John Miller
Chicken and mushroom carbonara is a delicious twist on the classic Italian dish, combining creamy pasta with savory chicken and earthy mushrooms. To make this hearty meal, start by cooking spaghetti until al dente, then set it aside while preparing the sauce. In a large skillet, sauté sliced mushrooms and diced chicken until golden and cooked through, then set them aside. In the same pan, whisk together eggs, grated Parmesan cheese, and a splash of cream to create a rich base. Quickly toss the cooked pasta into the egg mixture, allowing it to coat evenly, then fold in the chicken and mushrooms. Finish with a sprinkle of black pepper and fresh parsley for a comforting, flavorful dish that’s perfect for any occasion.
| Characteristics | Values |
|---|---|
| Main Ingredients | Chicken, mushrooms, spaghetti, eggs, Parmesan cheese, bacon or pancetta, garlic, heavy cream (optional) |
| Cooking Time | Approximately 30-40 minutes |
| Servings | 4-6 people |
| Difficulty Level | Intermediate |
| Key Steps | 1. Cook spaghetti according to package instructions. 2. Sauté chicken and mushrooms until cooked through. 3. Whisk eggs, Parmesan, and cream (if using) in a bowl. 4. Combine cooked pasta, chicken, and mushrooms with the egg mixture off heat. 5. Serve immediately with extra Parmesan and pepper. |
| Flavor Profile | Creamy, savory, umami-rich |
| Optional Additions | Peas, sun-dried tomatoes, spinach, or additional herbs like parsley |
| Dietary Considerations | Not suitable for vegetarians or those with egg/dairy allergies (unless modified) |
| Storage | Best served fresh; leftovers can be refrigerated for up to 2 days |
| Reheating Tip | Add a splash of cream or milk to restore creaminess when reheating |
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What You'll Learn
- Ingredients Needed: Gather pasta, chicken, mushrooms, eggs, Parmesan, bacon, garlic, cream, salt, pepper, and olive oil
- Prepare Chicken: Season and pan-fry chicken until golden brown, then set aside for later use
- Cook Mushrooms: Sauté mushrooms in butter until tender, adding garlic for extra flavor
- Make Sauce: Whisk eggs, cream, and Parmesan, then combine with hot pasta off the heat
- Assemble Dish: Toss pasta with chicken, mushrooms, and bacon, garnish with parsley, and serve hot
Ingredients Needed: Gather pasta, chicken, mushrooms, eggs, Parmesan, bacon, garlic, cream, salt, pepper, and olive oil
To begin crafting your chicken and mushroom carbonara, the first step is to gather all the necessary ingredients. Start with the foundation of the dish: pasta. Opt for a long, strand-type pasta like spaghetti or fettuccine, as it pairs well with the creamy sauce. Ensure you have enough for your desired number of servings, typically around 8-10 ounces per person. Next, chicken is a key protein in this recipe. Boneless, skinless chicken breasts or thighs work best, and you’ll need about 1-1.5 pounds, depending on how hearty you want the dish. Slice the chicken into bite-sized pieces for even cooking and distribution throughout the pasta.
Moving on to the vegetables, mushrooms add earthy flavor and texture. Choose button, cremini, or shiitake mushrooms, and aim for about 8 ounces, sliced thinly. These will sauté beautifully alongside the other ingredients. Another essential component is bacon, which contributes a smoky, savory element. You’ll need about 4-6 slices of bacon, diced, to render into crispy bits that will enhance the overall taste. Don’t forget garlic, as it provides a fragrant base for the dish. Mince 2-3 cloves to infuse the oil with its aromatic essence.
The creamy element of the carbonara comes from eggs and cream. You’ll need 2-3 large eggs, beaten, which will create the silky sauce when combined with the hot pasta. Additionally, about 1/2 cup of heavy cream will add richness and smoothness to the dish. For seasoning, Parmesan cheese is a must, offering a sharp, nutty flavor. Grate about 1 cup of Parmesan, reserving some for garnish. Finally, salt, pepper, and olive oil are essential for seasoning and cooking. Use extra virgin olive oil for sautéing, and adjust the salt and pepper to taste, keeping in mind the saltiness of the bacon and Parmesan.
When gathering these ingredients, ensure they are fresh and of good quality to elevate the final dish. The combination of pasta, chicken, mushrooms, eggs, Parmesan, bacon, garlic, cream, salt, pepper, and olive oil creates a harmonious blend of flavors and textures. Having everything prepped and measured before you start cooking will make the process seamless and enjoyable. With these ingredients in hand, you’re ready to move on to the next steps of preparing your chicken and mushroom carbonara.
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Prepare Chicken: Season and pan-fry chicken until golden brown, then set aside for later use
To begin preparing the chicken for your chicken and mushroom carbonara, start by selecting boneless and skinless chicken breasts or thighs, depending on your preference. Trim any excess fat and cut the chicken into bite-sized pieces, ensuring they are uniform in size to promote even cooking. This step is crucial as it allows the chicken to cook thoroughly and quickly, maintaining its tenderness. Once the chicken is cut, pat the pieces dry with paper towels; this helps the seasoning stick better and ensures a nice sear when frying.
