📖 Instructions

1. Prep your ingredients: Dice the chicken into bite-sized pieces. Chop the onion, bell pepper, and broccoli into similar-sized pieces. Mince the garlic. Have all your ingredients ready to go – it makes the cooking process much smoother.
2. Sear the chicken: Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the diced chicken and cook until browned on all sides. Don't overcrowd the pan; cook in batches if necessary to ensure proper browning. Remove the chicken from the skillet and set aside. I always check with a meat thermometer to make sure the internal temp is good.
3. Sauté the vegetables: Add the chopped onion and bell pepper to the same skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
4. Add pasta and broth: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. This adds tons of flavor! Add the uncooked pasta to the skillet and stir to ensure it's submerged in the broth. It's okay if the pasta isn't completely covered; it will cook as it simmers.
5. Simmer the pasta: Bring the broth to a simmer, then reduce the heat to low. Cover the skillet and cook for about 15-20 minutes, or until the pasta is cooked through and the broth has been absorbed. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
6. Incorporate the broccoli and chicken: During the last 5 minutes of cooking, stir in the broccoli and cooked chicken. This allows the broccoli to cook to a crisp-tender state without becoming mushy. Make sure everything is heated through.
7. Make the carbonara sauce: While the pasta is cooking, whisk together the eggs, grated Parmesan cheese, heavy cream, salt, and black pepper in a bowl. I like to use a fork for this, but a whisk works too. Ensure there are no lumps!
8. Combine and finish: Remove the skillet from the heat. Pour the carbonara sauce over the pasta, chicken, and vegetables. Quickly stir to combine and coat everything in the sauce. The residual heat from the pasta will cook the eggs and create a creamy sauce. If the sauce seems too thick, add a splash of pasta water to thin it out.
9. Bake (Optional): For a slightly baked and golden top, place the skillet in a preheated oven at 350°F (175°C) for 5-10 minutes. Keep a close eye to prevent burning. This step is totally optional but adds a nice touch.
10. Garnish and serve: Garnish with fresh parsley and additional grated Parmesan cheese. Serve immediately and enjoy! It is okay to add red pepper flakes for little bit of a kick!