Chicken carbonara pasta
Chicken carbonara pasta is a creamy and comforting dish that combines tender pieces of chicken with silky pasta, rich eggs, and salty Parmesan cheese. The addition of crispy bits like…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Chicken carbonara pasta is a creamy and comforting dish that combines tender pieces of chicken with silky pasta, rich eggs, and salty Parmesan cheese. The addition of crispy bits like pancetta or bacon adds a lovely crunch that makes every bite exciting. It’s a simple meal but packed with flavors that feel like a special treat any night of the week.
I love how this dish comes together quickly and still feels like you put a lot of effort into it. The sauce is made with just a few ingredients, but the way the eggs and cheese mix to coat the pasta is pure magic. I always make sure to cook the pasta just right—al dente—so it holds up perfectly with the creamy sauce and juicy chicken. It’s one of those recipes I turn to when I want something cozy but don’t want to spend hours cooking.
My favorite way to serve chicken carbonara pasta is with a simple green salad and maybe some crusty bread to soak up all the sauce. It’s a dish that always brings everyone together around the table, and there’s just something about the warm, creamy pasta paired with the savory chicken that makes it feel like home. Whenever I make it, I look forward to the happy faces and full plates leftover at the end!
Key Ingredients & Substitutions
Chicken: Using chicken breasts gives tender, juicy bites. You can swap for thighs if you prefer darker meat with more flavor and moisture.
Pasta: Casarecce or penne work well because their shapes hold the sauce nicely. Fusilli or rigatoni are good alternatives too.
Pancetta or bacon: Pancetta adds authentic flavor, but bacon works fine if you can’t find it. For a vegetarian option, try smoked mushrooms or vegan bacon.
Eggs and Parmesan: These create the creamy sauce without cream. Use fresh eggs and freshly grated Parmesan for the best taste and texture. Pecorino Romano can be swapped in for a sharper bite.
How Do You Make the Sauce Creamy Without Scrambling the Eggs?
The sauce needs gentle heat and quick stirring. Here’s how I handle it:
- Mix eggs and cheese well before adding.
- Add the egg mixture off or on very low heat.
- Quickly toss the pasta and sauce while pouring the eggs. This keeps the eggs from cooking too fast and turning into scrambled bits.
- Add reserved pasta water little by little. It loosens the sauce and helps it coat the pasta evenly.
Don’t rush this step. The right temperature and stirring give you that smooth, rich sauce we all love in carbonara.
Equipment You’ll Need
- Large pot – for boiling pasta perfectly al dente without crowding.
- Large skillet or frying pan – to cook chicken and pancetta evenly in one pan.
- Mixing bowl – for whisking eggs and cheese smoothly before adding to pasta.
- Tongs or pasta fork – to toss pasta gently with the sauce without breaking it.
- Grater – for fresh Parmesan; it melts better and tastes fresher than pre-grated.
Flavor Variations & Add-Ins
- Swap chicken with shrimp for a seafood twist; it cooks quickly and pairs well with the creamy sauce.
- Add peas or asparagus for a pop of color and fresh flavor, great in spring or summer.
- Use smoked mozzarella instead of Parmesan for a mild smoky note that changes the sauce texture.
- Stir in a pinch of nutmeg or red pepper flakes to add warmth or a little heat when you want a subtle kick.
Chicken Carbonara Pasta
Ingredients You’ll Need:
- 12 oz (340 g) casarecce or penne pasta
- 2 large chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 4 oz (115 g) pancetta or bacon, diced
- 3 large eggs
- 1 cup (100 g) freshly grated Parmesan cheese, plus extra for serving
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Fresh parsley, finely chopped, for garnish
- Optional: pinch of red pepper flakes for slight heat
How Much Time Will You Need?
This dish takes about 20-25 minutes total. You’ll spend around 10 minutes prepping and cooking the chicken and pancetta, and about 10-15 minutes cooking the pasta and assembling the creamy sauce. It’s quick, delicious, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, save about 1 cup of pasta water to help make the sauce smooth later. Drain the pasta and set it aside.
2. Prepare the Chicken and Pancetta:
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside. In the same skillet, add the diced pancetta or bacon and cook until crispy, about 4-5 minutes. Add the minced garlic and cook for 1 minute until fragrant, then remove the skillet from heat.
3. Mix the Sauce and Combine:
In a bowl, whisk together the eggs, Parmesan cheese, a pinch of salt, and black pepper. Return the skillet to low heat and add the cooked pasta and chicken. Toss everything together with the pancetta and garlic. Slowly pour the egg mixture over the pasta while quickly stirring to form a creamy sauce—be sure to move fast to avoid scrambling the eggs. Add reserved pasta water a little at a time if needed, to loosen the sauce and help it coat the pasta evenly.
4. Finish and Serve:
Adjust the seasoning with more salt and pepper if needed. Drizzle with the remaining olive oil, sprinkle with chopped parsley, and top with extra Parmesan. Serve immediately, with a pinch of red pepper flakes if you like a bit of heat.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to remove excess moisture so it browns nicely in the skillet.
Can I Make Chicken Carbonara Pasta Ahead of Time?
You can prepare the chicken and pancetta in advance and store them separately in the fridge for up to 2 days. It’s best to toss the pasta with the egg mixture fresh when serving to keep the sauce creamy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of reserved pasta water or olive oil to loosen the sauce and prevent drying out.
Can I Substitute the Pasta or Cheese?
Absolutely! Any short pasta like fusilli or rigatoni works well. If you don’t have Parmesan, Pecorino Romano is a great alternative that adds a sharper flavor.