One-pot creamy chicken and mushroom carbonara

One-Pot Creamy Chicken and Mushroom Carbonara
Ingredients

• 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 2 cups mixed mushrooms (such as button, cremini, and shiitake), sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces spaghetti
• 2 large eggs
• 1 cup grated Parmesan cheese
• Fresh parsley, chopped (optional)

Instructions

1. Heat the oil: Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Cook the chicken: Cook the chicken until browned, about 5-7 minutes. Remove from the pot and set aside.
3. Cook the mushrooms: Cook the mushrooms until they release their liquid and start to brown, about 5 minutes.
4. Add the onion and garlic: Cook the onion and garlic until the onion is translucent, about 3-4 minutes.
5. Add the chicken broth and cream: Pour in the chicken broth and heavy cream. Bring the mixture to a simmer.
6. Add the spaghetti: Add the spaghetti to the pot. Cook, stirring occasionally, until the spaghetti is al dente, about 8-10 minutes.
7. Return the chicken: Return the cooked chicken to the pot. Stir to combine.
8. Create the carbonara sauce: In a small bowl, whisk together the eggs, Parmesan cheese, and a pinch of salt and pepper. Temper the egg mixture by slowly pouring the warm pasta water into the eggs, whisking constantly.
9. Combine the sauce and pasta: Pour the egg mixture over the pasta and chicken. Stir until the sauce is creamy and well combined.
10. Season and serve: Season with salt, pepper, and chopped parsley (if using). Serve hot and enjoy!

Nutrition Information (approximate)
Per serving (assuming 4 servings):

• Calories: 500-600
• Fat: 25-30g
• Saturated fat: 10-12g
• Cholesterol: 150-200mg
• Sodium: 400-500mg
• Carbohydrates: 40-50g
• Fiber: 4-6g
• Sugar: 5-7g
• Protein: 35-40g

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