Chicken Carbonara Recipe

Chicken Carbonara is a creamy, savory Italian-inspired dish that combines tender chicken, crispy pancetta (or substitute), and pasta in a rich, cheesy sauce made without cream.

This decadent yet simple recipe is perfect for a quick weeknight meal or a special occasion. The velvety sauce, created by combining eggs, Parmesan cheese, and pasta water, clings to every strand of pasta, delivering a burst of flavor in every bite.

Kitchen Equipment Needed

• Large skillet
• Medium saucepan
• Tongs
• Whisk
• Measuring cups and spoons

Ingredients

For the Pasta:

• 12 oz spaghetti or fettuccine
• 1 tablespoon salt (for pasta water)

For the Chicken Carbonara:

• 2 tablespoons olive oil
• 2 chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 4 oz pancetta or turkey bacon, diced
• 3 garlic cloves, minced
• 2 large eggs
• 1 cup freshly grated Parmesan cheese (plus more for garnish)
• 1 teaspoon black pepper
• 1/2 cup reserved pasta water
• Fresh parsley, chopped (for garnish)

Directions

1. Cook the Pasta

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

2. Cook the Chicken

• Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden and fully cooked, about 6–8 minutes. Remove from skillet and set aside.

3. Sauté Pancetta and Garlic

• In the same skillet, cook pancetta (or turkey bacon) until crispy. Add minced garlic and sauté for 1 minute, ensuring it doesn’t burn.

4. Prepare the Carbonara Sauce

• In a bowl, whisk together eggs, Parmesan cheese, and black pepper until smooth.

5. Combine Pasta and Sauce

• Return the cooked pasta to the skillet with the pancetta and garlic. Remove the skillet from heat and quickly pour in the egg mixture, tossing vigorously to coat the pasta. Slowly add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.

6. Add Chicken

• Stir in the cooked chicken, ensuring it’s evenly distributed.

7. Garnish and Serve

• Top with fresh parsley and extra Parmesan cheese before serving warm.

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Nutrition (Per Serving – Serves 4)

• Calories: 480
• Protein: 36g
• Carbohydrates: 45g
• Fat: 15g
• Fiber: 2g
• Sodium: 620mg

Expert Tips

• Avoid Scrambled Eggs: Remove the skillet from heat before adding the egg mixture, and toss quickly to prevent the eggs from cooking too fast.
• Pasta Water is Key: The reserved starchy pasta water helps emulsify the sauce and gives it a creamy texture.
• Use Freshly Grated Cheese: Pre-grated cheese doesn’t melt as smoothly.

FAQs

Can I use a different pasta shape?
Yes! Penne, rigatoni, or linguine are great alternatives to spaghetti.

What’s a good substitute for pancetta?
Turkey bacon or smoked chicken sausage works well for a pork-free option.

Can I make this dish ahead of time?
Chicken Carbonara is best served fresh, but leftovers can be reheated gently on the stove with a splash of water or milk to loosen the sauce.

Storing & Reheating

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Reheat over low heat on the stove, adding a little water or milk to maintain the creamy texture.

Substitutions & Variations

• Vegetarian Option: Replace chicken and pancetta with sautéed mushrooms and spinach.
• Gluten-Free: Use gluten-free pasta for a gluten-free version.
• Extra Veggies: Add peas, zucchini, or cherry tomatoes for a pop of color and flavor.

Chicken Carbonara Recipe

Chicken Carbonara is a creamy, savory Italian-inspired dish that combines tender chicken, crispy pancetta (or substitute), and pasta in a rich, cheesy sauce made without cream.

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Equipment

• - Large skillet
• - Medium saucepan
• Tongs
• Whisk
• Measuring cups and spoons

Ingredients

  

• **For the Pasta:**
• - 12 oz spaghetti or fettuccine
• - 1 tablespoon salt for pasta water
• **For the Chicken Carbonara:**
• - 2 tablespoons olive oil
• - 2 chicken breasts cut into bite-sized pieces
• - Salt and pepper to taste
• - 4 oz pancetta or turkey bacon diced
• - 3 garlic cloves minced
• - 2 large eggs
• - 1 cup freshly grated Parmesan cheese plus more for garnish
• - 1 teaspoon black pepper
• - 1/2 cup reserved pasta water
• - Fresh parsley chopped (for garnish)

Instructions

 

• #### 1. Cook the Pasta
• - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
• #### 2. Cook the Chicken
• - Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden and fully cooked, about 6–8 minutes. Remove from skillet and set aside.
• #### 3. Sauté Pancetta and Garlic
• - In the same skillet, cook pancetta (or turkey bacon) until crispy. Add minced garlic and sauté for 1 minute, ensuring it doesn’t burn.
• #### 4. Prepare the Carbonara Sauce
• - In a bowl, whisk together eggs, Parmesan cheese, and black pepper until smooth.
• #### 5. Combine Pasta and Sauce
• - Return the cooked pasta to the skillet with the pancetta and garlic. Remove the skillet from heat and quickly pour in the egg mixture, tossing vigorously to coat the pasta. Slowly add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
• #### 6. Add Chicken
• - Stir in the cooked chicken, ensuring it’s evenly distributed.
• #### 7. Garnish and Serve
• - Top with fresh parsley and extra Parmesan cheese before serving warm.