Pioneer Woman Chicken Carbonara

Pioneer Woman chicken carbonara is a creamy fettuccine dish with crispy bacon, juicy chicken and sweet peas that comes together in 25 minutes. Save this easy chicken pasta dinner for busy weeknights, Sunday supper or date night, because it's a one-skillet comfort food favorite that feeds the whole family.

Toss the hot pasta with the egg mixture off the heat, and add the reserved pasta water a splash at a time. Leave the skillet on the burner and the eggs scramble into clumps instead of turning into a silky sauce.

Cooking the chicken right in the bacon drippings gives every strip a smoky, browned crust that plain olive oil can't match. Leaving that skillet unwiped also means the sauce picks up all those browned bits, so it tastes far richer than the short ingredient list suggests.

Pioneer Woman Chicken Carbonara

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

848

kcal

Silky egg and parmesan sauce coats every strand of fettuccine, while crispy bacon and golden chicken add salty crunch and bite. Sweet peas and fresh parsley finish each forkful with a bright pop.

Ingredients

• 3 large eggs
  

• 3/4 c. grated parmesan cheese, plus more for serving
  

• 1/2 c. heavy cream
  

• 1 tsp. black pepper, plus more to taste
  

• 4 slices thick-cut bacon, diced
  

• 1 lb. skinless, boneless chicken breasts, sliced crosswise into 1/2-inch-thick strips
  

• 1 tsp. kosher salt, plus more for the pasta water
  

• 2 garlic cloves, minced
  

• 12 oz. fettuccine or linguine
  

• 1/2 c. frozen peas
  

• Chopped fresh parsley, for garnish
  

Directions

• Mix the sauce: Whisk 3 large eggs, 3/4 cup grated parmesan, 1/2 cup heavy cream and 1/2 teaspoon black pepper together in a medium bowl. Set it aside while you cook everything else.
• Crisp the bacon: Cook 4 slices diced thick-cut bacon in a large skillet over medium heat, stirring often. After 5 to 7 minutes it turns crispy and the fat renders, so move it to a paper towel-lined plate with a slotted spoon.
• Brown the chicken: Turn the heat up to medium-high and add 1 pound sliced chicken breast to the drippings, seasoning with 1 teaspoon kosher salt and the remaining 1/2 teaspoon pepper. Toss now and then for 6 to 8 minutes until browned and cooked through, stirring in 2 minced garlic cloves during the last minute.
• Set the chicken aside: Move the chicken to a plate, but don't wipe out the skillet. Those browned bits and drippings are what flavor the sauce later.
• Boil the pasta: Meanwhile, bring a large pot of salted water to a boil and cook 12 ounces fettuccine or linguine according to the package directions. Add 1/2 cup frozen peas in the last minute, then scoop out 1 cup of the cooking water before you drain.
• Toss with the sauce: Add the hot pasta and peas to the skillet off the heat, then pour in the egg mixture. Toss quickly with tongs, adding 2 to 3 tablespoons of the reserved water until the sauce turns creamy.
• Adjust the texture: If the sauce looks too thick, loosen it with more of the reserved cooking water. If it's too thin, cook it over low heat until it thickens.
• Finish and serve: Stir in the bacon and chicken, then garnish with chopped fresh parsley, more pepper and extra parmesan. Serve it right away while the sauce is at its silkiest.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, Lodge 6-quart enameled Dutch oven, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use spaghetti instead of fettuccine?

Spaghetti, linguine or even bucatini all work here, since the sauce clings to any long noodle. Just cook it according to the package directions and add the peas in the last minute.

How do I store leftover chicken carbonara?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or milk, because high heat can turn the egg sauce grainy.

Can I prep any of this ahead of time?

You can slice the chicken, dice the bacon and grate the parmesan a day ahead and keep them covered in the fridge. The pasta and sauce are best made fresh, since the sauce is creamiest right after tossing.

What if I don't have a large skillet?

Use a large Dutch oven or a wide, deep pot instead, as long as it can hold the pasta and give you room to toss. A bigger surface also helps the sauce coat the noodles evenly.

Why did my sauce turn scrambled?

The skillet was probably still too hot when the eggs went in. Always pull it off the heat first, toss fast, and use the reserved pasta water to cool and loosen the sauce.