There's nothing quite like the aroma of Chicken Carbonara filling your kitchen on a chilly evening. The sizzling bacon, the savory garlic, and that luxurious creamy sauce will have everyone gathering around the table in anticipation.

I first discovered this dish while trying to make a restaurant-worthy pasta dinner at home, and to my delight, it became a weeknight staple in no time. This version is not only rich and flavorful but also surprisingly easy to whip up on a busy schedule. Let me take you through how to make this crowd-pleaser that will leave your taste buds dancing.
Why You'll Love This Chicken Carbonara
Get ready to fall head over heels for this mouthwatering Chicken Carbonara. Not only does it deliver restaurant-quality flavor, but it also comes together with minimal fuss and a handful of pantry staples.
First and foremost, the flavor combination is unbeatable. The creamy sauce, made from egg yolks, Parmesan, and a splash of pasta water, clings to every strand of pasta. Meanwhile, crispy bacon and tender chicken bring savory depth to each bite, making this a true comfort meal.
Plus, it’s incredibly quick to make. From start to finish, you can have this dish on the table in under 30 minutes. It's perfect for those weeknights when you’re craving something hearty but don’t want to spend hours in the kitchen.
What’s more, this Chicken Carbonara is a guaranteed crowd-pleaser. Even the pickiest eaters won’t be able to resist the combination of pasta, creamy sauce, and crisp bacon. It’s a meal that everyone in the family will enjoy, and you’ll love how simple it is to make.
Finally, this recipe is highly customizable. Whether you want to add a few extra veggies, swap out the chicken for another protein, or lighten things up, there are so many ways to tailor it to your preferences. More on that later!
Ingredients Notes

The secret to a perfect Chicken Carbonara lies in the balance of simple, high-quality ingredients. Here's what you'll need and why each one matters.
- Pasta: I recommend using spaghetti, fettuccine, or linguine. The long noodles are ideal for coating with the creamy sauce, and they create that classic Carbonara texture. If you're gluten-free, you can substitute with your favorite GF pasta.
- Chicken: Boneless, skinless chicken breasts work perfectly here. They’re easy to cut into bite-sized pieces, and they cook quickly without drying out. Feel free to use chicken thighs if you prefer a richer flavor – just be sure to cook them until they’re golden and juicy.
- Bacon: The smoky, salty bacon adds an irresistible punch to this dish. Pancetta or guanciale are more traditional choices, but regular bacon works just as well. Just be sure to cook it until it’s crispy for maximum flavor.
- Egg Yolks and Parmesan: These two ingredients are the stars of the sauce. The egg yolks provide richness, while the Parmesan adds a salty, nutty depth. Make sure to use freshly grated Parmesan for the best results – pre-grated cheese won’t melt as smoothly.
- Garlic: A couple of cloves of minced garlic add a subtle yet essential flavor base. It’s sautéed in the bacon fat to infuse the entire dish with a garlicky aroma. If you’re a garlic lover, feel free to add an extra clove or two.
You won’t need any special equipment, just a large pot for cooking the pasta and a sturdy skillet for preparing the sauce. Make sure to reserve some pasta water before draining; it’s crucial for emulsifying the sauce.
How To Make This Chicken Carbonara

