Indulge in our Blackened Chicken Carbonara, a bold twist on a classic favorite. Tender blackened chicken is nestled amidst a rich, creamy sauce infused with Parmesan and a hint of garlic, all lovingly tossed with al dente fettuccine. Finished with crispy pancetta and a sprinkle of fresh parsley, this dish promises a mouthwatering experience that will leave you craving more.

Pat chicken breasts dry with paper towels. In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, ground black pepper, and kosher salt. Rub olive oil over both sides of each breast, then evenly coat with the blackening seasoning, pressing so it adheres.

Prepare blackening seasoning and chicken

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add 1 tablespoon unsalted butter and swirl. Place seasoned chicken in the pan and cook 4–6 minutes per side, depending on thickness, until a dark crust forms and internal temperature reaches 165°F (74°C). Remove from skillet to a cutting board, tent loosely with foil and let rest 5 minutes. Slice into 1/2-inch strips just before tossing with pasta.

Cook chicken

While the chicken rests, return the same skillet to medium heat (wipe out excess fat if pan accumulated burnt bits, leaving a thin layer). Add diced pancetta and 1 teaspoon extra-virgin olive oil. Cook, stirring occasionally, 5–7 minutes until pancetta is crisp and fat has rendered. Use a slotted spoon to transfer most of the pancetta to a plate, leaving about 1–2 tablespoons fat in the skillet.

Crisp pancetta

Lower heat to medium-low, add minced garlic and minced shallot to the pancetta fat. Sauté 30–60 seconds until fragrant and softened but not browned. Remove skillet from heat to avoid overcooking while you finish the sauce base.

Cook aromatics

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add fettuccine and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta.

Cook pasta and reserve water

While pasta cooks, whisk together 3 egg yolks, 1 whole egg, 1/2 cup heavy cream, and 1 cup finely grated Parmesan in a medium bowl until smooth. Season with 1 teaspoon freshly ground black pepper. To prevent scrambling, temper the egg mixture: slowly whisk in 1/3 cup hot reserved pasta water a little at a time until warmed.

Temper eggs and make sauce base

Return the skillet with aromatics to low heat. Add the drained fettuccine to the skillet and toss to coat in the rendered fat and aromatics for 30 seconds. Remove the skillet from direct heat (very important — sauce finishes off heat to avoid curdling).

Combine pasta with aromatics

Pour the tempered egg-Parmesan mixture over the pasta and quickly toss or stir vigorously to combine. Add additional reserved pasta water, a few tablespoons at a time, until the sauce becomes glossy and coats the noodles (use 1/4 to 1/2 cup more as needed). Stir in the crisped pancetta (reserve a small amount for garnish). Taste and adjust seasoning with salt if necessary.

Finish carbonara sauce

Add sliced blackened chicken on top of the sauced fettuccine and gently toss once to combine, keeping some of the chicken on top for presentation.

Assemble dish

Scatter remaining pancetta over the pasta, sprinkle with chopped parsley and extra grated Parmesan. If using, add a light dusting of lemon zest for brightness. Serve immediately while hot.

Garnish and serve

boneless skinless chicken breasts

olive oil

paprika

smoked paprika

onion powder

garlic powder

dried thyme

dried oregano

ground black pepper

kosher salt

unsalted butter

pancetta (diced) or guanciale

extra-virgin olive oil

garlic cloves (minced)

shallot (finely minced)

fettuccine

large egg yolks

large whole egg

heavy cream

finely grated Parmesan cheese

reserved pasta cooking water

freshly ground black pepper

kosher salt (for pasta water)

flat-leaf parsley (chopped)

extra grated Parmesan

lemon zest (optional)

BLACKENED CHICKEN CARBONARA

Make BLACKENED CHICKEN CARBONARA Recipe in just 45m. Indulge in our Blackened Chicken Carbonara, a bold twist on a classic favorite. Tender blackened chicken is nestled amidst a rich, creamy sauce infused with Parmesan and a hint of garlic, all lovingly tossed with al dente fettuccine. Finished with crispy pancetta and a sprinkle of fresh parsley, this dish promises a mouthwatering experience that will leave you craving more.

Blackened Chicken Carbonara Recipe

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