Make The Perfect Chicken Carbonara With This Foolproof Jar Sauce Recipe

Craving a creamy, indulgent pasta dish without the hassle? Our guide on how to make chicken carbonara with jar sauce will transform your weeknight cooking adventures. Using the convenience of a store-bought Alfredo sauce, we’ll show you how to create a rich, flavorful carbonara with tender chicken and crispy pancetta.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1/3 cup chopped pancetta or bacon
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) jar of Alfredo sauce
• 1 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Season and Pan-Fry the Chicken

Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.

2. Render the Pancetta

In the same skillet, add the pancetta and cook until crispy, about 3-4 minutes. Remove the pancetta from the skillet and set aside.

3. Sauté the Onion and Garlic

Reduce the heat to medium and add the onion to the skillet. Cook until softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant.

4. Combine the Sauce Ingredients

Pour the Alfredo sauce into the skillet and stir to combine. Add the grated Parmesan cheese, heavy cream, and black pepper. Bring the sauce to a simmer over low heat.

5. Return the Chicken and Pancetta

Add the cooked chicken and crispy pancetta to the sauce. Stir well to combine. Simmer for 5-7 minutes, or until the chicken is cooked through.

6. Cook the Pasta

While the sauce is simmering, cook the pasta according to the package instructions. Drain the pasta and reserve.

7. Combine the Pasta and Sauce

Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly.

8. Garnish and Serve

Transfer the chicken carbonara to a serving dish and garnish with chopped fresh parsley. Serve immediately with crusty bread for dipping.

Tips for Success

• For a richer flavor, use a higher-quality Alfredo sauce.
• If you don’t have pancetta, you can use bacon instead.
• Don’t overcook the chicken. It should be cooked through but still tender.
• Add a pinch of red pepper flakes for a touch of heat.
• Serve the chicken carbonara with a side salad for a complete meal.

Variations

• Vegetarian: Omit the chicken and pancetta and add sautéed mushrooms or zucchini.
• Seafood: Replace the chicken with cooked shrimp or crab.
• Creamy Sun-Dried Tomato: Add 1/2 cup of sun-dried tomatoes to the sauce for a tangy twist.
• Spinach and Artichoke: Stir in 1 cup of chopped fresh spinach and 1/2 cup of canned artichoke hearts.
• Truffle: Add a few drops of truffle oil to the sauce for a luxurious flavor.

Frequently Asked Questions

Q: Can I use a different type of pasta?
A: Yes, you can use any type of pasta you like, such as spaghetti, penne, or fettuccine.

Q: What if I don’t have heavy cream?
A: You can substitute milk or half-and-half.

Q: Can I make this dish ahead of time?
A: Yes, you can make the chicken carbonara ahead of time and reheat it when you’re ready to serve.

Q: How can I store the leftovers?
A: Store the leftovers in an airtight container in the refrigerator for up to 3 days.

Q: What is the best way to reheat the chicken carbonara?
A: The best way to reheat the chicken carbonara is in a skillet over low heat, stirring occasionally.