Chicken Carbonara Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz pasta and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare and cook chicken

While pasta cooks, butterfly the 1 lb chicken breasts (halve horizontally) or pound to even thickness (~1/2 inch). Season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a plate and let rest 5 minutes, then slice into 1/2-inch strips.

Chop the onion into small dice and mince the garlic. Cut bacon into 1/2-inch pieces. In the same skillet used for chicken (wipe out if necessary), add the bacon and cook over medium heat until crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving about 1–2 tablespoons bacon fat in the pan. If there isn't enough fat, add the reserved 1 tsp olive oil. Add diced onion to the skillet and sauté in the bacon fat until soft and translucent, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Return cooked bacon to the pan, stir to combine, then transfer mixture to a bowl and set aside.

In the same skillet, melt 3 tbsp unsalted butter over medium heat. Sprinkle 1 tbsp flour over the butter and whisk for 1 minute to make a light roux (don’t let it brown). Slowly pour in 1 cup dry white wine while whisking to deglaze the pan and dissolve any browned bits. Let the wine reduce by half, about 2–3 minutes.

Reduce heat to medium-low and slowly whisk in 3 cups whole milk and 1/2 cup heavy cream. Bring to a gentle simmer, whisking frequently so the roux thickens the liquid. Simmer 4–6 minutes until sauce coats the back of a spoon. If sauce becomes too thick, whisk in up to 1/2 cup reserved pasta water to adjust consistency.

Stir 1 cup grated Parmesan into the sauce until melted and smooth. Add 1 tsp Italian seasoning, 3/4 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning. Keep sauce warm over very low heat but do not boil.

Fold the cooked bacon and sautéed onions/garlic into the sauce, stirring to combine. Add sliced chicken and cooked pasta to the skillet, tossing gently to coat everything evenly in the Alfredo-style white wine sauce. If needed, add a few tablespoons of reserved pasta water to loosen sauce so it evenly coats the pasta.

Heat 1 tsp olive oil in a small nonstick skillet over medium heat. Add 1/4 cup Italian-style breadcrumbs and toast, stirring, until golden and crisp, about 2–3 minutes. Remove from heat and stir in chopped parsley.

Plate the pasta and chicken carbonara, sprinkle with the toasted breadcrumbs and an additional 1/4 cup grated Parmesan. Garnish with a little extra chopped parsley and freshly ground black pepper to taste. Serve immediately.