Chicken carbonara pasta is a creamy, comforting dish that brings together tender pieces of chicken, smoky bacon, and perfectly cooked pasta all coated in a rich, cheesy sauce made with eggs and Parmesan. It’s a classic twist on the traditional carbonara, with the added warmth and heartiness that chicken provides.
I love making this dish on busy weeknights because it comes together quickly but feels like a special treat. One tip I always follow is to save a little pasta water to loosen the sauce—it helps the sauce stick to the noodles perfectly without getting clumpy. It’s a simple trick that really makes a difference in how smooth and velvety the sauce turns out.
My favorite way to serve chicken carbonara pasta is with a sprinkle of fresh black pepper and a handful of chopped parsley on top to add a bit of color and freshness. It’s a crowd-pleaser that everyone at the table enjoys, and it always makes me feel cozy and satisfied after a long day. This dish has a way of bringing a little extra comfort and joy to the dinner table, and I find myself coming back to it again and again.
Key Ingredients & Substitutions
Spaghetti: Classic carbonara calls for long pasta like spaghetti or linguine. If you prefer, fettuccine or bucatini also work well. Just pick what you have on hand!
Chicken: Boneless, skinless chicken breasts cook quickly and are perfect here. You can also use chicken thighs for a juicier option or even cooked rotisserie chicken for convenience.
Bacon or pancetta: Pancetta is the traditional choice, but smoky bacon is easier to find and gives great flavor. For a veggie option, try smoked mushrooms or tempeh bacon.
Eggs: Eggs make the creamy sauce without cream. Use fresh eggs, and whisk them well with cheese for the best texture. Some add only yolks for an extra rich sauce.
Parmesan cheese: Parmesan brings salty, nutty taste. Pecorino Romano is a common substitute and adds a sharper flavor if you like.
How Can I Make the Carbonara Sauce Creamy Without Scrambling the Eggs?
The key is to mix the egg and cheese mixture with the hot pasta off the heat. The residual warmth cooks the eggs gently and creates a smooth sauce without scrambling.
- Cook pasta until just al dente, save some pasta water.
- Toss hot pasta quickly with egg and cheese mixture off the heat.
- Stir constantly to coat the noodles evenly.
- Add reserved pasta water slowly to loosen sauce if needed.
- Avoid direct heat when adding eggs to prevent curdling.
Patience and stirring are your friends here. With practice, you’ll get that perfect, silky carbonara every time!
Equipment You’ll Need
- Large pot – to boil the pasta perfectly without crowding.
- Large skillet or frying pan – great for cooking bacon and chicken together and tossing pasta.
- Mixing bowl – for whisking eggs and cheese into a smooth sauce.
- Tongs or pasta fork – helps toss spaghetti and sauce evenly.
- Measuring cups and spoons – to keep ingredients balanced and tasty.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a seafood twist that cooks quickly.
- Use Pecorino Romano instead of Parmesan for a sharper, saltier flavor.
- Add sautéed mushrooms or peas for extra veggies and texture.
- Mix in red pepper flakes if you like a little heat and spice.
How to Make Chicken Carbonara Pasta?
Ingredients You’ll Need:
Pasta & Protein:
- 12 oz spaghetti
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 oz bacon or pancetta, diced
Sauce & Seasoning:
- 3 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- 1/2 cup reserved pasta cooking water
How Much Time Will You Need?
This recipe takes about 25-30 minutes from start to finish. Most of that time is cooking the pasta and chicken, with a few minutes to mix everything and let the sauce come together. It’s a quick and creamy meal perfect for any weeknight!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Before draining, scoop out ½ cup of the pasta water and set aside. Then drain the pasta.
2. Cook the Bacon and Chicken:
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced bacon or pancetta and cook until crisp. Remove the bacon and place it on paper towels. Leave the bacon fat in the skillet.
Add the remaining tablespoon of olive oil if you need it, then sauté the chicken pieces. Season with salt and pepper, and cook for about 5-7 minutes, until golden and cooked through. Remove from heat.
3. Make the Sauce and Combine:
In a medium bowl, whisk together the eggs, grated Parmesan, and a pinch of black pepper until smooth.
Add the cooked pasta to the skillet with the bacon fat. Toss in the minced garlic, chicken, and cooked bacon pieces.
Remove the pan from heat. Quickly pour the egg-and-cheese mixture over the pasta, stirring vigorously to coat the noodles and create a creamy sauce.
If the sauce feels too thick, add the reserved pasta water a little at a time to loosen it up.
4. Serve and Garnish:
Taste and adjust with salt and pepper as needed. Sprinkle with chopped fresh parsley and extra Parmesan cheese before serving.
Enjoy a creamy, comforting plate of chicken carbonara pasta that’s sure to become a favorite!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure it’s fully thawed before cooking. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat it dry to remove excess moisture before sautéing.
Can I Make Chicken Carbonara Pasta Ahead of Time?
You can prepare the chicken and bacon in advance and refrigerate for up to 2 days. For best texture, toss the pasta with sauce just before serving to keep it 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 or in the microwave, adding a splash of water or cream if the sauce has thickened too much.
Can I Substitute Bacon with Something Else?
Absolutely! Pancetta is traditional, but turkey bacon or smoked mushrooms work well too if you prefer a lighter or vegetarian option. Just adjust cooking time accordingly.
