Chicken Carbonara Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If the breasts are thick, halve them horizontally to make two thinner cutlets or pound gently to about 1/2-inch thickness for even cooking.

Season both sides of the chicken with 1 tsp salt and 1 tsp black pepper.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.

Add the chicken and cook 4–5 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice into bite-sized strips or bite pieces. Keep skillet for sauce base.

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt.

Add 12 oz spaghetti or linguine and cook until al dente according to package directions, typically 8–10 minutes. Reserve 1 to 1 1/2 cups of the starchy pasta cooking water, then drain the pasta.

While the pasta cooks, whisk together 3 egg yolks, 1 whole egg, 3 oz finely grated Parmesan, 1 oz finely grated Pecorino (if using), 1 tsp freshly ground black pepper, and 2 tablespoons heavy cream (if using) in a medium bowl until smooth and slightly thickened. Set aside.

Temper the egg mixture: ladle about 1/4 cup of the hot reserved pasta water into the egg-cheese mixture while whisking constantly to slowly raise the temperature and prevent scrambling.

Return the skillet used for chicken to low heat. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown).

Add the drained pasta to the skillet and toss to coat in the garlic-infused fat. Remove skillet from direct heat (important to avoid scrambling eggs).

Pour the tempered egg and cheese mixture over the hot pasta and rapidly toss or stir with tongs to create a creamy sauce. Add reserved pasta water a few tablespoons at a time as needed to reach a silky consistency (you may not need the full amount).

Fold in the sliced cooked chicken and toss gently until evenly coated and heated through by the pasta's residual heat.

Taste and adjust seasoning with additional salt and black pepper if needed. If using, stir in 1 teaspoon lemon zest and 2 tablespoons chopped parsley for brightness.

Serve immediately, sprinkled with extra grated Parmesan and a grind of black pepper.