Creating this decadent Chicken Carbonara is simpler than you think. Here's how to do it step by step.
- Cook the pasta: Start by bringing a large pot of salted water to a boil. Add your pasta and cook until al dente. Remember to reserve about a cup of the starchy pasta water before draining – it’ll be key for your sauce later.
- Sauté the chicken: While the pasta is cooking, heat a large skillet over medium-high heat and add a splash of olive oil. Season the chicken pieces with salt and pepper, then add them to the pan in a single layer. Cook until golden and cooked through, about 4-5 minutes. Once done, transfer the chicken to a plate and set aside.
- Cook the bacon: In the same skillet, add chopped bacon and cook until crispy. The bacon fat will render out, adding amazing flavor to the pan. Remove the cooked bacon with a slotted spoon, leaving the fat behind.
- Make the sauce: Lower the heat to medium and add minced garlic to the bacon fat. Sauté for about 30 seconds until fragrant. Then, remove the pan from the heat. In a mixing bowl, whisk together egg yolks and grated Parmesan. Slowly add a bit of the reserved pasta water, whisking constantly, to create a creamy mixture.
- Combine everything: Add the cooked pasta, chicken, and bacon to the skillet. Pour in the egg yolk mixture and quickly toss everything together off the heat. The residual warmth of the pasta and pan will cook the egg yolks, creating a silky, luxurious sauce. If needed, add more pasta water a tablespoon at a time to reach your desired consistency.
- Serve and enjoy: Season with freshly cracked black pepper and extra Parmesan if desired. Serve immediately, and watch everyone dig in!
From start to finish, this dish takes about 25 minutes, making it a perfect option for busy weeknights or an easy weekend meal.
Storage Options
Leftovers? No problem. Chicken Carbonara keeps well, and reheating it is simple.
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken as it sits, but you can easily loosen it with a splash of warm water or chicken broth when reheating.
- Freezing: While you can freeze it, the texture of the sauce may change. If you do decide to freeze, place the cooled pasta in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm gently on the stovetop over low heat, stirring frequently. Add a bit of reserved pasta water or chicken broth to bring the sauce back to life.
Variations and Substitutions
One of the best things about this Chicken Carbonara is how adaptable it is. Here are a few ideas to change things up:
- Add vegetables: Toss in some peas, sautéed spinach, or roasted cherry tomatoes for a burst of freshness and color. The veggies pair beautifully with the creamy sauce.
- Swap the protein: Not a fan of chicken? Try shrimp or even crispy tofu for a different spin. Just be sure to adjust cooking times as needed.
- Lighten it up: Use turkey bacon or omit the bacon altogether for a lower-fat version. You can also use half-and-half instead of heavy cream, but note that the sauce may not be as rich.
- Herb it up: Fresh herbs like parsley or basil add a bright note to the dish. Sprinkle some on top just before serving for an extra pop of flavor.
- Gluten-free option: Simply use your favorite gluten-free pasta, and this dish becomes gluten-free without compromising on taste.
Don’t be afraid to make this recipe your own! With so many ways to customize, you'll never get bored.
Enjoy your Best-ever Chicken Carbonara, and prepare to savor every creamy, savory bite. Let me know how it turns out or if you discover your own favorite variation – I'd love to hear from you!
PrintBest-ever Chicken Carbonara Recipe
Indulge in this Best-ever Chicken Carbonara, a classic Italian dish made irresistibly creamy with eggs, Parmesan, and crispy pancetta, featuring tender, flavorful chicken for a satisfying meal that’s ready in no time. Perfect for a weeknight dinner or a comforting weekend feast, this recipe will impress every pasta lover.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
- 400g spaghetti
- 2 large eggs
- 100g grated Parmesan cheese
- 4 slices pancetta or bacon, diced
- 2 garlic cloves, minced
- 2 chicken breasts, sliced into strips
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Boil spaghetti in a large pot of salted water until al dente. Reserve 1 cup of pasta water before draining.
- Cook the pancetta: In a large pan over medium heat, cook pancetta until crispy. Remove and set aside.
- Cook the chicken: In the same pan, add sliced chicken and cook until golden and cooked through. Season with salt and pepper. Add minced garlic and cook for 1 minute.
- Prepare the sauce: In a bowl, whisk together eggs and Parmesan. Add a generous amount of black pepper.
- Combine: Add cooked spaghetti to the pan with chicken. Remove from heat. Pour in the egg mixture, tossing quickly to coat the pasta without scrambling the eggs. Use reserved pasta water, adding gradually until the sauce reaches a creamy consistency.
- Add pancetta: Mix in the crispy pancetta, and garnish with fresh parsley and extra Parmesan if desired.
- Serve: Enjoy immediately while warm and creamy!
Notes
- Be sure to toss the pasta off the heat to avoid scrambling the eggs.
- Adjust pasta water gradually to reach desired sauce thickness.
- Use freshly grated Parmesan for the best flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 680 kcal
- Sugar: 2g
- Sodium: 820mg
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