Chicken Carbonara is a rich, creamy, and indulgent Italian-inspired pasta dish that combines tender pieces of chicken breast with crispy bacon, garlic, and a silky egg-and-cheese sauce tossed with spaghetti. Unlike traditional Roman carbonara which doesn’t include cream or meat beyond pancetta or guanciale, this variation is a modern twist that introduces juicy chicken and a bit of heavy cream for extra decadence.
Perfect for a comforting weeknight dinner or an impressive weekend meal, Chicken Carbonara offers the best of creamy pasta and savory protein in one delicious bowl. The secret to the creamy texture is gently tossing the hot pasta with the egg mixture off the heat, which allows the residual heat to cook the eggs without scrambling them. The result is a velvety, cheesy coating that clings to every strand of spaghetti.
Ingredients:
- 12 oz (340g) spaghetti (or any long pasta like fettuccine or linguine)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 6 slices of bacon (or pancetta), chopped
- 4 cloves garlic, minced
- 3 large eggs
- 1 cup freshly grated Parmesan cheese (or Pecorino Romano for a saltier flavor)
- ½ cup heavy cream (optional but recommended for extra creaminess)
- ½ teaspoon crushed red pepper flakes (optional, for a little heat)
- Fresh parsley, chopped, for garnish
- Extra Parmesan cheese, for serving
Instructions:
- Cook the pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1 cup of the pasta water before draining the noodles. Set aside. - Prepare the chicken:
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the skillet and sauté for about 5–7 minutes, or until fully cooked and lightly golden on the outside. Remove from the pan and set aside. - Cook the bacon:
In the same skillet, add the chopped bacon and cook over medium heat until crispy, about 5–8 minutes. Once cooked, remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Discard some of the bacon fat, leaving about 1–2 tablespoons in the skillet. - Sauté the garlic:
Add the minced garlic to the remaining bacon fat in the pan. Sauté for 30–60 seconds until fragrant, being careful not to burn it. Add a pinch of crushed red pepper flakes if desired. - Make the egg mixture:
In a medium bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream (if using). This will become your creamy carbonara sauce. - Combine everything:
Reduce the heat to low. Add the cooked pasta to the skillet with the garlic, then immediately add the cooked chicken and bacon. Remove the skillet from the heat completely, then quickly pour in the egg-cheese mixture while tossing the pasta continuously to coat. The heat from the pasta will cook the eggs gently and create a creamy, smooth sauce. If the sauce is too thick, slowly add some reserved pasta water until you reach the desired consistency. - Final touches:
Taste and adjust seasoning with salt and pepper as needed. Sprinkle with fresh parsley and extra Parmesan cheese just before serving.
Tips for Success:
- Don’t overheat the sauce: To prevent scrambled eggs, always remove the pan from direct heat before adding the egg mixture.
- Use freshly grated cheese: It melts better and gives a richer, more authentic flavor.
- Reserve pasta water: It contains starch that helps emulsify and thicken the sauce.
Serving Suggestions:
Serve Chicken Carbonara with a crisp green salad and warm garlic bread for a complete meal. A glass of chilled white wine like Pinot Grigio or Chardonnay pairs beautifully with this dish.
Let me know if you’d like a printable version or if you’d like to adapt this recipe to be gluten-free or dairy-free!