara doesn’t contain cream, but some people prefer the extra creaminess it adds. Totally optional!
• Bacon or pancetta: Pancetta is an Italian cured pork belly that’s similar to bacon. Either works well in this recipe, so use whichever you prefer or have available.

Recipe c/o Kitchen Swagger

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Phasellus ultricies porta nulla, convallis maximus lacus imperdiet sed. Etiam gravida arcu eget scelerisque gravida. Donec sit amet lectus feugiat, cursus felis sed, suscipit leo. Nulla facilisi.