Description
This Alfredo Chicken Carbonara blends creamy Alfredo richness with the silky texture of traditional carbonara. Ready in just 30 minutes, it’s loaded with juicy chicken, garlic, and parmesan, perfect for busy weeknights or family dinners.
Ingredients
12 oz fettuccine or spaghetti
2 tablespoons olive oil
1.5 pounds boneless, skinless chicken breasts (thinly sliced)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 garlic cloves, minced
1 cup heavy cream
3 large egg yolks
1 cup freshly grated parmesan cheese
1/2 cup reserved pasta water
2 tablespoons chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water and drain.
2. In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, sear 4–5 minutes per side until golden and cooked through. Set aside.
3. Reduce heat to medium. Add garlic to pan and sauté for 1 minute. Pour in heavy cream and heat gently.
4. In a small bowl, whisk egg yolks with 2 tablespoons of hot cream. Slowly whisk into pan to avoid scrambling.
5. Add pasta, chicken, parmesan, and a splash of pasta water. Toss until glossy. Top with parsley and cracked black pepper.
Notes
Make sure to temper the eggs slowly so they don’t scramble.
Use freshly grated parmesan for the smoothest sauce.
Store leftovers in the fridge up to 3 days. Reheat gently with broth or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 2g
- Sodium: 640mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 205mg
Keywords: alfredo chicken carbonara, creamy chicken pasta, carbonara without bacon