Seasoning the chicken is the next essential step. In a small bowl, combine a mixture of salt, freshly ground black pepper, garlic powder, and a pinch of paprika for a subtle smoky flavor. You can adjust the spices according to your taste, but keep in mind that the carbonara sauce will also add flavor, so it’s best not to overpower the chicken. Sprinkle the seasoning evenly over the chicken pieces, making sure each piece is well-coated. Let the seasoned chicken sit for about 10 minutes to allow the flavors to penetrate the meat.
Heat a large skillet over medium-high heat and add a tablespoon of olive oil or any high-smoke-point oil like avocado oil. Allow the oil to heat until it shimmers but not smokes. Carefully place the chicken pieces into the skillet, ensuring they are not overcrowded, as this can cause steaming instead of searing. Cook the chicken for 3-4 minutes on each side, or until golden brown. The goal is to achieve a nice crust while keeping the inside juicy. Use tongs to flip the pieces gently to avoid piercing the meat and releasing its juices.
Once the chicken is golden brown on both sides, remove it from the skillet and place it on a plate lined with paper towels to absorb any excess oil. Tent the plate lightly with foil to keep the chicken warm while you prepare the rest of the dish. This step is important as it ensures the chicken remains tender and doesn’t dry out while you focus on cooking the mushrooms and making the carbonara sauce. Properly rested chicken will also reheat evenly when added back to the skillet later.
Setting the chicken aside allows you to use the same skillet for cooking the mushrooms, which will absorb the flavorful browned bits (fond) left behind. This technique not only saves time but also enhances the overall flavor of the dish. By following these detailed steps to season, pan-fry, and set aside the chicken, you’ll create a solid foundation for your chicken and mushroom carbonara, ensuring every bite is packed with flavor and texture.
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Cook Mushrooms: Sauté mushrooms in butter until tender, adding garlic for extra flavor
To begin the process of making chicken and mushroom carbonara, one of the crucial steps is to cook the mushrooms to perfection. Start by selecting fresh, high-quality mushrooms, such as cremini or button mushrooms, and gently clean them with a damp cloth or paper towel to remove any dirt. Slice the mushrooms evenly to ensure they cook at the same rate. In a large skillet or frying pan, melt a generous amount of butter over medium heat. The butter not only adds richness to the dish but also helps the mushrooms develop a beautiful golden-brown color as they cook.
Once the butter is melted and starts to foam, add the sliced mushrooms to the pan in a single layer. Avoid overcrowding the pan, as this can cause the mushrooms to steam instead of sauté. Allow the mushrooms to cook undisturbed for 2-3 minutes to let them develop a nice sear. Then, using a spatula or wooden spoon, gently stir the mushrooms to ensure even cooking. Continue to sauté the mushrooms for another 3-4 minutes, or until they become tender and slightly caramelized around the edges. This process helps to deepen their flavor and create a delicious base for the carbonara.
As the mushrooms cook, it's essential to add garlic for that extra layer of flavor. Finely mince 2-3 cloves of garlic and add them to the pan during the last minute of cooking. The garlic will infuse its aromatic essence into the mushrooms and butter, creating a fragrant and savory mixture. Be careful not to let the garlic burn, as it can turn bitter quickly. Stir the garlic into the mushrooms, ensuring it coats the slices evenly. The combination of sautéed mushrooms and garlic will form a key component of the carbonara's rich and creamy sauce.
To achieve the best results, keep a close eye on the mushrooms as they cook, adjusting the heat if necessary to prevent burning. The goal is to cook the mushrooms until they are tender but still retain some of their texture. Overcooking can cause them to become mushy and lose their distinct flavor. Once the mushrooms are cooked to perfection, remove them from the heat and set them aside while you prepare the other components of the chicken and mushroom carbonara. This simple yet essential step lays the foundation for a flavorful and satisfying dish.
Remember, the key to successfully sautéing mushrooms for carbonara is patience and attention to detail. By taking the time to cook the mushrooms properly and incorporating garlic at the right moment, you'll create a delicious and aromatic base that will elevate the entire dish. This method not only enhances the flavor of the mushrooms but also ensures they complement the other ingredients, such as the chicken, pasta, and creamy sauce, in perfect harmony. With the mushrooms cooked and ready, you're one step closer to enjoying a mouthwatering plate of chicken and mushroom carbonara.
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Make Sauce: Whisk eggs, cream, and Parmesan, then combine with hot pasta off the heat
To create the rich and creamy sauce for your chicken and mushroom carbonara, start by preparing a simple yet flavorful base. In a medium-sized mixing bowl, crack two large eggs and whisk them vigorously until the yolks and whites are fully combined. The eggs will act as the binding agent for your sauce, giving it a silky texture. Next, pour in 1/2 cup of heavy cream, which adds richness and helps temper the eggs to prevent scrambling. Whisk the eggs and cream together until the mixture is smooth and homogeneous. Then, finely grate 1/2 cup of Parmesan cheese directly into the bowl, adding a sharp, nutty flavor that complements the dish. Continue whisking until the Parmesan is fully incorporated, ensuring there are no lumps. This mixture will form the foundation of your carbonara sauce, marrying the creaminess of the dairy with the umami of the cheese.
