Easy Chicken Carbonara
My easy recipe for creamy chicken carbonara features tender chicken, crispy bacon, and a velvety smooth Parmesan sauce. Perfect for a comforting dinner at home, it's ready in just 35 minutes!
Servings: 4
Calories: 935kcal
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.
- 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
Calories: 935kcal | Carbohydrates: 67g | Protein: 56g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 344mg | Sodium: 1526mg | Potassium: 826mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1030IU | Vitamin C: 3mg | Calcium: 373mg | Iron: 3mg