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olive garden chicken carbonara recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A rich and creamy homemade chicken carbonara featuring tender chicken and a bright lemon-thyme twist, perfect for a fast weeknight meal.
Ingredients
- 1 pound boneless, skinless chicken breast, cubed
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 3/4 cup chicken broth
- 1 cup heavy cream
- 2 large egg yolks
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1 large lemon, zested and juiced
- 1 tablespoon fresh thyme leaves, chopped, plus more for garnish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook Pasta and Reserve Water: Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1/2 cup (120 ml) of the pasta cooking water before draining, then set the pasta aside.
- Sear Chicken: Pat the chicken cubes dry and season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove chicken and set aside.
- Build Sauce Base: Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the pan to deglaze. Bring to a simmer and let it reduce slightly for 2 minutes.
- Add Cream and Aromatics: Stir in the heavy cream, lemon zest, lemon juice, and chopped fresh thyme. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it slightly thickens.
- Temper Egg Yolks: In a small bowl, whisk the two large egg yolks. Slowly whisk 1/4 cup of the hot cream sauce into the yolks to prevent them from scrambling.
- Finish Sauce Off-Heat: Remove the skillet from the heat immediately. Gradually pour the tempered yolk mixture into the cream sauce while whisking continuously. Stir in the grated Parmesan cheese until the sauce is smooth and glossy. If the sauce separates, whisk vigorously with 1-2 tablespoons of cold butter off-heat to emulsify.
- Combine Pasta and Chicken: Add the cooked fettuccine and seared chicken back into the skillet with the sauce. Toss everything together, adding a splash or two of the reserved pasta cooking water as needed to achieve a silky consistency. Taste and adjust seasoning with salt and pepper.
- Plate and Garnish: Serve immediately, garnished with fresh thyme leaves and extra grated Parmesan cheese.
Notes
To achieve a better sear on the chicken, pat the cubes dry with paper towels before cooking. Carbonara is best served fresh; reheating can cause the egg yolks to separate. If reheating leftovers, use low heat and add a small amount of water or chicken broth to restore moisture. Prep ingredients like cutting chicken and grating cheese ahead of time to shorten active cooking time on weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 800 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 46 g
- Cholesterol: 200 mg