Linguine with Creamy Chicken Carbonara
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Linguine pasta – 250 gms
  • Chicken breast – 2
  • Onion – 1, small, finely chopped
  • Egg – 1
  • Heavy cream – 4 tbsp
  • Grated Parmesan cheese – ¼ cup
  • Olive oil – 2 tbsp
  • Salt and pepper taste
  • Chilli flakes to serve (optional)
  1. Cook the linguine pasta in a large saucepan of heavily salted boiling water according to the packet instructions. Reserve a cup of the cooking water and drain the pasta.
  2. Cook the chicken breasts in lightly salted water until thoroughly cooked which would take about 30 minutes. Once the chicken is fully cooked, drain them and shred them to bite sized pieces using two forks.
  3. Heat the olive oil in a stock pot with high sides. Once the oil is hot, add the chopped onions to the pot. Sauté the onions until soft and translucent but not brown.
  4. Then add the shredded chicken and stir to mix well. Season with little salt and pepper. Sauté the chicken for 5 minutes until the edges are just lightly golden. Switch off the flame.
  5. In a medium bowl, whisk together the egg, heavy cream and grated parmesan. Season with a little salt (since parmesan is already quite salty) and lots of black pepper.
  6. Remove the pot from the stove and add the drained pasta. Working very quickly, add in your cream sauce and mix until every strand of linguine is covered with that velvety sauce. Add couple of spoons of pasta water if the pasta seems to be too dry and difficult to mix up with the sauce.
  7. Serve immediately with some sprinkles of chilli flakes for some heat. This is totally optional and not authentic but we Indians do love the spicy kick!
Recipe by Flavor Quotient at