If you’ve ever craved a creamy, savory pasta dinner that comes together in about half an hour, Chicken Carbonara is the answer to your weeknight dreams. This Italian-American classic takes all the best elements of traditional carbonara—silky egg-based sauce, Parmesan, and crispy bacon—and levels it up with juicy bites of chicken. Every twirl of pasta is coated in a rich, cheesy sauce, punctuated by smoky bacon and a gentle kick of garlic. Whether you’re cooking for your family or impressing friends, this Chicken Carbonara is a feel-good recipe you’ll come back to again and again.
Ingredients You’ll Need
One of the magical things about Chicken Carbonara is how a handful of simple, familiar ingredients can create such an unforgettable meal. Each element has its role—bringing richness, crunch, or a pop of color—so don’t skip the good stuff!
- Spaghetti or fettuccine (12 ounces): The perfect foundation for soaking up all that luscious sauce; choose your favorite shape for a personal touch.
- Olive oil (1 tablespoon): A splash is all you need to get the bacon going and add a subtle, fruity note.
- Bacon (4 slices, chopped): Adds smoky, salty flavor and irresistible crispness to every bite.
- Boneless skinless chicken breast (1 pound, cut into bite-sized pieces): Tender, juicy chicken turns this pasta into a hearty, protein-packed meal.
- Garlic (3 cloves, minced): Just enough to infuse the dish with mellow, aromatic warmth.
- Eggs (3 large): The secret to that silky, glossy carbonara sauce—no cream required, unless you want extra richness.
- Freshly grated Parmesan cheese (1 cup): Always grate your own for the best melt and flavor!
- Heavy cream (1/2 cup, optional): For those times you want a little extra indulgence and creaminess.
- Salt and black pepper to taste: Essential for balancing and bringing out all those savory flavors.
- Crushed red pepper flakes (1/2 teaspoon, optional): A gentle heat that wakes up the whole dish—perfect if you like a bit of spice.
- Chopped fresh parsley (optional, for garnish): A sprinkle of green for brightness and fresh flavor.
How to Make Chicken Carbonara
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and toss in your spaghetti or fettuccine. Cook until just al dente—trust me, you want a bit of bite! Before draining, scoop out about a cup of that starchy pasta water; it’s the magic ingredient for a silky, luscious sauce later. Drain the pasta and set it aside while you start on the good stuff.
Step 2: Crisp the Bacon
Heat the olive oil in a large skillet over medium heat, then add the chopped bacon. Let it sizzle until it turns golden and crisp, filling your kitchen with that irresistible aroma. Use a slotted spoon to transfer the bacon to a plate, making sure to leave behind all those flavorful drippings for the next step.
Step 3: Cook the Chicken
In the same skillet, add your chicken pieces. The bacon fat and olive oil will give the chicken a gorgeous sear and tons of flavor. Cook for 6 to 8 minutes, turning occasionally, until the chicken is browned and cooked through. Toss in the minced garlic for the last minute, stirring until it’s fragrant but not browned.
Step 4: Whisk the Sauce
While the chicken cooks, grab a mixing bowl and whisk together the eggs, freshly grated Parmesan, and heavy cream if you’re using it. Sprinkle in a pinch of salt and a generous amount of black pepper. This mixture will become the signature creamy sauce for your Chicken Carbonara.
Step 5: Bring It All Together
Reduce the skillet heat to low and return the cooked pasta to the pan with the chicken. Working quickly, slowly pour in the egg and cheese mixture while tossing everything together to coat. The residual heat will gently cook the eggs, transforming them into a silky sauce—just keep moving so nothing scrambles! Add the reserved pasta water a little at a time until the sauce is glossy and coats every strand. Fold in the crispy bacon, then taste and adjust seasoning. If you love a little heat, now’s the perfect time to sprinkle in those red pepper flakes.
Step 6: Finish and Serve
Turn off the heat and transfer your Chicken Carbonara to plates or a big serving bowl. Top with a shower of fresh parsley, an extra grind of black pepper, and even more Parmesan if you like. Dive in while it’s hot and creamy!
How to Serve Chicken Carbonara
Garnishes
A generous sprinkle of chopped fresh parsley adds color and a bright, herbal lift to your Chicken Carbonara. For a restaurant-worthy look, finish with a dusting of extra Parmesan and a pinch of red pepper flakes. If you want to get fancy, a drizzle of good olive oil just before serving is pure magic.
Side Dishes
This pasta is rich and cozy, so serve it alongside something crisp and refreshing. A simple green salad tossed with lemony vinaigrette balances the creaminess, while classic garlic bread is perfect for mopping up any extra sauce. Roasted vegetables, especially asparagus or broccoli, also make a lovely pairing.
