Chicken Carbonara Pasta
Chicken Carbonara Pasta is a simple, comforting dish that brings together tender pieces of chicken, creamy sauce, crispy bits of bacon, and perfectly cooked pasta. The sauce is rich without…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Chicken Carbonara Pasta is a simple, comforting dish that brings together tender pieces of chicken, creamy sauce, crispy bits of bacon, and perfectly cooked pasta. The sauce is rich without being heavy, made from eggs and cheese that coat every bite in a silky smooth way. It’s one of those meals that feels special but comes together quickly, perfect for a cozy dinner.
I love making this dish when I want something filling but don’t want to spend hours in the kitchen. The best part is how the crispy bacon adds a little crunch and smoky flavor that makes every forkful interesting. I usually use spaghetti or fettuccine, but any pasta works well. Pro tip: save a little pasta water to mix into the sauce so it stays silky and doesn’t clump.
One of my favorite ways to serve Chicken Carbonara Pasta is with a simple green salad on the side and a sprinkle of extra parmesan on top. It’s the kind of meal that always gets everyone asking for seconds, and it makes even a busy weeknight feel a bit more special. Whenever I make it, it reminds me of why simple ingredients can come together to make something so satisfying.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breast gives you tender, lean pieces that cook quickly. You can swap for thighs if you want more flavor and juiciness, just adjust cooking time.
Bacon: Bacon adds smoky crunch to the dish. If you prefer less fat, try turkey bacon or pancetta for a similar taste.
Eggs & Cheese: The eggs and Parmesan create the sauce’s creamy texture. Parmesan is best for its sharp, nutty flavor, but Pecorino Romano works well too. If dairy-free, try nutritional yeast instead of cheese.
Heavy Cream: It helps make the sauce extra smooth. You can skip it or replace with milk or a plant-based cream, but sauce may be lighter.
How Do I Make the Carbonara Sauce Creamy Without Scrambling the Eggs?
This part can be tricky because eggs can turn into scrambled bits if cooked too fast or over heat. Here’s how to get that silky sauce:
- Use residual heat: Remove the pan from the stove before adding the egg mixture to avoid direct heat cooking the eggs too quickly.
- Temper the eggs: Let the pasta cool for a minute and slowly add reserved pasta water to the egg mixture.
- Stir constantly: Quickly toss the pasta with the eggs to spread the heat evenly.
- Adjust consistency: Add more pasta water little by little to keep sauce smooth and not too thick.
These steps help create a creamy sauce that coats the pasta beautifully without the eggs turning into scrambled chunks.
Equipment You’ll Need
- Large pot – for boiling pasta evenly and quickly.
- Large skillet or frying pan – perfect for cooking chicken and bacon in one pan.
- Mixing bowl – to whisk eggs, cheese, and cream smoothly.
- Tongs or pasta fork – to toss pasta easily with sauce and ingredients.
- Measuring cups and spoons – for accurate ingredient amounts.
Flavor Variations & Add-Ins
- Swap chicken for shrimp – cooks quickly and pairs well with creamy carbonara sauce.
- Use pancetta instead of bacon – offers a more traditional, slightly saltier pork flavor.
- Add sautéed mushrooms – adds earthiness and a meaty texture for more depth.
- Stir in spinach or peas – brings a fresh, green element that balances the richness.
Chicken Carbonara Pasta Recipe
Ingredients You’ll Need:
Pasta and Protein:
- 12 ounces spaghetti or linguine pasta
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices bacon, chopped
Sauce and Seasonings:
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 3 large eggs
- 1 cup freshly grated Parmesan cheese, divided
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley (optional)
- 1/2 cup reserved pasta cooking water
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, so you’re looking at roughly 30 minutes total from start to finish. It’s quick enough for a weeknight dinner but tasty enough to impress.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the pasta and cook following the package instructions until it’s just tender (al dente). Before draining, scoop out 1/2 cup of the pasta water and set it aside. Drain the pasta and put it aside for later.
2. Cook the Chicken:
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-7 minutes until the chicken is golden and cooked through. Remove the chicken and set it aside.
3. Prepare the Bacon and Garlic:
In the same skillet, add the chopped bacon and cook until it’s nice and crispy. Then add the minced garlic and sauté for about 30 seconds until fragrant. Take the skillet off the heat to cool slightly.
4. Make the Sauce:
In a medium bowl, whisk together the eggs, Parmesan cheese (reserve a little for garnish later), and heavy cream until smooth and combined.
5. Combine Pasta and Sauce:
Add the cooked pasta back to the skillet with the bacon and garlic. Toss everything together and let it cool for about a minute — this helps keep the eggs from scrambling. Slowly pour the egg mixture over the pasta, stirring quickly and constantly. Add the reserved pasta water a little at a time to keep the sauce creamy and smooth, coating every bite.
6. Add the Chicken:
Return the cooked chicken to the skillet and gently toss everything together. Taste and add more salt and pepper if needed.
7. Garnish and Serve:
Sprinkle the pasta with chopped parsley and the reserved Parmesan cheese for a fresh, cheesy finish. Serve immediately while warm and creamy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely before cooking. The best way is to thaw it overnight in the fridge or use the cold water method by placing it in a sealed bag submerged in cold water for quicker thawing.
How Can I Prevent the Eggs From Scrambling in the Sauce?
Remove the skillet from direct heat before adding the egg mixture and stir quickly while adding the eggs. Also, let the pasta cool slightly and add reserved pasta water gradually to create a smooth, creamy sauce without scrambling.
Can I Make This Dish Ahead of Time?
You can prep the chicken and cook the pasta in advance, but it’s best to combine with the egg sauce just before serving to keep the sauce creamy and fresh. Store components separately in the fridge for up to 2 days.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or pasta water if the sauce has thickened too much.