Description
This Roasted Asparagus Mushroom Carbonara with Chicken is a modern take on a classic Italian dish. It features tender chicken, oven-roasted asparagus and mushrooms, and a creamy, velvety sauce made from eggs and cheese, all tossed with your favorite pasta. It’s a hearty yet elegant meal perfect for any occasion.
Ingredients
Scale
- 1 pound asparagus, trimmed and cut into 1– to 2-inch pieces
- 8 ounces mushrooms (such as cremini, button, or baby bella), sliced or quartered
- 1 boneless, skinless chicken breast or thigh (about 4–5 ounces), diced into bite-sized pieces
- 8 ounces fettuccine or spaghetti (or your preferred pasta type)
- 2 large eggs
- ½ cup freshly grated Parmesan or Pecorino Romano
- Freshly ground black pepper
- Salt, to taste
- 1 tablespoon olive oil (for roasting vegetables)
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- ¼ to ½ cup reserved pasta water
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it. Toss asparagus and mushrooms with olive oil, salt, and pepper. Spread in an even layer and roast for 20–25 minutes, flipping halfway, until tender and lightly browned.
- While vegetables roast, heat a skillet over medium-high heat with a splash of oil. Sauté diced chicken, seasoned with salt and pepper, for 5–7 minutes until golden and cooked through. Transfer to a plate.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- In a bowl, whisk together eggs, grated cheese, and black pepper.
- In the same skillet used for chicken, sauté minced garlic over medium heat for 30 seconds until fragrant.
- Add the cooked pasta, roasted asparagus, mushrooms, and chicken to the skillet (off the heat). Quickly pour in the egg-cheese mixture. Toss vigorously for 1–2 minutes, adding reserved pasta water a tablespoon at a time to create a smooth, creamy sauce that coats the pasta.
- Taste and adjust seasoning with more cheese or pepper. Add more pasta water if the sauce thickens too much.
- Serve immediately in warm bowls, garnished with parsley, more black pepper, and grated cheese if desired.
Notes
- For best results, cook the pasta just before combining it with the sauce so it remains hot.
- Always remove the pan from direct heat before adding the egg mixture to prevent scrambling.
- Use freshly grated cheese for superior flavor and melting.
- Taste and adjust seasonings as you cook.
- The starchy pasta water is crucial for emulsifying the sauce and achieving a silky texture.
- Roasting the vegetables enhances their natural flavors and adds depth to the dish.
- Dice the chicken into small pieces for quick and even cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
Keywords: Roasted Asparagus Mushroom Carbonara, Asparagus Mushroom Carbonara, Carbonara with Asparagus and Mushrooms, Roasted Vegetables Pasta, Chicken Carbonara, Creamy Pasta, Easy Pasta Recipe