Instructions
1. Cook Pasta:
Boil pasta in salted water until al dente. Add peas in the last 2 mins. Drain and set aside.
2. Cook Chicken:
Season chicken with your spice mix.
Heat olive oil in a skillet and sear chicken until golden and cooked through (5–7 mins per side). Let rest, then slice.
3. Fry Bacon:
In the same pan, cook bacon until crispy. Drain on paper towel and chop.
4. Make the Sauce:
Leave 1 tbsp bacon fat in pan. Add flour and stir for 1 min.
Whisk in chicken broth, then milk and cream. Simmer to thicken.
5. Assemble:
Stir Parmesan into the sauce until smooth.
Add peas, chopped bacon, and sliced chicken.
Mix in pasta and toss gently to coat.
6. Serve:
Adjust seasoning. Top with more Parmesan and Italian seasoning.
What to Serve With Chicken Carbonara
Garlic bread
Caesar salad
Roasted asparagus or broccoli
A glass of chilled white wine
Lemon sorbet or biscotti for dessert
Top Tips
Use thighs for juicier chicken
Spinach or bell peppers are great veggie swaps
Add more milk if sauce is too thick
Grate Parmesan fresh for best flavor
Don’t scramble the sauce! Keep the heat low
Storage & Reheating
Fridge: 3 days in an airtight container
Freezer: Up to 2 months (if not using cream)
Reheat: Add a splash of milk and heat gently in skillet
FAQs
Can I substitute the bacon?
Yes, try pancetta or turkey bacon.
Is bow tie pasta necessary?
No, use your favorite pasta.
How can I make this dairy-free?
Use oat milk, coconut cream, and vegan cheese.
Can I prep ahead?
Yes. Cook the parts separately and mix before serving.
Avoid overcooking chicken?
Use a meat thermometer; stop at 165°F.
Conclusion Chicken Carbonara is creamy, easy, and always satisfying. Whether you’re feeding picky eaters or impressing guests, it’s the dish that never fails. Try it tonight, and for more tasty ideas, explore more pasta recipes on clickthec.com.
