My chicken carbonara may be simple to make, but that doesn’t mean it’s lacking in Italian-inspired flavor! I use bacon instead of guanciale or pancetta to keep things easy, and the results are savory, creamy, and delicious.
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My Creamy Carbonara Recipe
I’ve always loved traditional Italian food. Growing up in the Northeast, there was no shortage of it — at home with my family and at all of our favorite restaurants and chicken carbonara was always my go-to dish.
One of our local spots had an authentic carbonara on the menu, made with all the fixings. That meant plenty of guanciale (cured pork cheek), Parmesan cheese, and black pepper… and no cream in sight!
I’ve often dreamt of that carbonara, and after a recent random request by my husband Ben, I decided to try my hand at it myself. I decided to use cream in my version because he wanted it to be super duper creamy, and boy, am I glad I did.
As mentioned, I also used bacon to make shopping easier. I’m pretty pleased with how it all came together, and after watching Ben practically lick the plate clean and ask for seconds, I think I just created my new go-to for date nights at home.
Need more pasta recipes? Be sure to check out my chicken spaghetti recipe, easy chicken tetrazzini, creamy garlic Parmesan chicken pasta bake, and no boil pasta bake next.
Chicken Carbonara Recipe Ingredients
- Spaghetti noodles – I prefer spaghetti, but any long pasta like fettuccine or linguine will work.
- Thick-cut bacon – Adds a smoky and salty flavor I just love. I cook it up crispy for added texture!
- Chicken breasts – I use skinless chicken breasts for more protein, but chicken thighs taste delicious, too!
- Minced garlic – For a more savory flavor. Garlic powder can be used if fresh isn’t an option.
- Eggs – I used 2 large eggs plus 2 more yolks to create the delicious, creamy carbonara sauce.
- Parmesan cheese – Also needed for the sauce. Its salty, nutty flavor balances out some of the richness of the eggs and cream.
- Heavy cream – This makes the sauce super rich and, well, creamy! When I want to make this recipe lighter, I’ll use half-and-half or whole milk instead.
- Reserved pasta water – To thin out the sauce and bind it to the pasta. I’ve used chicken broth in place of it when I forget to save some water from the pot.
- Seasonings – I used salt and pepper to highlight the overall flavors of the dish and some fresh chopped parsley as my garnish.
What is Chicken Carbonara?
Chicken carbonara is a pasta dish made with chicken, bacon, eggs, Parmesan cheese, and heavy cream. It’s a variation of the classic Italian carbonara, which is made with guanciale or pancetta and no cream.
How to Make Chicken with Carbonara
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Bring a large pot of water to a boil and cook the spaghetti according to the package directions until al dente. Reserve about ½ cup of the pasta water before draining the cooked pasta. Set it aside.
STEP TWO: Cook the bacon for about 5-7 minutes in a large frying pan over medium-high heat. When crispy, remove from the pan and drain on a paper towel-lined plate. Keep about 1-2 tablespoons of bacon fat in the skillet to cook the chicken.
STEP THREE: Add the chicken and garlic to the skillet and cook over medium heat until golden brown and fully cooked, or about 6-8 minutes. Transfer it to a plate and set it aside.
STEP FOUR: Whisk the eggs, egg yolks, Parmesan cheese, heavy cream, salt, and pepper together in a large bowl until it’s well combined.
STEP FIVE: Using the same skillet, reduce the heat to medium-low. Add the pasta, then slowly pour in the egg and cream mixture, tossing quickly to combine without cooking the eggs. Add the reserved pasta water a little at a time until the sauce reaches the desired consistency.
STEP SIX: Stir in the cooked chicken and bacon and toss. Remove the pan from the heat, garnish with extra Parmesan and chopped parsley, and enjoy!
Tips for the Best Chicken Spaghetti Carbonara
- Freshly grated Parmesan cheese will melt and taste better! The pre-grated bags contain an anti-caking agent and can clump together without melting.
- Don’t forget to save the pasta water! It takes on the starch from the pasta as it cooks, key for adjusting the sauce’s consistency and helping it stick to the noodles. Regular tap water just isn’t the same.
- Cook the bacon over medium heat to get it nice and crispy without burning it. I always leave a bit of the fat in the pan to cook the chicken. It’s so flavorful and means I don’t have to use any excess oil.
- Make sure to lower the heat when adding the egg mixture to the pasta — and toss quickly so the eggs don’t scramble in the meantime! I usually stir and toss until the creamy sauce starts to form, and then I add the pasta water to finish the process.
- Add the pasta water a little at a time, and don’t be afraid to adjust. Depending on the pasta and the amount of bacon fat left in the pan, sometimes I use a little less (or more!) than ½ cup.
