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Pasta Carbonara with Chicken
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Quick and decadent pasta carbonara with leftover chicken - ready in 40 minutes for a crowd-pleasing Italian feast.
Ingredients:
  • 1 (16 ounce) package penne pasta
  • 0.25 cup extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 teaspoons minced garlic
  • 4 ounces thinly sliced pancetta bacon, chopped
  • 4 ounces thinly sliced prosciutto, chopped
  • 4 cups shredded, cooked rotisserie chicken
  • 2.5 cups heavy whipping cream, at room temperature
  • 1 cup grated Parmigiano-Reggiano cheese, or more to taste
  • 3 large egg yolks, at room temperature
  • 0.25 cup chopped fresh basil
  • 0.25 cup chopped Italian (flat-leaf) parsley
  • salt and ground black pepper to taste
Instructions:
  • 1. Bring a pot of salted water to a rolling boil. Cook penne until al dente, stirring occasionally, for 10 to 11 minutes. Drain pasta.
  • As the pasta boils, warm oil in a skillet over medium heat. Add onion and garlic, stirring until onion is soft and translucent, roughly 4 minutes. Introduce pancetta and prosciutto, saute until brown and crispy, approximately 8 minutes. Toss in the chicken, cooking until heated through, about 2 minutes. Remove from heat and allow to cool briefly.
  • Combine cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley in a large bowl and whisk until smooth.
  • - Place the chicken mixture back on the stove over medium-low heat. Incorporate drained penne and cream mixture, tossing until the penne is evenly coated, approximately 4 minutes. Be cautious not to let it boil to prevent scrambling the eggs. Adjust seasoning with salt and pepper to taste. Serve promptly in a large, wide serving bowl.

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