Chicken Carbonara Recipe is pure comfort food that elevates a classic Italian favorite with tender chicken and crispy bacon wrapped in a creamy, velvety sauce.
I still remember my first taste at a quaint trattoria in Rome, where the waiter mixed the sauce tableside with a flourish that felt like dining theater. That moment inspired me to recreate this magic at home.
This version comes together in under 30 minutes and is perfect for cozy weeknights or impressing guests without the fuss. The secret is ditching the heavy cream and letting the warmth of fresh pasta gently cook the eggs to silky perfection.
With every bite, you’ll enjoy layers of flavor and texture, from the savory pancetta to the luscious sauce clinging to each strand. Get ready to experience what true carbonara delight tastes like, comfort, simplicity, and elegance in one bowl.
Table of Contents
Why You’ll Love This Chicken Carbonara Recipe
Let me tell you why this Chicken Carbonara is about to become your new obsession. It’s perfectly creamy without any heavy cream, just eggs and Parmesan whipped into silky perfection that clings to every noodle. It comes together in about 30 minutes, making it faster than takeout but infinitely more satisfying.
You’ll love that it uses pantry-friendly ingredients like bacon, eggs, and pasta; chances are you have most of them already. Plus, those golden, crispy bacon bits add a salty crunch that elevates every bite. It’s fancy enough to impress guests but easy enough for busy weeknights.
I make this dish when I want to feel like a kitchen genius with minimal effort, and every time it gets those satisfied “Mmm!” sounds around the table, guaranteed.
Ingredients for Chicken Carbonara Recipe
Gather these simple ingredients, I promise each one plays a starring role in creating that perfect creamy carbonara magic:
- 12 ounces spaghetti (dry): The classic choice, but linguine works too if that’s what’s in your pantry
- 2 large eggs + 2 yolks: This golden combo makes the sauce rich without being eggy
- 1 ½ cups Parmesan cheese (freshly grated): Please, please don’t use the pre-shredded stuff, it won’t melt right!
- 6 ounces bacon: Sliced into little strips (pancetta or guanciale if you’re feeling fancy)
- 1 pound chicken: I use leftover rotisserie chicken to save time, but any cooked chicken works
- 4 cloves garlic: Minced fine, these little flavor bombs make all the difference
- Salt & pepper: To taste, but be generous with that black pepper!
Pro tip: Have everything prepped and ready before you start cooking, carbonara waits for no one!
Ingredient Substitutions & Notes
Carbonara is forgiving, here’s how to tweak it when your fridge isn’t cooperating:
- Bacon alternatives: Pancetta or guanciale are traditional (and delicious!), but turkey bacon works in a pinch. Just add a drizzle of olive oil since it’s leaner.
- Cheese swaps: Can’t find Parmesan? Pecorino Romano adds a nice sharpness. For extra creaminess, mix in some shredded mozzarella.
- Protein options: No chicken? Try diced ham or leave it out entirely for classic carbonara.
- Egg concerns: Worried about raw eggs? The hot pasta cooks them safely, but you can temper the egg mixture with a bit of hot pasta water first.
One non-negotiable: always use freshly grated cheese! The pre-shredded stuff contains anti-caking agents that make your sauce grainy.
Equipment You’ll Need
You don’t need fancy gadgets for perfect carbonara, just these basics:
- Large pot: For cooking that spaghetti to al dente perfection
- 12-inch skillet: Big enough to toss everything together (I like stainless steel for even heating)
- Whisk: For blending your eggs and cheese into silky smoothness
- Tongs: My go-to for tossing pasta with the sauce
- Measuring cups: That pasta water needs to be precise!
That’s it! No special tools, just good old-fashioned cooking.
How to Make Chicken Carbonara Recipe
Alright, let’s get cooking! I’ll walk you through each step; it’s easier than you think, but timing is everything with carbonara. Here’s how I make mine:
Cook the pasta: Get your spaghetti boiling in well-salted water (it should taste like the sea!). Cook until al dente, about 1 minute less than the package says. Scoop out 1¼ cups of that starchy pasta water before draining; we’ll need this magic liquid later.
