Chicken Carbonara is a creamy, savory pasta dish that’s quick and easy to prepare, making it perfect for weeknight dinners or special occasions. This recipe combines tender chicken, crispy bacon, and a luscious Parmesan egg sauce tossed with pasta for a decadent treat.
Ingredients
Serves: 4-6
12 oz (340 g) pasta (spaghetti, fettuccine, or penne)
2 chicken breasts (boneless and skinless, cut into bite-sized pieces)
6 strips of bacon (chopped)
3 large egg yolks
1 large egg
1 cup (100 g) grated Parmesan cheese (plus extra for garnish)
3 garlic cloves (minced)
1/2 cup (120 ml) heavy cream (optional for extra creaminess)
1/2 tsp black pepper (freshly ground)
1/4 tsp salt (adjust to taste)
1/4 cup (60 ml) pasta cooking water (reserved)
2 tbsp olive oil
Fresh parsley (chopped, for garnish)
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to package instructions until al dente.
Reserve 1/4 cup of the pasta cooking water, then drain and set the pasta aside.
Prepare the Sauce
In a medium bowl, whisk together the egg yolks, whole egg, Parmesan cheese, black pepper, and heavy cream (if using).
Set the mixture aside.
Cook the Bacon
Heat a large skillet over medium heat.
Add the chopped bacon and cook until crispy, about 5-7 minutes.
Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain.
Leave about 2 tablespoons of the bacon grease in the skillet; discard the excess.
Cook the Chicken
In the same skillet, add olive oil and heat over medium-high heat.
Add the chicken pieces and season with a pinch of salt and pepper.
Cook until golden brown and fully cooked, about 5-7 minutes.
Transfer the cooked chicken to a plate and set aside.
Sauté the Garlic
Reduce the heat to medium.
Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant.
Combine Pasta, Bacon, and Chicken
Return the cooked pasta, bacon, and chicken to the skillet.
Toss to combine with the garlic.
Add the Sauce
Turn the heat to low.
Slowly pour the egg and Parmesan mixture over the pasta, tossing constantly to coat.
The heat from the pasta and skillet will gently cook the eggs, creating a creamy sauce.
If needed, add a splash of the reserved pasta cooking water to loosen the sauce.
Taste and Adjust
Season with additional salt and pepper, if necessary.
Serve
Plate the Chicken Carbonara and garnish with freshly chopped parsley and extra Parmesan cheese.
Serve immediately with a side of garlic bread or a crisp salad.
Tips for Perfect Chicken Carbonara
Work Quickly: To avoid scrambling the eggs, mix the sauce with hot pasta and keep the heat low.
Add Cream (Optional): Traditional carbonara doesn’t include cream, but a splash can make the dish richer and easier for beginners.
Use Fresh Ingredients: High-quality Parmesan and freshly cracked black pepper elevate the dish.
Enjoy this creamy and indulgent Chicken Carbonara, a restaurant-quality dish you can make at home in under 30 minutes!
Creamy Chicken Carbonara Recipe
Ingredients
- 12 oz 340 g pasta (spaghetti, fettuccine, or penne)
- 2 chicken breasts boneless and skinless, cut into bite-sized pieces
- 6 strips of bacon chopped
- 3 large egg yolks
- 1 large egg
- 1 cup 100 g grated Parmesan cheese (plus extra for garnish)
- 3 garlic cloves minced
- 1/2 cup 120 ml heavy cream (optional for extra creaminess)
- 1/2 tsp black pepper freshly ground
- 1/4 tsp salt adjust to taste
- 1/4 cup 60 ml pasta cooking water (reserved)
- 2 tbsp olive oil
- Fresh parsley chopped, for garnish
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Reserve 1/4 cup of the pasta cooking water, then drain and set the pasta aside.
- Prepare the Sauce
- In a medium bowl, whisk together the egg yolks, whole egg, Parmesan cheese, black pepper, and heavy cream (if using).
- Set the mixture aside.
- Cook the Bacon
- Heat a large skillet over medium heat.
- Add the chopped bacon and cook until crispy, about 5-7 minutes.
- Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain.
- Leave about 2 tablespoons of the bacon grease in the skillet; discard the excess.
- Cook the Chicken
- In the same skillet, add olive oil and heat over medium-high heat.
- Add the chicken pieces and season with a pinch of salt and pepper.
- Cook until golden brown and fully cooked, about 5-7 minutes.
- Transfer the cooked chicken to a plate and set aside.
- Sauté the Garlic
- Reduce the heat to medium.
- Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant.
- Combine Pasta, Bacon, and Chicken
- Return the cooked pasta, bacon, and chicken to the skillet.
- Toss to combine with the garlic.
- Add the Sauce
- Turn the heat to low.
- Slowly pour the egg and Parmesan mixture over the pasta, tossing constantly to coat.
- The heat from the pasta and skillet will gently cook the eggs, creating a creamy sauce.
- If needed, add a splash of the reserved pasta cooking water to loosen the sauce.
- Taste and Adjust
- Season with additional salt and pepper, if necessary.
- Serve
- Plate the Chicken Carbonara and garnish with freshly chopped parsley and extra Parmesan cheese.
- Serve immediately with a side of garlic bread or a crisp salad.