Chicken Carbonara Recipe

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!

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