Whisk the sauce base: While the pasta cooks, whisk together your eggs, yolks, and most of the Parmesan (save some for topping) in a bowl. Add a good pinch of salt and lots of freshly cracked black pepper. This is going to transform into silky sauce heaven.
Crisp the bacon: In a large skillet, cook your bacon over medium-high until it’s just starting to crisp. Add your cooked chicken to warm through, about 2-3 minutes. Remove everything with a slotted spoon, leaving that glorious bacon fat behind.
Garlic time: Lower the heat to medium and toss in your minced garlic. Stir for just 30 seconds until fragrant; any longer and it’ll burn. This is where that amazing aroma starts filling your kitchen!
Bring it together: Add the hot pasta and reserved pasta water to the skillet. Toss constantly until the liquid reduces slightly and coats the noodles. Now, here’s the crucial part, turn off the heat completely before the next step.
The magic moment: Quickly pour in your egg mixture while tossing the pasta vigorously. The residual heat will cook the eggs into a creamy sauce, not scrambled bits! Keep tossing until everything is glossy and coated.
Finish it: Stir the bacon and chicken back in, then serve immediately with extra Parmesan and pepper. No waiting, carbonara is best piping hot!
Pro Tip for Perfect Chicken Carbonara Recipe
To achieve the ultimate creamy, silky sauce in your Chicken Carbonara, the key is in how you blend the eggs with the hot pasta. After cooking the pasta and chicken, quickly toss the pasta with the beaten eggs and Parmesan off the heat.
The residual heat gently cooks the eggs without scrambling them, creating a luscious, velvety coating that clings perfectly to every strand.
Another trick is to reserve a cup of pasta water before draining; adding small amounts of this starchy water helps loosen the sauce to your desired consistency while keeping it smooth.
Don’t rush the mixing process: Slow, steady tossing is the secret! Lastly, crisp pancetta or bacon and freshly cracked black pepper add flavor layers that make this dish irresistibly comforting. Mastering these steps will make your Chicken Carbonara taste like it came straight from a Roman trattoria.
Serving Suggestions for Chicken Carbonara
This rich pasta deserves perfect partners! My go-to is garlic bread, crispy on the outside, soft inside, for mopping up every last bit of sauce. A simple green salad with lemon vinaigrette cuts through the richness beautifully. For wine lovers, a chilled Pinot Grigio makes everything taste even better.
Pro tip: Serve immediately in warmed bowls, carbonara waits for no one!
Storage & Reheating Tips
Carbonara is best fresh, but if you’ve got leftovers (rare in my house!), Store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water and warm gently over low heat, stirring constantly. Microwaving tends to make the sauce grainy, trust me, I learned the hard way!
Nutritional Information
Keep in mind, these numbers are estimates; your exact counts might vary based on ingredient brands and portion sizes. For one hearty serving (about ¼ of the recipe), you’re looking at:
- 650 calories: It’s rich, but oh so worth it!
- 40g protein: Thanks to all that chicken and eggs
- 30g fat: Mostly from the good stuff like bacon and Parmesan
- 50g carbs: Perfectly balanced with protein
This isn’t diet food, but it’s real food made with love, and sometimes that’s exactly what you need.
Chicken Carbonara Recipe FAQs
What is chicken carbonara made of?
Chicken Carbonara is typically made with tender chicken breast, crispy bacon or pancetta, eggs, Parmesan cheese, garlic, and pasta. The sauce is created by whisking together eggs and cheese, which are gently cooked by the heat of the pasta, creating a creamy and silky coating.
What are the 4 ingredients in carbonara?
Traditional carbonara has four essential ingredients: eggs, hard cheese such as Parmesan or Pecorino Romano, cured pork (guanciale, pancetta, or bacon), and black pepper. These come together to form the classic creamy and flavorful sauce.
What are the 5 ingredients in carbonara?
Adding pasta to the basic four ingredients makes five: pasta (like spaghetti or linguine), eggs, hard cheese, cured pork, and black pepper. Some recipes also add garlic or cream, but the traditional carbonara is just these five.
