Chicken Carbonara

This mouthwatering chicken carbonara might be my new favorite dinner! Tender chicken breast, crispy bacon, and a luscious, creamy sauce make it irresistible.

With just a handful of ingredients and a few simple steps, you can have this restaurant-quality meal on the table in no time.

It’s the ultimate comfort food, and everyone will be so impressed!

If you need me, I’ll be in a carb-induced food coma for the next hour or so. Totally worth it! 

Why You’ll Love This Chicken Carbonara

Quick Preparation: This recipe is quick to prepare, making it an ideal dish for busy evenings or last-minute dinner plans.

Rich Taste: The combination of crispy bacon, garlic, and Parmesan cheese creates a rich and satisfying taste experience.

Impressive Presentation: With its creamy sauce, golden-brown chicken, and fresh parsley garnish, this dish presents beautifully. It’s great for dinner parties.

Comfort Food: The hearty combination of chicken, pasta, and creamy sauce makes it a comforting and satisfying meal.

Ingredients

• Boneless, Skinless Chicken Breasts: The star protein, seasoned and cooked to golden perfection.
  
• Spaghetti: Al dente pasta is the perfect canvas for this creamy, dreamy sauce.
  
• Bacon: Diced and crispy, it adds a smoky element to the pasta.
  
• Garlic: Minced and fragrant, it adds a subtle yet essential layer of flavor.
  
• Eggs: The key to the silky, rich sauce.
  
• Parmesan Cheese: It provides a nutty, salty, and umami flavor to the sauce. Sprinkle extra on top for serving.
  
• Salt and Black Pepper: Essential seasonings to enhance all the flavors.
  
• Fresh Parsley: Chopped and sprinkled on top, it adds a pop of color and a bright, fresh flavor.
  
• Heavy Cream (Optional): For an extra indulgent and creamy sauce, a splash of heavy cream takes this dish to the next level of decadence.

How to Make Chicken Carbonara

This meal is so impressive, yet it’s quite easy to prepare!

1. Prepare the chicken. Season the chicken breasts with salt and pepper. Heat the oil in a large skillet over medium heat. Cook the chicken for about 5-6 minutes per side, until fully cooked and golden brown on the outside. Remove from the skillet and let it rest. Once slightly cooled, slice or cube the chicken.

2. Cook the pasta. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

3. Cook the bacon. In the same skillet where you cooked the chicken, add the diced bacon. Cook over medium heat until it turns crispy, about 5-7 minutes. Add the minced garlic to the pan and cook for about 1 minute, being careful not to burn it.

4. Make the carbonara sauce. In a mixing bowl, whisk together the eggs, Parmesan cheese, and heavy cream (if using). Add a pinch of salt and generous black pepper. Gradually whisk in a little of the hot reserved pasta water to temper the eggs. This ensures the sauce becomes creamy and the eggs don’t scramble.

5. Combine the pasta. Add the cooked spaghetti to the skillet with the bacon and garlic. Toss to coat the pasta in the rendered bacon fat. Remove the skillet from heat and quickly pour in the egg mixture. Toss constantly to prevent the eggs from scrambling.

6. Add more pasta water. Add a little more pasta water, a bit at a time, until you achieve a smooth, silky sauce that clings to the pasta.

7. Add the chicken. Add the sliced or cubed cooked chicken to the pasta, stirring everything together. Taste and adjust seasoning with salt and pepper if needed.

8. Garnish and serve. Garnish with chopped fresh parsley and extra Parmesan if desired. Serve immediately with a side of garlic bread or a light salad.

Tips for the Best Chicken Carbonara

Follow these simple tips to make your dish irresistible.

• Treat yourself. Choose high-quality ingredients such as fresh eggs, real Parmesan cheese, and good-quality bacon to ensure the best flavor and texture.
  
• Don’t overcook! Cook the spaghetti al dente and avoid overcooking the chicken to prevent it from becoming dry and tough.
  
• Balance the seasoning. Taste and adjust the seasoning with salt and pepper to ensure the dish is well-balanced and flavorful.
  
• Have fun with variations. Consider adding other ingredients, such as mushrooms, bell peppers, or cherry tomatoes, to give the dish a personal twist. You can also use different types of pasta or substitute bacon with pancetta or prosciutto.
  
• Make it a true feast. Serve immediately with a side of garlic bread or a light salad to complement the rich and creamy sauce. Garnish with extra Parmesan cheese and fresh parsley for added flavor and visual appeal.

How to Store

If you have leftovers, these tips will keep them nice and fresh.

To Store: Place the cooled chicken in an air-tight container and refrigerate for up to 3-4 days. Avoid leaving it at room temperature for more than 2 hours to prevent bacterial growth. I don’t recommend freezing this recipe, as the consistency will change.

To Reheat: Warm in a skillet over medium heat, adding a splash of water or cream to revive the sauce. Or, microwave in 30-second intervals, stirring between each, until heated through.

Chicken Carbonara

Course: Main CourseCuisine: American, Italian

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

665

kcal

This creamy chicken carbonara is a restaurant-quality meal you can make at home! Tender chicken and bacon come together in a luxurious, cheesy sauce.

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Ingredients

• 2 large boneless, skinless chicken breasts

• 1 tablespoon olive oil

• 12 oz spaghetti (or any pasta of your choice)

• 6 oz bacon, diced

• 3 cloves garlic, minced

• 3 large eggs

• 1 cup grated Parmesan cheese

• 1/2 cup heavy cream (optional for extra creaminess)

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions

• Season the chicken breasts with salt and pepper. Heat the oil in a large skillet over medium heat. Cook the chicken for about 5-6 minutes per side until fully cooked and golden brown on the outside. Remove from the skillet and let it rest. Once slightly cooled, slice or cube the chicken.
• Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
• In the same skillet where you cooked the chicken, add the diced bacon. Cook over medium heat until it turns crispy, about 5-7 minutes. Add the minced garlic to the pan and cook for about 1 minute, being careful not to burn it.
• In a mixing bowl, whisk together the eggs, Parmesan cheese, and heavy cream (if using). Add a pinch of salt and generous black pepper. Gradually whisk in a little of the hot reserved pasta water to temper the eggs, ensuring the sauce becomes creamy and doesn’t scramble.
• Add the cooked spaghetti to the skillet with the bacon and garlic. Toss to coat the pasta in the rendered bacon fat. Remove the skillet from heat and quickly pour in the egg mixture, tossing constantly to prevent the eggs from scrambling.
• Add a little more pasta water, a bit at a time, until you achieve a smooth, silky sauce that clings to the pasta.
• Add the sliced or cubed cooked chicken to the pasta, stirring everything together. Taste and adjust seasoning with salt and pepper if needed.
• Garnish with chopped fresh parsley and extra Parmesan if desired. Serve immediately with a side of garlic bread or a light salad.

Notes

• Cook the sauce off the heat. This prevents the eggs from turning into scrambled eggs.
• Reserve some pasta water. It helps emulsify the sauce, creating that silky texture.
• Add heavy cream for a richer sauce, though traditional Carbonara uses no cream.

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