Chicken Carbonara is a comforting Italian-American pasta dish that combines spaghetti with crispy bacon (or pancetta), tender chicken, and a creamy sauce made from eggs, parmesan cheese, and a splash of cream. It’s a one-pan meal that’s both elegant and easy to prepare, making it perfect for weeknight dinners or special occasions. The key to a great carbonara is timing—tossing the hot pasta with the egg mixture just right to create a silky, rich sauce without scrambling the eggs.
Ingredients:
- 1 lb (450g) spaghetti
- 6 slices thick-cut bacon, chopped
- 6 boneless, skinless chicken tenders (or 2 chicken breasts), cut into bite-sized pieces
- 3 cloves garlic, minced
- 6 large egg yolks, room temperature
- 1 cup grated Parmesan cheese
- ¼ cup heavy cream, room temperature
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- Chopped parsley, for garnish (optional)
Instructions:
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the spaghetti until al dente according to package instructions.
- Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. Cook the Bacon
- In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy.
- Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
- Leave about 1 tablespoon of bacon fat in the pan.
3. Cook the Chicken
- Season the chicken pieces with salt and pepper.
- Add olive oil to the skillet with the bacon fat and heat over medium-high.
- Sear the chicken until golden and cooked through, about 5–6 minutes. Remove and set aside.
4. Sauté the Garlic
- In the same skillet, reduce heat to medium and add the minced garlic.
- Sauté for 1–2 minutes, just until fragrant. Do not let it brown.
5. Make the Sauce
- In a medium bowl, whisk together the egg yolks, Parmesan cheese, heavy cream, salt, and pepper until smooth.
6. Combine Everything
- Return the cooked pasta to the skillet with the garlic.
- Add the chicken and bacon back to the pan.
- Remove the skillet from heat and immediately pour in the egg mixture.
- Toss quickly and continuously, allowing the residual heat to cook the eggs and create a creamy sauce. Add reserved pasta water a little at a time to loosen the sauce as needed.
7. Serve
- Divide the pasta among plates or bowls.
- Garnish with chopped parsley, extra Parmesan, and cracked black pepper.
- Serve immediately while hot and creamy.
Serving Suggestions:
- Pair with garlic bread or a crisp Caesar salad.
- Serve with a glass of dry white wine like Pinot Grigio or Chardonnay.
- Add roasted vegetables like asparagus or mushrooms for extra depth.
Tips & Variations:
- Don’t overheat the sauce: Always remove the pan from heat before adding the egg mixture to avoid scrambling.
- Use pancetta instead of bacon for a more traditional Italian flavor.
- Make it spicy: Add a pinch of red pepper flakes to the garlic for a subtle kick.
- Use different pasta: Try bucatini, fettuccine, or linguine for a fun twist.
This Chicken Carbonara is a creamy, savory, and deeply satisfying dish that’s sure to become a favorite in your kitchen. Want a version with mushrooms or a dairy-free twist? I’d be happy to help!