Our indulgent chicken carbonara uses eggs and butter to create a rich sauce 25 mins Bring to simmer. Remove to plate. Melt 3 Tbs. Set aside in a dish. Melt 2 Tbs. Marinate chicken with minced garlic, salt, pepper and liquid smoke for about an hour or two in the fridge. Drain, reserving 120ml pasta water, and return to pot. of butter in frying pan and add your marinated chicken and cook until done. In a large pot of salted boiling water, cook pasta according to package directions until al dente. butter in the same frying pan and add in the onions and cook until halfway done. My wife and I went to that popular Italian-American restaurant chain for dinner recently, and I had their shrimp and chicken carbonara. After studying several recipes, I came up with this recipe on my own. I found a few recipes online, but none grabbed me. Meanwhile, in large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium heat; cook chicken, stirring occasionally, for 5 minutes or until light golden. Heat remaining 2 tsp (10 mL) oil in pan; cook mushrooms, onion, and garlic, 5 minutes or until softened. It was absolutely delicious and I thought, 'What the heck, I'll try making this at home.' Stir in soup and milk. Return chicken to the pan. Serve this pasta crowd-pleaser with a fresh green salad for a hearty dinner.