Chicken Carbonara
This creamy chicken carbonara made in a pressure cooker combines tender chicken, crispy bacon, fettuccine, and a parmesan cream sauce with peas and herbs — the ultimate comfort food in under an hour.
Equipment
- 1 Mixing bowl for whisking egg mixture
- 1 Skillet for bacon, chicken, sauce, and finishing
- 1 Large pot for cooking pasta
Ingredients
Main Ingredients
- 3 Large eggs
- ¾ cup Grated parmesan cheese plus extra for topping
- ½ cup Heavy cream
- 1 teaspoon Black pepper plus more to taste
- 4 slices Thick-cut bacon diced
- 1 lb Chicken breasts skinless, boneless, sliced into ½-inch strips
- to taste Kosher salt for seasoning
- 2 cloves Garlic minced
- 12 oz Fettuccine or linguine
- ½ cup Frozen peas
- 2 tablespoons Fresh parsley chopped, for garnish
Instructions
Instructions
- Bring a large pot of salted water to boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
- Whisk together eggs, parmesan, heavy cream, and black pepper in a bowl. Set aside.
- In a skillet, cook diced bacon over medium heat for 6-8 minutes until crispy. Remove with slotted spoon, leaving fat in pan.
- Season chicken strips with kosher salt. Add to pan and cook until browned and cooked through, about 4-5 minutes. Add garlic and cook 1 more minute.
- Reduce heat to low. Add bacon, cooked pasta, and peas to skillet. Toss gently to combine.
- Slowly pour egg mixture into skillet while quickly stirring to coat pasta. Avoid scrambling eggs. Add reserved pasta water if sauce is too thick.
- Serve immediately, topped with extra parmesan and black pepper. Garnish with fresh parsley.
Notes
Use rotisserie chicken to save time. For extra flavor, mix parmesan with pecorino. Store leftovers in airtight containers and reheat gently.