This pasta carbonara with leftover chicken comes together in just 40 minutes for a rich and indulgent Italian meal that everyone will love.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
796 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
Step 2
While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.
Step 3
Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.
Step 4
Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.
Ingredients
2 tablespoons unsalted butter
salt and ground black pepper to taste
1 (16 ounce) package penne pasta
3 teaspoons minced garlic
1 medium yellow onion, finely chopped
4 ounces thinly sliced pancetta bacon, chopped
4 ounces thinly sliced prosciutto, chopped
4 cups shredded, cooked rotisserie chicken
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 extra-virgin olive oil
2.5 cups heavy whipping cream, at room temperature
