Ingredients:

  • 1 pound (450g) spaghetti (or linguine, fettuccine, or your favorite pasta)
  • Water, for boiling pasta
  • 1 tablespoon salt, for pasta water
  • 1 tablespoon olive oil
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (60g) grated Parmesan cheese, plus more for serving
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (60ml) reserved pasta water
  • 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining. Drain the pasta and set aside.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the chicken, salt, and pepper, and cook until golden brown and cooked through (internal temperature reaches 165°F/74°C). Add the minced garlic during the last minute of cooking.
  3. In a medium bowl, whisk together the heavy cream, Parmesan cheese, eggs, and egg yolks until well combined.
  4. Reduce the heat to low. Add the cooked pasta to the skillet with the chicken. Pour the cream mixture over the pasta and chicken. Toss quickly and constantly to coat, adding a little reserved pasta water at a time until the sauce reaches desired consistency. Do not overcook, or the eggs will scramble.
  5. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.