Description
Indulge in the creamy goodness of this Chicken and Pea Carbonara Pasta. A luscious combination of tender chicken, sweet peas, and a rich Parmesan cream sauce, all tossed with perfectly cooked pasta.
Ingredients
Scale
For the Pasta:
- 12 oz spaghetti or fettuccine pasta
For the Chicken and Sauce:
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts (cut into bite-sized pieces)
- 3 cloves garlic (minced)
- 1 cup frozen peas (thawed)
- 4 large egg yolks
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the pasta: Boil pasta until al dente, then drain and set aside.
- Sauté chicken and peas: Cook chicken in olive oil until golden, then add garlic and peas.
- Prepare the sauce: Whisk together egg yolks, Parmesan, and cream until smooth.
- Combine all: Add pasta to the skillet, pour in the sauce, and toss to combine. Adjust consistency with reserved pasta water.
- Season and serve: Season with salt and pepper, garnish with parsley, and serve hot.
Notes
- Use rotisserie chicken for a quicker version.
- Add a pat of butter for extra richness.
- Substitute pancetta for chicken if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 440mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 225mg
