Easy 78 min

Pasta Carbonara with Chicken

american american_region asian european french greek italian korean mediterranean middle eastern region thai main savory umami medium fast

Prep

31 min

Cook

47 min

Total

78 min

Ingredients (14)

1 (16 ounce) package penne pasta g

¼ cup extra-virgin olive oil g

2 tablespoons unsalted butter g

1 medium yellow onion, finely chopped g

3 teaspoons minced garlic g

4 ounces thinly sliced pancetta bacon, chopped g

4 ounces thinly sliced prosciutto, chopped g

4 cups shredded, cooked rotisserie chicken g

2 ½ cups heavy whipping cream, at room temperature g

1 cup grated Parmigiano-Reggiano cheese, or more to taste g

3 large egg yolks, at room temperature g

¼ cup chopped fresh basil g

¼ cup chopped Italian (flat-leaf) parsley g

salt and ground black pepper to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.

While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.

Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.

Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.