Creamy Carbonara Recipe Variations and Substitutions
- Swap the chicken for shrimp or scallops for a seafood twist. They would be so tasty when cooked in bacon fat, too!
- Or, ditch the chicken and bacon in favor of sautéed mushrooms or roasted bell peppers and zucchini for a vegetarian-friendly version.
- I often add red pepper flakes to the sauce for a touch of heat. Cayenne pepper or even a few dashes of hot sauce would also work.
- To make this more traditional, sometimes I’ll go all out and use pancetta or guanciale instead of bacon. Or, I’ll use turkey bacon to make it a bit lighter!
- The Parmesan can be swapped for Pecorino Romano. It’s similar to parm but a little more robust.
What to Serve with this Chicken Carbonara Recipe
Because chicken carbonara is so savory and creamy on its own, I like to keep my sides simple. My chicken Caesar salad, 4 ingredient potato soup, and garlic cheese bread are easy to make and round everything out really nicely!
Chicken Carbonara FAQs
What is the difference between alfredo sauce and carbonara sauce?
Alfredo is a rich, creamy sauce made with heavy cream, butter, and Parmesan cheese, and it’s typically served with pasta like fettuccine. Carbonara is made with eggs (and extra yolks), Parmesan cheese, and pancetta or bacon. Traditional carbonara doesn’t use cream, but I really like adding it to make the sauce even richer!
Why isn’t my chicken carbonara getting creamy?
When my chicken pasta carbonara doesn’t want to get creamy, it’s usually because I didn’t lower the heat before mixing the eggs and cream with the pasta. When the heat is too hot, the eggs will scramble instead of creating a smooth sauce. Reduce the heat to medium-low, add the pasta water a little at a time, and toss as quickly as possible for the creamiest results.
How should I store leftover chicken with carbonara?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. I reheat on low to avoid curdling the sauce, and also add a splash of cream to liven everything back up. I don’t recommend freezing as the sauce may separate when thawed.
More Easy Chicken Recipes
- Baked chicken tenders
- Easy lemon chicken recipe
- Crack chicken recipe
- Baked chicken legs
- Mississippi chicken
Easy Chicken Carbonara
Ingredients
- 12 ounces spaghetti or your choice of long pasta
- 6 slices thick-cut bacon diced
- 1 pound skinless chicken breasts cut into bite-sized pieces
- 2 teaspoons garlic minced
- 2 large eggs
- 2 large egg yolks
- 1 cup Parmesan cheese grated, more for garnish
- ½ cup heavy cream
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ½ cup reserved pasta water adjust as needed
- 1 tablespoon chopped parsley optional – for garnish
Instructions
- Bring a large pot of water to a boil. Cook the spaghetti according to the package directions until al dente. Take out about ½ cup of the pasta water, then drain the cooked pasta and set it aside.
- In a large frying pan or sauté pan over medium-high heat, cook the bacon until it becomes crispy, about 5–7 minutes. Remove the cooked bacon and place it on a paper towel-lined plate. Leave about 1–2 tablespoons of bacon fat in the skillet.
- In the same skillet, add the bite-sized pieces of chicken and garlic. Cook them over medium heat until the chicken is golden brown and fully cooked, about 6–8 minutes. Transfer the tender chicken to a plate and set it aside.
- In a large bowl, whisk together the eggs, egg yolks, Parmesan cheese, heavy cream, salt, and black pepper until well combined. This cream mixture will create a beautiful silky sauce for your chicken carbonara recipe.
- Reduce the heat to medium-low. Place the pasta into the skillet. Slowly pour in the egg-based sauce, tossing quickly to coat the pasta without scrambling the eggs. Add the reserved pasta water, a little at a time, until the creamy sauce reaches your desired consistency.
- Stir in the cooked chicken and bacon, and toss everything together. Remove it from the heat and serve it immediately, garnished with chopped parsley and extra Parmesan cheese.
Notes
- Freshly grated Parmesan cheese will melt and taste better! The pre-grated bags contain an anti-caking agent and won’t melt properly.
- Don’t forget to save the pasta water! It takes on the starch from the pasta as it cooks, key for adjusting the sauce’s consistency and helping it stick to the noodles.
- Make sure to lower the heat when adding the egg mixture to the pasta — and toss quickly so the eggs don’t scramble in the meantime!
- Add the pasta water a little at a time, and don’t be afraid to adjust. Depending on the pasta and the amount of bacon fat left in the pan, sometimes I use a little less (or more!) than ½ cup.Â
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Reheat leftovers on low to avoid curdling the sauce, and also add a splash of cream to liven everything back up.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