What’s the difference between chicken alfredo and carbonara?
Chicken Alfredo features a rich cream sauce made with heavy cream, butter, and Parmesan cheese, resulting in a smooth and creamy texture. Chicken Carbonara relies on eggs and cheese, without cream, for a silky sauce.
Carbonara incorporates crispy bacon or pancetta and uses heat from the pasta to cook the eggs gently, while Alfredo has a creamy, buttery sauce from the start.
Creamy & Comforting Pasta Dinners to Try
If you loved this Chicken Carbonara Recipe, here are more creamy, savory, and satisfying pasta dishes to keep on rotation. They’re cozy, flavor-packed, and perfect for weeknights.
- Garlic Parmesan Chicken Pasta Bake: A cheesy, creamy pasta bake loaded with juicy chicken and garlic flavor.
- Creamy Cajun Chicken Pasta: Add a little spice to your pasta night with this rich and bold creamy Cajun chicken dish.
- Cowboy Butter Chicken Linguine: Buttery, garlicky chicken pasta with fresh herbs and zesty seasoning in every bite.
- Italian Sausage with Bow Tie Pasta: Creamy, hearty, and packed with savory Italian sausage.
These pasta favorites bring comfort and big flavor to your table. Save them and enjoy another cozy dinner soon!
Time to Try This Chicken Carbonara Recipe
This Chicken Carbonara Recipe stands out because it perfectly balances creamy indulgence with simple, pantry-friendly ingredients, all coming together in under 30 minutes. The velvety sauce, made without heavy cream, coats tender chicken and crispy bacon for a rich, satisfying meal that feels both comforting and elegant. Whether you’re cooking for a cozy night in or hosting guests, it delivers restaurant-quality flavor with minimal effort.
Give this recipe a try and experience why it’s become a go-to in so many kitchens. Don’t forget to leave a comment with your thoughts and share your photos! Follow along on Facebook, Instagram, and Pinterest for more easy and delicious recipes to brighten your dinner table.
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Creamy Chicken Carbonara Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
Chicken Carbonara is a rich and creamy pasta dish that combines the savory flavors of bacon, Parmesan cheese, and eggs with tender chicken. This dish is perfect for a hearty meal that feels both indulgent and comforting.
Ingredients
- 12 ounces spaghetti (dry)
- 2 large eggs
- 2 large egg yolks
- 1 ½ cups Parmesan cheese (freshly grated)
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 6 ounces bacon (sliced, use guanciale or pancetta for a more authentic carbonara)
- 1 pound chicken (cooked and shredded)
- 4 cloves garlic (minced)
Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente according to package instructions. Reserve 1 1/4 cup of the pasta cooking water.
- Whisk the 2 whole eggs and 2 egg yolks with 1 1/4 cup of the Parmesan cheese, salt, and pepper. Set aside.
- Cook the bacon in a skillet over medium-high heat until almost crisp. Add the shredded chicken and cook for another 2-3 minutes, until the bacon is fully crisped and the chicken is heated through. Remove the bacon and chicken with a slotted spoon and set aside.
- Reduce the heat in the skillet to medium. Add the minced garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add the reserved pasta cooking water into the skillet along with the cooked spaghetti. Toss the spaghetti until the sauce starts to become thickened and glossy. Turn off the heat.
- Pour the egg and Parmesan mixture into the skillet, and toss the pasta quickly to coat the spaghetti in the creamy sauce. Continue to toss the pasta until the sauce is thick and the eggs are fully cooked from the residual heat of the pasta and skillet.
- Add the bacon and chicken back to the skillet and stir to combine.
- Top the pasta with the remaining Parmesan cheese and freshly ground black pepper. Serve immediately.
Notes
- To ensure the eggs do not scramble, make sure to turn off the heat before adding the egg mixture and tossing quickly.
- For an even richer flavor, you can add a splash of heavy cream to the egg mixture.
- Serve with a side of garlic bread and a simple green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 250mg
Keywords: Chicken Carbonara, Pasta Recipe, Easy Carbonara, Creamy Pasta
