Carbonara style creamy chicken pasta

I’ve always loved carbonara, but I like to mix it up a little. This recipe worked really well and was delicious so I thought I’d share it with you!

Prep time: 5-10 mins
Cook time: 31-47 mins
Total time: Up to 1hr

300g chicken breast/ boneless chicken thighs, diced
400ml double cream
3 egg yolks
100g spinach
3tsp crushed garlic
80g diced/grated mozzarella
20g grated Emmental cheese
125g diced ham
330g spaghetti
128ml left over water from the spaghetti
Salt and pepper to taste

1. In a medium sized pot, cook your spaghetti in salted boiling water for 12-15 minutes or until soft

2. Once cooked, set aside 128ml of the spaghetti water and discard the rest. Rinse the spaghetti with cold water to stop it clumping and set to one side

3.In a separate pot, fry the chicken with salt, pepper and 2tsp garlic for 10-15 minutes or until browned. Add the diced ham and spinach. Cook for a further 5 mins and set the contents to one side in a bowl

4.Using the same pot the chicken was cooked in, add the cream and eggs with the remaining garlic, salt and pepper to taste. Cook on a low heat for 3-5 minutes

5.Before the mixture reaches boiling point, add the contents of the bowl and cook for a further 2 mins

6. Add the spaghetti and the cheese making sure to mix thoroughly. Slowly add the left over spaghetti juice until required thickness and cook for a further 5 mins.



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