Chicken carbonara recipe
This easy to make pasta dish is rich and creamy, and perfect if you're craving a big bowl of pasta. Tender chicken pieces replace bacon in a twist on the traditional carbonara recipe. See method
- 400g (13oz) linguine
- 200g (7oz) cooked chicken breast, shredded
- 1 egg yolk
- 5tbsp crème fraiche
- 1 lemon
- Handful basil, chopped
If you haven't got linguine, try using spaghetti instead
Each serving contains
of the reference intake
- Cook the linguine according to pack instructions in a large pan of salted boiling water. Drain, reserving a little of the cooking water, and return immediately to the pan over medium heat.
- Add the chicken, then stir through the egg yolk, crème fraiche, finely grated zest of the whole lemon and the juice of half.
- Stir together until a smooth sauce forms, adding a little of the cooking water if the pasta looks dry. Spoon into serving bowls and the scatter over the basil to serve.
See more Chicken Pasta recipes.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.