Chicken Carbonara Recipe

Cook the pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain and set pasta aside.

Make the Alfredo base

In a large skillet over medium heat, melt 2 tablespoons butter. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in 1 tablespoon flour and cook 1 minute to remove raw flour taste.

Finish the sauce

Slowly whisk in 1 cup milk and 1 cup heavy cream until smooth. Bring to a gentle simmer, stirring frequently, and let thicken about 3–5 minutes. Whisk in 1 cup grated Parmesan until melted and smooth. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon nutmeg (if using). If sauce becomes too thick, thin with reserved pasta water, 1–2 tablespoons at a time, to desired consistency.

Toss pasta with sauce

Add the drained fettuccine to the skillet with the Alfredo sauce and toss gently to coat. Keep warm on very low heat while you finish the other components. If needed, add a splash of reserved pasta water to loosen the sauce.

Cook the bacon

In a medium skillet over medium heat, cook 6 slices of bacon until crisp, about 8–10 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain, then chop into 1/2-inch pieces. Reserve 1–2 tablespoons of bacon fat in the skillet; discard excess (or save for another use).

Roast the mushrooms

While bacon cooks (or using the same skillet after removing bacon), slice baby bella mushrooms into quarters. In a separate pan or the same skillet with 1 tablespoon olive oil over medium-high heat, add mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Sauté until browned and moisture has evaporated, about 6–8 minutes. Remove from heat and set aside.

Warm the peas

If peas are cold from the freezer, briefly blanch them in the reserved pasta water for 30–45 seconds or add to the warm sauce/pasta to heat through. Drain if blanched separately.

Prepare the chicken

Pat 1 lb chicken breasts dry and, if thick, slice horizontally to make even thickness or pound to about 1/2-inch. Rub with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning.

Grill or pan-sear the chicken

Preheat grill or skillet to medium-high. Grill or sear chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice into 1/2-inch strips.

Combine components

Gently fold the chopped bacon, sautéed mushrooms, and warmed peas into the fettuccine and Alfredo sauce so everything is evenly distributed. Taste and adjust seasoning with salt and pepper as needed.

Plate

Divide the sauced fettuccine among 4 plates (or portions). Top each portion with sliced grilled chicken. Sprinkle with extra 1/4 cup grated Parmesan and chopped parsley. If desired, squeeze half a lemon over the top for brightness.

Serve

Serve immediately while hot. Offer additional grated Parmesan and freshly cracked black pepper at the table.