Creamy Chicken Carbonara with Bacon
A rich and creamy pasta dish with chicken and bacon for a comforting meal perfect for any night.
Equipment
- Non-stick frying pan
Ingredients
- 300 g linguine or spaghetti or any pasta shape you like! This also works well with tagliatelle and fettucine
- 300 g chicken breast cut into small pieces
- 200 g bacon lardons or diced bacon
- butter Small knob, optional
- 4 cloves garlic grated or crushed
- 50 ml white wine optional
- 300 ml double cream
- 35 g grated parmesan
- Salt to taste
- black pepper to taste
- 2 tablespoons parsley finely chopped (plus extra for garnish)
- grated parmesan More to serve, optional
Instructions
- Start by boiling a pot of water, then add your pasta of choice. You’ll know it's ready when it’s al dente, usually a firm bite. Keep an eye on it, as overcooking leads to mushy noodles which won’t hold the sauce well.
- Add the bacon lardons to a skillet over medium heat until they’re crisp and have released their fat. The enticing aroma of sizzling bacon will fill your kitchen, but be careful not to burn them. Drain excess grease afterward to avoid an oily dish.
- In the same skillet, toss in the chicken pieces and let them sauté until golden brown. Keep stirring until they’re fully cooked through—you don’t want any pink bits. It’s tempting to overcrowd the pan, but that might result in uneven cooking.
- Stir in the garlic and let it cook for just a minute until fragrant. Then pour in the white wine if you're using it, letting it simmer until reduced slightly. The garlicky aroma alone is to die for, but don’t let the garlic brown too much; it can turn bitter.
- Next, pour the double cream into the skillet, stirring well to combine everything. The mixture will turn creamy and delicious, and you'll see it start to thicken. Keep an eye on the heat; low and slow is the best way to avoid curdling.
- Sprinkle in the grated parmesan, salt, and black pepper to taste. Stir until the cheese melts into the sauce, making it dreamily smooth. Don’t forget to taste it—too much salt can sneak in if you're not careful!
- Add the drained pasta to the creamy sauce, gently tossing to coat every strand. As you mix, you'll see the pasta soak up that wonderful sauce. Go easy—you want it to be creamy, not clumpy!
- Finish off with freshly chopped parsley and more parmesan if you like. The colors will pop, making it super inviting. Don’t skip the garnishes; they really add fresh flavor and a nice look.
Notes
This dish is best made fresh and is not suitable for freezing or reheating leftovers.
Use leftover roast chicken or rotisserie chicken instead of fresh chicken for quicker preparation.
Add peas during the last 2-3 minutes of cooking for extra texture and flavor while retaining their brightness.
For a comforting kick, sprinkle in 1/4 teaspoon of chili flakes or add fresh chili just before serving.
If the pasta sauce feels thick, pour in a few tablespoons of reserved pasta water until you achieve your desired consistency.
When sautéing chicken, cook for at least 6-8 minutes until it’s golden brown on all sides to ensure it’s fully cooked through.
If bacon is too greasy, drain excess bacon fat before mixing with other ingredients.
Serve with garlic bread for a complete meal.
Pair with a simple side salad for freshness.
Top with extra parmesan and parsley for garnish.
Add cooked prawns at the end for a seafood flavor.
Mix in seasonal vegetables like bell peppers or mushrooms.
Replace parsley with basil for a different herb profile.