Cajun-Style Chicken Carbonara

Ingredients:

Chicken:

• 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
• 1 1/2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1 tbsp butter

Pasta & Sauce:

• 12 oz spaghetti or linguine
• 6 slices bacon, chopped
• 3 large eggs
• 2 egg yolks
• 1 cup freshly grated Parmesan cheese
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/2 tsp Cajun seasoning
• 1/4 tsp black pepper
• 1/2 cup reserved pasta water
• 2 tbsp chopped fresh parsley
• Extra Parmesan, for serving

Instructions:

1. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Toss the chicken with Cajun seasoning until evenly coated.
3. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, until browned and cooked through. Remove and set aside.
4. Add the chopped bacon to the same skillet and cook until crisp. Remove excess grease, leaving about 1 tablespoon in the skillet.
5. Add the garlic and cook for 30 seconds.
6. In a bowl, whisk together the eggs, egg yolks, Parmesan, heavy cream, Cajun seasoning, and black pepper.
7. Reduce the skillet heat to low. Add the drained pasta and toss with the bacon and garlic.
8. Remove the skillet from the heat. Slowly pour in the egg-and-Parmesan mixture while tossing the pasta constantly.
9. Add reserved pasta water a little at a time until the sauce becomes smooth, creamy, and coats the pasta. Do not return the pan to high heat, or the eggs may scramble.
10. Return the Cajun chicken to the skillet and toss everything together.
11. Sprinkle with parsley and additional Parmesan.
12. Serve immediately.