Why You’ll Love This Recipe
Chicken Carbonara is a rich and satisfying Italian-inspired dish that blends creamy sauce, tender chicken, and crispy bacon with pasta. It’s a comforting, restaurant-worthy meal that’s surprisingly easy to make at home. The sauce, traditionally made with eggs and cheese, coats every strand of pasta for a luxurious bite, while the chicken adds extra heartiness to this classic favorite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
spaghetti or fettuccineolive oilboneless skinless chicken breastssalt and peppergarlicclovesbacon or pancettaeggsParmesan cheesefresh parsley (optional)black pepper
directions
Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook chicken until golden and cooked through, about 6-8 minutes per side. Remove and slice into strips.
In the same skillet, cook chopped bacon until crispy. Add minced garlic and sauté for 1 minute.
In a bowl, whisk together eggs and grated Parmesan cheese.
Add hot, drained pasta to the skillet with bacon and garlic. Quickly remove from heat.
Pour in egg and cheese mixture, tossing quickly to create a creamy sauce. Add reserved pasta water as needed to loosen the sauce.
Stir in sliced chicken and combine everything well.
Garnish with chopped parsley and freshly ground black pepper.
Servings and timing
This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
Use grilled shrimp instead of chicken for a seafood twist.
Add peas or spinach for a pop of color and nutrients.
Try smoked gouda or pecorino instead of Parmesan for a unique flavor.
Swap spaghetti for penne or bucatini for texture variety.
storage/reheating
Store Chicken Carbonara in an airtight container in the refrigerator for up to 3 days.
To reheat, use a skillet over low heat with a splash of milk or water to bring back the creaminess.
Avoid microwaving for too long to prevent scrambling the sauce.
FAQs
Can I use cream in Chicken Carbonara?
Traditional carbonara doesn’t include cream, but a splash can be added for extra richness.
What type of chicken is best?
Boneless, skinless chicken breasts or thighs work well. Thighs offer more juiciness.
Is the egg safe in the sauce?
Yes, the residual heat from the pasta cooks the egg to a safe temperature.
Can I make it ahead?
It’s best served fresh, but leftovers can be stored and gently reheated.
Do I have to use bacon?
You can use pancetta or omit for a lighter version.
Can I make this gluten-free?
Yes, just substitute with gluten-free pasta.
What cheese is best?
Freshly grated Parmesan or Pecorino Romano gives the best flavor.
Can I add vegetables?
Absolutely! Mushrooms, peas, or spinach are popular additions.
What kind of pasta works best?
Long pasta like spaghetti or fettuccine is traditional, but any will do.
Is it kid-friendly?
Yes, kids usually enjoy the creamy sauce and pasta combo.
Conclusion
Chicken Carbonara is a comforting and indulgent meal that’s quick to prepare and full of flavor. Whether you’re cooking for a special dinner or just want a hearty weeknight meal, this dish delivers on all fronts. Creamy, savory, and satisfying—it’s a must-try pasta recipe you’ll return to again and again.
Print
Chicken Carbonara
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
A creamy, comforting pasta dish combining tender chicken with classic carbonara flavors in a rich Parmesan-egg sauce.
Ingredients
- 8 oz spaghetti
- 2 skinless boneless chicken breasts (about 1 lb), cut into bite-sized pieces
- 2 tbsp olive oil
- 4 oz pancetta or bacon, diced
- 3 large eggs
- 1 cup freshly grated Parmesan cheese, divided
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 1/2 cup reserved pasta water
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook 5–7 minutes until browned and cooked through. Remove chicken and set aside.
- Add remaining olive oil to the same skillet. Add pancetta (or bacon) and cook until crisp, about 4 minutes. Stir in garlic and cook another 30 seconds until fragrant.
- Reduce heat to low. Return chicken to skillet. Add drained pasta and toss to combine.
- In a bowl, whisk together eggs and 3/4 cup Parmesan until smooth. Remove skillet from heat and quickly pour egg mixture over pasta, tossing constantly to create a creamy sauce. If needed, add reserved pasta water a little at a time to thin the sauce to your liking.
- Season with additional salt and pepper to taste. Sprinkle with remaining Parmesan and parsley, if using. Serve immediately.
Notes
- Work quickly when adding the egg mixture to avoid scrambling the eggs.
- Use freshly grated Parmesan for best flavor and texture.
- Reserve some pasta water before draining—it helps adjust sauce consistency.
- Feel free to substitute pancetta with bacon or guanciale.
- Add peas or mushrooms for extra veggies.