Once your egg, cream, and Parmesan mixture is ready, it’s crucial to handle it with care when combining it with the hot pasta. Do not add the sauce directly to the hot pan on the stove, as the heat can cause the eggs to curdle or scramble, resulting in a grainy texture. Instead, remove your cooked pasta from the heat and reserve about 1/2 cup of pasta cooking water—this starchy water will help emulsify the sauce and create a smooth consistency. Quickly toss the hot pasta in the reserved cooking water to keep it warm and slightly loosen the strands or shapes. Then, pour the pasta into the bowl with the egg and cream mixture, or vice versa, and gently toss everything together using tongs or a spatula. The heat from the pasta will gently cook the eggs, creating a creamy coating that clings to each piece of pasta without overheating.
As you combine the sauce with the pasta, work off the heat to maintain control over the temperature. The residual heat from the pasta is sufficient to cook the eggs without risking overcooking. Toss the pasta continuously for about 1-2 minutes, allowing the sauce to thicken and evenly coat the noodles. If the sauce feels too thick or clumpy, gradually add small splashes of the reserved pasta water to adjust the consistency, ensuring it remains smooth and velvety. This step is key to achieving the signature luscious texture of carbonara.
After the sauce is well incorporated, it’s time to add the final touches. Gently fold in your sautéed chicken and mushrooms, ensuring they are evenly distributed throughout the pasta. The warmth of the pasta and sauce will keep the chicken and mushrooms hot without drying them out. Taste the dish and adjust the seasoning with salt and freshly ground black pepper as needed, keeping in mind that the Parmesan already contributes some saltiness. The pepper, in particular, adds a subtle heat and depth of flavor that balances the richness of the sauce.
Finally, serve the chicken and mushroom carbonara immediately to enjoy it at its best. The sauce should be creamy, clinging beautifully to the pasta and proteins. Garnish with extra grated Parmesan and a sprinkle of chopped parsley for a pop of color and freshness. This method of making the sauce—whisking eggs, cream, and Parmesan, then combining with hot pasta off the heat—ensures a perfectly emulsified, restaurant-quality carbonara that’s both comforting and elegant.
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Assemble Dish: Toss pasta with chicken, mushrooms, and bacon, garnish with parsley, and serve hot
Once you’ve prepared all the components of your chicken and mushroom carbonara, it’s time to assemble the dish. Start by ensuring your cooked pasta is drained but still slightly wet, as this will help the sauce cling better. Transfer the pasta to a large mixing bowl or directly into the pan you used to cook the chicken, mushrooms, and bacon. The residual heat from the pan can help meld the flavors together. Add the cooked chicken pieces, sautéed mushrooms, and crispy bacon to the pasta, making sure they are evenly distributed. Toss everything gently but thoroughly to combine, allowing the ingredients to mingle and coat the pasta.
Next, pour the prepared carbonara sauce over the pasta mixture. The sauce should be creamy and rich, made with eggs, cheese, and a touch of pasta water to create a smooth consistency. Use tongs or a large spoon to toss the pasta again, ensuring every strand is coated with the sauce. Be gentle to avoid breaking the pasta, but thorough enough to incorporate all the flavors. The heat from the pasta will slightly cook the egg mixture in the sauce, creating a creamy, velvety texture that binds everything together.
Once the pasta is well-coated with the sauce and all the ingredients are combined, it’s time to plate the dish. Use a serving spoon or tongs to portion the carbonara onto plates or bowls. Aim for a generous heap, as this dish is hearty and satisfying. Distribute the chicken, mushrooms, and bacon evenly across each serving to ensure every bite is flavorful and balanced. The goal is to create a visually appealing dish that’s as delicious as it looks.
To elevate the presentation and add a fresh contrast to the rich flavors, garnish each plate with freshly chopped parsley. Sprinkle the parsley generously over the carbonara, allowing it to add a pop of color and a subtle herbal note. The parsley not only enhances the dish aesthetically but also provides a light, fresh finish to the creamy pasta. If desired, you can also add a final sprinkle of grated Parmesan cheese for an extra layer of savory flavor.
Finally, serve the chicken and mushroom carbonara immediately while it’s hot. This dish is best enjoyed fresh, as the creamy sauce and tender ingredients are at their peak when warm. Pair it with a side of garlic bread or a simple green salad for a complete meal. The combination of savory chicken, earthy mushrooms, crispy bacon, and creamy pasta makes for a comforting and satisfying dish that’s perfect for any occasion. With these steps, you’ll have a beautifully assembled chicken and mushroom carbonara that’s sure to impress.
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Frequently asked questions
You'll need spaghetti, chicken breast, mushrooms, bacon, eggs, Parmesan cheese, garlic, heavy cream, olive oil, salt, and pepper.
Cut the chicken breast into bite-sized pieces, season with salt and pepper, then cook in a pan with olive oil until golden brown and fully cooked through.
While store-bought sauce can save time, making the sauce from scratch with eggs, Parmesan, and cream ensures a richer, more authentic flavor for your carbonara.
