Faux Chicken Carbonara
This Faux Chicken Carbonara is creamy, cheesy, and totally divine. It is a spin on traditional carbonara, using a homemade Alfredo sauce to achieve maximum creaminess. Totally delicious!
Servings Prep Time
6-8Servings 10Minutes
Cook Time
25Minutes
Servings Prep Time
6-8Servings 10Minutes
Cook Time
25Minutes
Ingredients
For the Sauce:
For the Rest:
Instructions
The Sauce:
  1. Start the sauce first. Pour the heavy cream in a sauce pot over medium heat. Reduce by one-third. Do NOT boil.
  1. Once reduced, add the butter. Stir constantly until the butter has melted. Add parmesan, salt and pepper and stir to incorporate everything. Lower the heat to low and allow to sit while you prep everything else. Stir occasionally. Should thicken once all of the cheese has melted.
The Pasta:
  1. Cook spaghetti to package instructions.
  2. After the alfredo has had an opportunity to sit and thicken for about 15 minutes, start the main part of the dish. In a large, high-sided pan, add the olive oil over medium-high heat. Add prosciutto and cook until it’s crisp, about 3 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds. Lower the heat to medium-low. Add sliced chicken, alfredo sauce (start with about 2/3 of what is in the pot), and peas. Re-season with salt and pepper. Watch the salt, maybe only about 1 tsp. I like a lot of black pepper in this, but whatever your preference.
  4. Add a little extra parmesan and the rest of the alfredo (if needed). Let the sauce cook and meld together for about ten minutes, or while spaghetti is finishing being cooked. Pull spaghetti out of its water and place directly into alfredo-chicken sauce. Add a little pasta water (about 1/4 cup) to the sauce.
  5. Sauce may seem a bit runny. It WILL thicken the longer it sits. Divide pasta between bowls and top with a little extra shaved parmesan.

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