Print

Carbonara-Style Pasta with Chicken and Spinach Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

This Carbonara-Style Pasta with Chicken is a quick and delicious weeknight Italian-inspired dish that uses the traditional method of creating a creamy sauce from eggs, Parmesan cheese, and pasta water. Tender tubular pasta like rigatoni or penne is tossed with reheated shredded chicken, fresh spinach, and a touch of red pepper flakes for warmth. This easy recipe is perfect for using leftover chicken and spinach, delivering a comforting meal in about 25 minutes.

Ingredients

Pasta and Sauce

  • 8-9 oz. tubular pasta (rigatoni or penne)
  • 1.5 tbsp kosher salt (for pasta water, plus more for seasoning)
  • 2 large eggs
  • 3/4 cup freshly grated Parmesan cheese, plus more for topping
  • Drizzle of olive oil

Protein and Vegetables

  • 1.5-2 cups shredded cooked chicken (reheated until very hot)
  • Handful fresh spinach

Seasonings

  • Red pepper flakes, to taste
  • Freshly cracked black pepper, to taste
  • Flaky sea salt, for finishing

Instructions

  1. Boil Water: Bring about 2 quarts of water to a rolling boil over high heat.
  2. Mix Eggs and Cheese: In a large bowl, whisk together the eggs and grated Parmesan cheese until smooth and set aside.
  3. Season Water: When the water boils, add 1 to 1.5 tablespoons kosher salt to season the pasta water thoroughly.
  4. Cook Pasta: Add the pasta to the boiling water and cook for 8-9 minutes until al dente.
  5. Reheat Chicken: While the pasta cooks, heat the shredded chicken in the microwave until it is very hot to ensure an even temperature in the final dish.
  6. Reserve Pasta Water and Drain: Once pasta is al dente, scoop out 1.5 cups of pasta cooking water and set aside. Drain the pasta thoroughly.
  7. Combine Pasta and Sauce: Immediately add the hot pasta to the egg and cheese mixture. Drizzle with a little olive oil, then vigorously stir to melt the cheese and create a thick, glossy sauce that coats the pasta.
  8. Adjust Sauce Consistency: Add reserved hot pasta water gradually as needed to keep the sauce loose, glossy, and well-coated on the pasta.
  9. Add Chicken: Stir in the reheated shredded chicken, mixing well to coat it evenly in the sauce.
  10. Add Spinach: Toss in a handful of fresh spinach and stir well to combine, allowing the spinach to wilt gently in the heat of the pasta and sauce.
  11. Season: Add a pinch of kosher salt, freshly cracked black pepper, and a pinch of red pepper flakes. Stir to integrate all flavors.
  12. Serve: Divide the pasta into bowls and top with additional Parmesan cheese, more cracked black pepper, and a small pinch of flaky sea salt if desired. Serve immediately.

Notes

  • Ensure the chicken is reheated thoroughly to maintain a hot temperature that helps the cheese melt and sauce thicken properly.
  • Use freshly grated Parmesan for best flavor and smooth sauce texture.
  • Taste as you go to avoid over seasoning, especially since both the pasta water and chicken may already contain salt.
  • If concerned about raw eggs, use pasteurized eggs or gently warm the eggs in a water bath prior to combining.
  • This recipe is excellent for using leftover rotisserie chicken and greens you need to use quickly.
  • The vigorous stirring is key to creating the creamy carbonara sauce without scrambling the eggs.

Find it online: https://marthatasty.com/carbonara-style-pasta-with-chicken-and-spinach-recipe/