Chicken Carbonara Recipe
Freshly sautéed chicken breast with prosciutto and peas tossed in a white cream sauce served over rigatoni pasta.
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Ingredients
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Pasta
Chicken and Sauce
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Chicken and Sauce Preparation
- 2
Sauté Chicken
In a large skillet, heat olive oil over medium heat. Season the chicken breast with salt and black pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and let rest for a few minutes before slicing.
- 3
- 4
Make the Sauce
Reduce the heat to low and pour in the heavy cream, stirring to combine. Gradually add the grated Parmesan cheese, stirring continuously until melted and the sauce thickens. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Combine Ingredients
Add the sliced chicken back into the skillet and stir to coat with the sauce. Then, add the cooked rigatoni pasta, tossing everything together until well combined. Adjust seasoning with additional salt and black pepper, if needed.
- 6
Serve
Serve the chicken carbonara hot, garnished with chopped parsley and additional Parmesan cheese if desired.
