Chicken carbonara pasta is a creamy, comforting dish that brings together tender pieces of chicken, silky pasta, and a rich sauce made with eggs, cheese, and crispy bits of bacon. The sauce clings to every strand of spaghetti, making each bite smooth and flavorful with just the right amount of smoky goodness.
I love making this dish when I want something satisfying but not too complicated. The best part is how quickly it comes together—just cook the chicken and bacon, toss everything with the pasta, and mix in the creamy sauce. I usually add a little extra parmesan on top because, well, you can never have too much cheese!
My favorite way to enjoy chicken carbonara pasta is with a simple green salad on the side and a glass of chilled white wine. It’s the kind of meal that feels special but is easy enough for a weeknight dinner, and it always gets compliments whenever I make it. If you’re making it for guests, I promise it will disappear fast!
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts keeps the dish lean and tender. You can swap for thighs if you prefer juicier meat, just adjust cooking time slightly.
Bacon: Bacon adds smoky crunch, but pancetta or guanciale are classic Italian choices. For a milder flavor, turkey bacon works well, too.
Eggs: Eggs are crucial for the creamy sauce. Use fresh, large eggs for the best texture. If you want to lighten up, you can use just the yolks or a mix of whole eggs and yolks.
Parmesan Cheese: Parmesan gives a nutty, salty bite. Pecorino Romano can substitute for a sharper taste. Make sure to grate it fresh for better melting and flavor.
Heavy Cream: Cream adds richness but is not traditional in carbonara. Feel free to skip or reduce it for a more authentic, lighter sauce.
How Do You Make a Creamy Carbonara Sauce Without Scrambling the Eggs?
The trick to a silky carbonara sauce is to mix eggs and cheese off direct heat and toss them quickly with hot pasta. Here’s how I do it:
- Cook pasta until al dente.
- Turn off the heat under the skillet when you add garlic and before mixing in the sauce.
- Whisk eggs and cheese together in a bowl while pasta cooks.
- Drain pasta and immediately add it to the skillet with garlic.
- Pour egg-cheese mix over pasta, stirring quickly and constantly to create a smooth sauce.
- Add reserved pasta water little by little to loosen the sauce and help it coat the noodles.
- Keep tossing until sauce is creamy but eggs are not cooked into scrambled bits.
Patience and quick stirring are key. Once you get the rhythm, the creaminess will come through beautifully every time!
Equipment You’ll Need
- Large pot – to boil the pasta evenly and with enough space to avoid sticking.
- Large skillet or frying pan – perfect for cooking chicken and bacon in one pan.
- Mixing bowl – to whisk eggs, cheese, and cream smoothly before adding to pasta.
- Tongs or pasta fork – makes tossing pasta and sauce together simple and mess-free.
- Measuring cups and spoons – for accurate ingredient amounts and seasoning.
Flavor Variations & Add-Ins
- Swap chicken for sautéed shrimp for a lighter seafood twist that pairs well with the creamy sauce.
- Use pecorino romano cheese instead of Parmesan for a sharper, saltier flavor.
- Add sautéed mushrooms or peas to introduce some extra earthiness and a pop of color.
- Mix in fresh thyme or basil for an herbal note that brightens the richness.
Chicken Carbonara Pasta
Ingredients You’ll Need:
Pasta and Protein:
- 12 oz (340 g) linguine or spaghetti pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices of bacon, chopped
Sauce and Flavor:
- 3 large eggs
- 1 cup (100 g) grated Parmesan cheese, plus extra for serving
- 3 cloves garlic, minced
- 1/2 cup (120 ml) heavy cream
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 25-30 minutes from start to finish. It includes cooking the pasta, making the crispy bacon and chicken, and whipping up the creamy carbonara sauce. Everything comes together quickly for a satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add your pasta and cook it until it’s just al dente according to the package instructions. Make sure to save 1 cup of the starchy pasta cooking water before draining.
2. Prepare the Bacon and Chicken:
While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until it’s nice and crispy. Use a slotted spoon to remove the bacon and place it on paper towels. Leave the bacon fat in the pan. Now add the olive oil, then the chicken pieces. Season with salt and pepper. Cook the chicken until it’s golden and cooked through, about 5-7 minutes. Remove and set aside.
3. Make the Sauce:
Lower the heat and add the minced garlic to the skillet with the bacon fat and chicken juices. Sauté just until fragrant, about 30 seconds, then turn off the heat. In a bowl, whisk together the eggs, Parmesan cheese, and heavy cream until smooth.
4. Combine Everything:
Return the drained pasta to the skillet with the garlic. Pour in the egg and cheese mixture, tossing quickly to coat the pasta evenly without scrambling the eggs. Add a few tablespoons of the reserved pasta water as needed to create a silky, creamy sauce. Mix in the cooked chicken and crispy bacon pieces.
5. Final Touches:
Taste and season with extra salt and pepper if needed. Serve hot, garnished with freshly chopped parsley and a generous sprinkle of Parmesan cheese.
Enjoy your delicious, creamy chicken carbonara pasta! It’s a perfect meal to impress family or friends with minimal fuss.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken beforehand in the refrigerator overnight or in cold water. Pat it dry before cooking to avoid extra moisture in the pan.
Can I Substitute Bacon with Something Else?
Absolutely! Pancetta or guanciale are traditional options that work wonderfully. For a leaner or turkey-free choice, smoked turkey bacon or even crispy prosciutto can be tasty alternatives.
How Should I Store Leftovers?
Store any leftover chicken carbonara in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or pasta water to refresh the sauce.
Is Heavy Cream Necessary in Carbonara?
Traditional carbonara doesn’t use cream — the sauce comes from eggs and cheese alone. However, adding cream gives a richer, smoother texture. You can skip it if you prefer a more authentic style.