Chicken Carbonara Recipe
Grilled chicken breast on a bed of fettuccini, topped with carbonara sauce with sauteed prosciutto, artichoke hearts, and spinach.
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Ingredients
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Pasta
Chicken
Carbonara Sauce
Method
Prepare the Pasta
- 1
Cook the Fettuccini
In a large pot of salted boiling water, cook the fettuccini according to package instructions until al dente. Drain and set aside.
Cook the Chicken
- 2
Grill the Chicken Breasts
Season the chicken breasts with olive oil, salt, and black pepper. Preheat a grill or grill pan over medium-high heat. Cook the chicken for 6-7 minutes on each side or until fully cooked and juices run clear. Remove from the grill and let rest before slicing.
Make the Carbonara Sauce
- 3
Sauté Prosciutto and Spinach
In a large skillet over medium heat, add the prosciutto and cook until crispy, about 3-4 minutes. Add minced garlic and sauté for an additional minute. Then add the spinach and artichoke hearts, cooking until the spinach is wilted.
- 4
Prepare the Sauce
In a bowl, whisk together the heavy cream, egg yolks, Parmesan cheese, and black pepper until well combined. Pour this mixture into the skillet with the prosciutto and spinach, stirring constantly over low heat until the sauce thickens slightly, about 2-3 minutes.
Combine and Serve
- 5
Combine Pasta and Sauce
Add the cooked fettuccini to the skillet and toss to coat the pasta evenly with the sauce. Adjust seasoning with salt and pepper if necessary.
- 6
Slice the Chicken
Slice the grilled chicken breasts and place them on top of the fettuccini carbonara. Serve hot and enjoy!