Creative Ways to Present
For a fun twist, serve Chicken Carbonara in individual bowls topped with a soft-cooked egg for extra creaminess. Or, try plating it in a nest of pasta on a large platter, garnished with parsley and lemon zest. For a family-style meal, bring the skillet straight to the table and let everyone help themselves.
Make Ahead and Storage
Storing Leftovers
If you have extra Chicken Carbonara, place it in an airtight container and refrigerate for up to 3 days. The flavors will continue to meld, making leftovers just as delicious—just be mindful not to overcook the pasta when reheating so it stays tender.
Freezing
While you can technically freeze Chicken Carbonara, the creamy sauce can sometimes separate or become grainy when thawed. For best results, freeze only if you’re okay with a slightly different texture. Thaw overnight in the fridge and reheat gently.
Reheating
To reheat, add a splash of milk or reserved pasta water to the Chicken Carbonara and warm gently in a skillet over low heat, stirring often. Avoid microwaving on high, as it can scramble the eggs in the sauce—low and slow is the way to go!
FAQs
Can I make Chicken Carbonara without cream?
Absolutely! Traditional carbonara is made without cream, relying on eggs, cheese, and pasta water for its signature sauce. The cream is just for extra richness, so feel free to skip it for a lighter, more authentic version.
What’s the best pasta shape for Chicken Carbonara?
Spaghetti and fettuccine are classics because they hold the creamy sauce so well, but you can use any long pasta you love. Linguine, bucatini, or even penne all work beautifully—just cook until perfectly al dente.
Can I use pre-cooked chicken or rotisserie chicken?
Yes, you can use leftover cooked chicken to save time! Just add it to the skillet after the bacon, warm it through with the garlic, and continue with the recipe as written.
Is it safe to use raw eggs in the sauce?
The eggs gently cook from the heat of the pasta and skillet, creating a safe and creamy sauce. Just be sure to toss everything quickly and serve immediately for the best results.
Can I make Chicken Carbonara gluten free?
Definitely! Simply substitute your favorite gluten-free pasta and double-check that all other ingredients are gluten free. The sauce and protein are naturally gluten free.
Final Thoughts
Chicken Carbonara is the kind of recipe you’ll want to keep in your back pocket for any occasion—quick weeknight dinners, cozy Sunday suppers, or whenever you’re craving serious comfort. Give it a try and let the creamy, cheesy, bacon-kissed goodness win you over!
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Chicken Carbonara Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A creamy and delicious Chicken Carbonara recipe featuring tender chicken, crispy bacon, and a rich Parmesan-egg sauce served over perfectly cooked spaghetti or fettuccine. This comforting Italian-American classic is easy to prepare on the stovetop and makes a satisfying main course for family dinners or special occasions.
Ingredients
Pasta
- 12 ounces spaghetti or fettuccine
Protein and Flavorings
- 1 tablespoon olive oil
- 4 slices bacon, chopped
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 3 cloves garlic, minced
Sauce
- 3 large eggs
- 1 cup freshly grated Parmesan cheese
- 1/2 cup heavy cream (optional for extra richness)
Seasonings and Garnish
- Salt and black pepper to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine until al dente, usually about 8-10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Cook the Bacon: In a large skillet over medium heat, heat the olive oil and add the chopped bacon. Cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Cook the Chicken: In the same skillet with the bacon fat and olive oil, add the chicken pieces. Cook over medium heat for 6–8 minutes until browned and cooked through, stirring occasionally. Add the minced garlic and cook for an additional minute until fragrant.
- Prepare the Sauce: In a mixing bowl, whisk together the eggs, freshly grated Parmesan cheese, and heavy cream if using. Season the mixture with a pinch of salt and a generous amount of freshly ground black pepper.
- Combine Pasta and Sauce: Reduce the skillet heat to low. Add the cooked pasta back into the pan with the chicken. Slowly pour the egg and cheese mixture over the pasta while tossing quickly and continuously to coat the noodles evenly and prevent the eggs from scrambling.
- Adjust Consistency: Gradually add the reserved pasta water a little at a time, stirring constantly, until the sauce reaches a creamy consistency that coats the pasta nicely.
- Finish and Serve: Stir in the crispy bacon pieces and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley and crushed red pepper flakes if desired. Serve immediately for best taste and texture.
Notes
- Use freshly grated Parmesan cheese for the best texture and flavor, avoiding pre-grated varieties that contain anti-caking agents.
- For a lighter version of the dish, omit the heavy cream and rely solely on eggs and pasta water to create the sauce, preserving the traditional carbonara style.
- Serve the dish with a fresh green salad or garlic bread for a complete and satisfying meal.
- Be sure to toss the pasta quickly with the egg mixture off direct heat to prevent scrambling the eggs and ensure a silky sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 620
- Sugar: 2g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 210mg
