Chicken Carbonara

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente, then drain and set aside.

2. 2

   While the pasta is cooking, cut the chicken breast into bite-sized pieces and season with salt and pepper. In a large skillet, cook the chicken over medium heat until fully cooked and golden brown. Remove from the skillet and set aside.

3. 3

   In the same skillet, add the bacon or pancetta and cook until crispy. Add the minced garlic and cook for another minute until fragrant.

4. 4

   In a bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese. Season with black pepper.

5. 5

   Lower the heat of the skillet with the bacon or pancetta to low. Add the cooked pasta and chicken back into the skillet and toss to combine.

6. 6

   Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta and chicken, stirring rapidly to prevent the eggs from scrambling. The residual heat will cook the eggs and melt the cheese, creating a creamy sauce.

7. 7

   Adjust the seasoning with salt and pepper if necessary. Serve immediately with additional grated Parmesan cheese on top.