Creamy Chicken Carbonara with Turkey Bacon and Parmesan
A comforting twist on traditional carbonara, this creamy dish combines chicken, turkey bacon, and Parmesan for a delightful family-friendly dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Poultry
Ingredients
- 12 oz. fettuccine
- 4 slices turkey bacon
- ½ lb. boneless skinless chicken breasts, cut into strips
- 3 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- 4 large eggs, beaten
- ¾ cup freshly grated Parmesan cheese (plus more for garnish)
- ⅓ cup freshly chopped parsley (plus more for garnish)
Instructions
- Cook the fettuccine in a large pot of salted boiling water according to package directions until al dente. Drain, reserving ½ cup of pasta water, and return pasta to the pot.
- Meanwhile, in a large skillet over medium heat, cook the turkey bacon for about 5 minutes. Add garlic and cook until bacon is crispy, about 2-3 minutes more. Transfer bacon to a bowl and drain half the fat from the skillet.
- Increase the heat to medium-high and add chicken strips to the skillet. Season with salt and pepper, cooking until chicken is no longer pink, about 10 minutes.
- Reduce the heat to low, returning the turkey bacon to the skillet. Toss to combine. Add the cooked pasta, mixing well.
- In a small bowl, whisk together the beaten eggs, Parmesan, and parsley. Season with salt and pepper. Pour the egg mixture over the pasta, tossing quickly until coated. Add reserved pasta water a tablespoon at a time until desired creaminess is reached.
- Garnish your creamy carbonara with additional Parmesan and parsley before serving immediately.
Notes
Don’t overcook the pasta and use fresh ingredients for the best flavor. Pasta water is key for a creamy sauce.