Penne Carbonara with Chicken
Penne Carbonara with Chicken: a comforting, flavorful twist on a classic. This recipe swaps traditional pancetta for lean chicken, creating a satisfying, guilt-free indulgence. Imagine tender chicken and perfectly cooked penne bathed in a luscious, creamy sauce—a symphony of flavors that will tantalize your taste buds. Quick, easy, and customizable, it's the perfect weeknight dinner or special occasion meal. Embrace the joy of simple cooking and create a truly unforgettable culinary experience.
Equipment
- 1 Large Pot For boiling the penne pasta
- 1 Large Skillet / Pan For cooking chicken and combining all ingredients
- 1 Medium bowl For mixing egg yolks, cheese, and black pepper
- 1 Cutting board To chop or slice chicken and other ingredients
- 1 Sharp knife Essential for trimming and cutting chicken breast
- 1 Tongs or Pasta Spoon For stirring and tossing the pasta with sauce
- 1 Whisk or Fork To blend egg yolks with parmesan and pepper
- 1 Measuring Cups & Spoons For accurate ingredient measurement
- 1 Grater To freshly grate parmesan cheese for maximum flavor
- 1 Colander To drain the cooked pasta
Ingredients
- 300 grams Penne pasta Can substitute with gluten-free or whole wheat pasta if desired
- 2 pieces Chicken breasts Boneless, skinless; sliced into thin strips or cubes
- 3 pieces Egg yolks Room temperature; forms the base of the creamy sauce
- 1 cup Parmesan cheese Freshly grated; avoid pre-shredded for best melt and flavor
- 2 cloves Garlic Finely minced; sautéed for added depth
- 1 tablespoon Olive oil For cooking chicken; can use butter for extra richness
- 1/2 teaspoon Salt Adjust to taste
- 1/2 teaspoon Black pepper Freshly cracked for authentic carbonara flavor
- 1/4 cup Pasta water Reserved from cooked pasta; helps emulsify sauce
- Optional - Fresh parsley Finely chopped, for garnish and added color
- Optional - Crushed red chili flakes For a subtle spicy kick (if desired)
Instructions
- Boil the Pasta Fill a large pot with salted water and bring it to a boil. Add the penne pasta and cook until al dente (firm to the bite), about 10–12 minutes. Reserve ¼ cup of the pasta water, then drain the rest and set the pasta aside.
- Cook the Chicken While the pasta is boiling, heat olive oil in a large skillet over medium heat. Add the sliced chicken, season with a pinch of salt and pepper, and cook for 6–8 minutes until golden brown and fully cooked through. Remove from heat and set aside.
- Prepare the Sauce Base In a medium bowl, whisk together the egg yolks, grated parmesan cheese, and freshly cracked black pepper. The mixture should be thick and creamy.
- Sauté Garlic (Optional but Recommended) In the same skillet used for the chicken, add a little more olive oil if needed and lightly sauté the minced garlic for 30–60 seconds—just until fragrant, not browned.
- Combine Everything Reduce the heat to low. Return the cooked chicken and drained pasta to the skillet with the garlic. Slowly pour in the egg and cheese mixture while stirring continuously to coat the pasta and chicken evenly. Add a splash of the reserved pasta water to loosen the sauce and make it silky.
- Finish and ServeStir until everything is well combined and the sauce becomes creamy (not scrambled). Remove from heat immediately once creamy. Top with extra parmesan, black pepper, and optional parsley or chili flakes. Serve hot and enjoy!